Savor the vibrant colors and fresh flavors of this Beet Carpaccio with Orange Vinaigrette, an elegant starter that showcases the earthy sweetness of beets paired with a zesty, citrusy dressing. Topped with toasted walnuts for a delightful crunch and nutty contrast, this dish offers a perfect balance of textures and tastes. Ideal for impressing guests or enjoying as a light and refreshing appetizer, this beet carpaccio is a beautiful and delicious way to celebrate fresh, seasonal ingredients.
Ingredients
For the Beet Carpaccio:
- 3-4 Fresh Beets medium-sized peeled
- 1/2 cup Walnuts toasted and roughly chopped
- Fresh Parsley: For garnish optional
- Salt and Pepper: To taste
For the Orange Vinaigrette:
- 1/4 cup freshly squeezed Orange Juice
- 1/4 cup Olive Oil
- 1 tbsp White Wine Vinegar
- 1 teaspoon Agave Syrup or more to taste
- 1 tsp Dijon Mustard
- Salt and Pepper: To taste
Instructions
- Prepare the Beets: Use a mandoline slicer or a very sharp knife to slice the beets into very thin rounds. If you have a mandoline, it’s ideal for getting consistently thin, carpaccio-style slices.
- Make the Orange Vinaigrette: In a small bowl, whisk together the orange juice, olive oil, white wine vinegar, agave syrup and Dijon mustard until well combined. Season with salt and pepper to taste. Adjust the sweetness or acidity according to your preference by adding more agave syrup or vinegar.
- Marinate the Beets: In a shallow dish, arrange the beet slices in a single layer. Pour the orange vinaigrette over the beets, ensuring each slice is well coated. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator, turning the slices occasionally.
- Toast the Walnuts: While the beets are marinating, place the walnuts in a dry skillet over medium heat. Toast them, stirring frequently, until they are golden and fragrant. Remove from heat and let cool, then roughly chop.
- Assemble the Dish: Arrange the marinated beet slices on a serving platter, overlapping them slightly if desired. Drizzle with any remaining vinaigrette from the marination dish.
- Garnish and Serve: Sprinkle the toasted walnuts over the beets. Add fresh parsley leaves for a touch of color if using. Season with a little more salt and pepper right before serving. Cut the left-over orange in slices and put 1-2 slices on the carpaccio.
Notes
Advance Preparation: The beets can be marinated overnight in the refrigerator, which deepens their flavor.
Serving Suggestion: This dish makes a beautiful and light appetizer or side dish, perfect for impressing guests at a dinner party.
Enjoy your Beet Carpaccio with Orange Vinaigrette, a dish that promises not only a feast for the eyes but a delightful play of flavors and textures!
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