Beet Carpaccio with Roasted Mushrooms, Capers, Pistachio, Radish and Baby Greens

October 03, 2016

Ingredients

Beet Carpaccio
  • 3 medium Beets (any variety), washed and peeled
  • 1 ½ cup Rice Wine Vinegar
  • 1 ¼ cup Water
  • 1 ½ tablespoons Sugar
  • 1 tablespoon Salt
  • 1 Shallot, diced
  • 2 cloves Garlic, diced
  • Few Sprigs Dill
  • Zest of ½ Lemon
  • Pinch of Black Pepper
  • Pinch of Red Pepper flakes (optional)
Roasted Mushrooms
  • 1 lb Mushrooms (and variety or mixture), cleaned and quartered
  • 2 tablespoons Olive Oil
  • ¼ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • ¼ teaspoon Liquid Smoke
Garnishes
  • Approximately 1 cup Mixed Baby Greens
  • 1 Radish, sliced thin
  • 1 tablespoon Capers
  • Small handful Roasted Pistachios
  • 1 teaspoon Lemon Zest
  • 1 tablespoon Olive Oil
  • Fresh ground Black Pepper
  • Salt to taste

Preparation

Beet Carpaccio

On mandolin slicer or food processor blade, carefully slice beets as thinly as possible. Place in large bowl and set aside. In medium saucepot add rice wine vinegar, water, sugar, salt, garlic, dill, lemon zest, and pepper. Stir together well and cover. Bring to a steady boil over medium high heat. Once a steady boil is reached, uncover and reduce heat to medium. Let brine simmer for approximately fifteen minutes. Remove from heat and carefully pour brine through a mesh strainer over sliced beets. Discard contents of strainer and stir beet and brine mixture together well, pressing beets down into brine to ensure full coverage if possible. Let beets sit at room temperature for about twenty minutes, or for a softer texture let sit up to 2 hours. If not using right away place in refrigerator where they will keep for about five days.

Roasted Mushrooms

Preheat oven to 400 degrees. Place quartered mushrooms into large mixing bowl and add oil, salt, pepper, and liquid smoke. Toss together well and spread out on a parchment covered baking tray (no need to oil/spray). Try not to crowd the mushrooms together on the baking sheet - the less space between pieces the better the resulting texture and flavor. Place on top rack of oven and bake for about 35-40 minutes. Remove tray from oven and let mushrooms cool some before plating.

Garnishes

Place a bed of baby greens and sliced radishes to one side of plate. Layer the beet slices atop greens and fan them out across the length of the plate. Spread roasted mushrooms across length of beets and scatter/drizzle remaining ingredients across plate. Serve immediately.

Ingredients

Beet Carpaccio
  • 3 medium Beets (any variety), washed and peeled
  • 1 ½ cup Rice Wine Vinegar
  • 1 ¼ cup Water
  • 1 ½ tablespoons Sugar
  • 1 tablespoon Salt
  • 1 Shallot, diced
  • 2 cloves Garlic, diced
  • Few Sprigs Dill
  • Zest of ½ Lemon
  • Pinch of Black Pepper
  • Pinch of Red Pepper flakes (optional)
Roasted Mushrooms
  • 1 lb Mushrooms (and variety or mixture), cleaned and quartered
  • 2 tablespoons Olive Oil
  • ¼ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • ¼ teaspoon Liquid Smoke
Garnishes
  • Approximately 1 cup Mixed Baby Greens
  • 1 Radish, sliced thin
  • 1 tablespoon Capers
  • Small handful Roasted Pistachios
  • 1 teaspoon Lemon Zest
  • 1 tablespoon Olive Oil
  • Fresh ground Black Pepper
  • Salt to taste
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