OVEN ROASTED BEETROOT CARPACCIO WITH TRUFFLE OIL
Serves 8/10 as entree. 1.5 hour cooking / half day marinating
Welcome back to Eating with the Dandylion. We hope you had an amazing Festive Season and are feeling as excited as we are to start this new year. We don't know about you, but after the holidays we are feeling so overfed that we wanted to go for something light and healthy. Also we were looking for something to compliment this extremely hot and muggy weather that has enveloped Sydney recently. So to keep things fresh & tasty we have provided a recipe for a delicious Beetroot Carpaccio. Enjoy!
This is a damn easy dish but it takes its time to develop its flavours.
2 medium beetroots
5 tsp extra virgin olive oil
1/2 lemon juice
30 g piquant cashew nut no-cheese
30g baby rocket
1 tsp truffle oil
Salt & cracked black pepper
Place two medium beetroots on a foil with a glove of garlic, some fresh rosemary and extra virgin olive oil. Wrap them and bake them in oven about 220C for 1 hour and half then switch off the oven but leave them inside.
Once the beetroot are room temperature, peel them and cut them in very fine slices. place them in an airtight container with 1 tbs extra virgin olive oil, 1/2 lemon juice and a pinch of salt.
When ready to serve place the beetroot slices on one layer on a plate. decorate with some leaves of baby rocket, shaved no-cheese and black cracked pepper. drizzle with truffle oil and serve.
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