Roasted beetroot carpaccio with goat's curd and blood orange dressing

Roasted beetroot carpaccio with goat's curd and blood orange dressing

By
From
Feasting
Serves
6–8
Photographer
Elisa Watson

Swapping the thin slices of meat or fish for beetroot turns this classic Italian starter into a stunning salad.

Ingredients

Quantity Ingredient
8 beetroot (beets)
3 tablespoons olive oil
1 teaspoon light brown sugar
100g watercress or snow pea shoots
3 blood oranges, peeled and segmented
200g goat's curd, quenelled

Blood orange dressing

Quantity Ingredient
4 tablespoons olive oil
juice of 1/2 blood orange
1 tablespoon balsamic vinegar
sea salt and freshly cracked black pepper, to taste

Method

  1. Preheat the oven to 200°C (400°F).
  2. Put the beetroot in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat to medium and simmer for 15 minutes, until the beetroot are just tender. Drain and refresh in cold water, then drain again and leave to cool.
  3. When the beetroot are cool enough to handle, peel off the skin and slice into thin discs.
  4. To make the blood orange dressing, whisk together all the ingredients in a bowl.
  5. Line a baking tray with baking paper and arrange the beetroot slices on top. Drizzle with the oil and sprinkle with the sugar, then place in the oven.
  6. Bake for 20 minutes, until caramelised, turning the beetroot slices over halfway through. Remove them from the oven and tip any beetroot juices that remain after roasting into a small bowl. Set both aside to cool.
  7. While the beetroot is cooking, combine the watercress and orange segments in a bowl. Dress with the blood orange dressing.
  8. To serve, arrange the beetroot slices on a platter and spoon over the reserved beetroot cooking juices. Pile the salad on top and finish with quenelles of goat’s curd. Season with a little more salt and pepper if necessary.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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