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Beet Carpaccio

bcarpaccio.jpgChef Pierre Lamielle of Food On Your Shirt has this great recipe pairing horse radish and beets.


Click on Read more below for the recipe.

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Beet Carpaccio

It is a romantic rule that opposites attract. The beet is frighteningly red, the horseradish insipidly pale; the beet subtly sweet, the horseradish fiery. In spite of their differences, or more likely because of them, these two roots get along incredibly well.

It may be a little hard to understand, but it is certainly impossible to deny the attraction between beet and horseradish. Love comes in all shapes, sizes, and colours after all. 


4 small to medium red beets

salt for boiling the beets

2/3 cup sour cream or crème fraîche

1 Tbsp prepared horseradish

1 tsp white wine vinegar

5 chives, thinly chopped


1/4 cup toasted hazelnuts, crushed

orange zest

drizzle of olive oil

a pinch of flaky finishing salt


Place the beets in a pot of salted water and bring to a boil. Depending on the size of the beets, they may take anywhere from 30 to 50 minutes of boiling. To check for doneness, stick a skewer into the middle of a beet; when you let go of the beet it should slide off easily.

Run cold water on the beets to cool. When they are cool enough to handle, rub away the skin, under running water to avoid bad hand stains.

Put the beets in the refrigerator to chill for at least 30 minutes or overnight.

In a bowl, combine the sour cream or crème fraîche, horseradish, vinegar, a pinch of salt, and half the chopped chives.

The trick to this carpaccio is to slice the beets as thinly and uniformly as possible. Use a mandoline or a long knife to carefully cut perfect thin rounds.

Use the largest plates you have because carpaccio likes to spread out. Start in the middle, and overlap the rounds slightly in a circular pattern so they eventually cover the entire plate.

Now it is time to sparingly apply the flavour toppers. With a spoon, drizzle the horseradish cream all over like it's a minimalist Jackson Pollock painting.

Sprinkle on the rest of the chives and the toasted hazelnuts. Using a zester (ideally a Microplane), just give the orange a couple drags from way up high, so you get just a hint of orange zest all over the plate. Finish with a quick drizzle of olive oil and a crunchy smattering of fancy, flaky finishing salt.


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