Beet carpaccio. Not a neologism. Red / white.

Beef carpaccio is the classic dish of paper-thin slices of raw beef, invented at Harry’s Bar in Venice in the 1950′s and originally garnished with a white mayonnaise-based sauce. See the original recipe here. Variations on this theme are ubiquitous, and modern versions of the dish are often garnished with shaved parmesan cheese, olive oil, diced red onion, and capers.

You’ll find “carpaccios” of everything under the sun on modern menus, from fish to spam. However, this name is quite appropriate for a dish made with red beets and white goat’s cheese, because the name was inspired the similarity in palette to the brilliant reds and whites used by Vittore Carpaccio, a famous Venetian painter.

Here’s a beet carpaccio that uses gorgeous beets from Pachamama Organic Farm and Haystack Mountain’s incomparable goat’s cheese.

Beet Carpaccio

  1. one bunch red beets
  2. Haystack Mountain goat’s cheese
  3. 1/3 cup hazelnuts, shelled and papery skins removed, roughly chopped
  4. olive oil

Preheat oven to 400 degrees. Peel beets, rub with olive oil and wrap tightly in foil. Roast 1 hour until tender and allow to cool.

Slice beets paper-thin, using your mandoline of choice or your best knife. Spread out over serving plate,  dot with goat’s cheese bits and chopped hazelnuts, then drizzle with good olive oil.

The most difficult part of this dish is removing the skins from raw hazelnuts. The most obvious way is to roast the nuts about 15 minutes at 350 degrees, allow to cool, then remove the skins by hand. Others swear by blanching, about 5 minutes (some recommend the addition of baking soda!), then drain, refresh with cold water, and peel.


Pachamama Organic Farm

Haystack Mountain

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