Beet Carpaccio with Burrata
6 portions
15mThis beautiful vegetarian version of Carpaccio is delicious served alongside burrata cheese and a shallot vinegrette.
What you will need
8 oz Roasted Beets
2 Tbsp Olive Oil
Pinch Flaky Salt
4 ounce ball Burrata Cheese
1 Orange
1 Tbsp White Wine Vinegar
1/2 Shallot
pinch Ground Black Pepper
1 loaf Crusty Bread
.125 oz Fresh Chives
1/4 cup shelled Pistachios
(Nutritional facts 148 calories, 9.09 g fat, 11.81 g carbohydrates, 6.33 g protein, 11 mg cholesterol, 518 mg sodium)How to cook
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Portion all ingredients.
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Slice the beets into super thin slices. Lay the slices overlapping across a dinner plate.
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Cut the orange in half and squeeze 1 1/2 Tbsp of juice into a small bowl.
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Cut the ends off of the shallot and slice in half.
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Cut into thin slices and then into sticks. Turn the sticks and cut perpendicularly and dice.
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Run the knife over the shallot a few times until pieces are very small.
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Add about 1 heaping Tbsp of chopped shallot to the orange juice. Then add the olive oil and white wine vinegar.
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Finely chop the chives.
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Roughly chop the pistachios.
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Turn on oven broiler
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Lay out slices of crusty bread on a baking pan.
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Use a pastry brush to lightly coat each side of the slices with olive oil.
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Put the bread under the broiler for about 5 minutes. Flip the bread and broil a few more minutes if you like it crispy on both sides. Every broiler is different so watch the bread closely as to not burn it.
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Use a spoon to drizzle the vinaigrette over the beets.
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Place the burrata cheese on the plate.
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Sprinkle with flaky salt and fresh pepper.
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Sprinkle the chives over the beets and cheese.
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Top everything with the chopped pistacios and serve alongside the toasted bread.
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