The perfect fancy starter for those of us who prefer vegetables over meat. The beats remain fleshy even when they're sliced thin, which makes them the perfect candidate for a meat substitute. Serve with or without the cheese for vegetarian or vegan options.
Ingredients for carpaccio:
Beets - 2
Salt and Pepper - as needed
Olive oil - 4 tbsp.
Crème fraiche - 1/4 cup (optional) sour cream is closest to Creme fraiche
Mustard - 1 tsp.
Mustard seeds - 1/2 tsp.
White wine vinegar - 1 tbsp.
Arugula leaves - a handful
Pine nuts - 1 tbsp.
Method of preparing the carpaccio:
Preheat oven to 350° F (180°C), and place the beets on pieces of
aluminum foil large enough to wrap with. Sprinkle salt, pepper and 2
tbsp oil.
Wrap each beet separately and tightly and heat in the oven for
40 minutes.
Combine crème fraiche, mustard, vinegar, olive oil and mustard
seeds.
Let the beets cool down, peel and slice using a sharp knife or
mandoline.
Arrange the slices on a plate, spread the arugula and pine nuts over
and top with mustard sauce.
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