Don’t you just love the look of this dish?
For once you can forget about how to plate dishes professionally as the bright pink colour and white spirals throughout make any dish colourful and appealing.
Chioggia beets originate from a small town in Northern Italy and have been popular since the 19th century. They are also called candy stripe beets or candy cane just like the Christmas candy.
Because these beets mature very early, the flavour is milder than the ‘standard’ red beets, and they need less cooking time. All these qualities, together with the beautiful spiral and colour, make it the perfect vegetable to make a fancy looking festive dish. Chioggia beet carpaccio is the perfect vegetarian alternative to traditional beef carpaccio.
Use a mandoline to thinly slice the beets crosswise to optimise the pattern. Keep the slices for 5 minutes in iced water as this will keep them crispy for longer. Lay them on a plate and drizzle with a generous amount of the vinegar mixture. Finish with gremolata and serve.
Chioggia Beet Carpaccio
- 4-6 pcs Chioggia beetroot
For the marinade
- 60 ml tarragon vinegar or white wine vinegar
- 60 ml water
- 60 ml extra virgin olive oil
- 12 gr caster sugar
- 5 gr sea salt or fleur de sel
- 1 tsp pink pepper
- Add all ingredients for the marinade to a cooking pot and boil for 3 minutes. Then cool.
- Peel the Chioggia beets and slice thinly.
- Arrange the beet slices on a plate and generously drizzle the cold marinade over it.
- Finish with a garnish of herbs of your choice.