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.

You need:

2 medium beetroots

Fresh rosemary

5 tsp extra virgin olive oil

1/2 lemon juice

30 g piquant cashew nut no-cheese

30g baby rocket

30g walnuts

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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