Pickled Beetroot Carpaccio with Goats Cheese, Walnuts and Lemon Chive Dressing
Now who needs to be a carnivore to enjoy a good carpaccio?
Note: You will need to begin this recipe about 4 hours in advance to cook, cool and prep the beetroot
4 small-medium beetroots, trimmed
1 tbsp himalayan sea salt
2 tbsp fresh chevril
1 tbsp chopped fresh chives
150 ml rice wine vinegar
2 generous handfulls whole raw walnuts
120 g fresh goats cheese/chevre or marinated sheeps fetta
finely grated rind of half lemon
100 ml organic EVOO
50 ml red wine vinegar
1 tbsp walnut oil
1 tsp tamari
1 tbsp sugar
Cracked black pepper to taste
Combine salt, sugar, vinegar and beetroots in a saucepan and cover with COLD water. Bring to the boil on high heat, reduce to a simmer and cook covered for approx 60 mins, or until beets are tender but still slightly firm.
Lightly roast walnuts in a 160 degree oven until just toasted and golden, remove from oven and set aside.
Prepare salad dressing by combining and whisking all ingredients and leave to infuse in a bowl, covered at room temp.
Cool beetroots in the liquid (refrigerate) and then peel and cut into rounds using a circular cookie cutter. Slice finely and evenly (2 mm thickness) using a good sharp knife.
Arrange beetroot slices on a large ceramic platter in a circular florette pattern, overlapping each piece. Crumble chevre over beetroot slices, sprinkle finely chopped chives and sprigs of fresh chevril over the top. Arrange whole walnuts around edges of dish and season with cracked pepper.
Drizzle dressing over dish evenly half an hour before serving.