This 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 Tbsp White Wine Vinegar
pinch Ground Pepper
1 loaf Crusty Bread
.125 oz Fresh Chives
1/4 cup shelled Pistachios(Nutritional facts 159 calories, 10.01 g fat, 15.59 g carbohydrates, 2.62 g protein, 5 mg cholesterol, 312 mg sodium)
How to cook
Portion all ingredients.
Slice the beets into super thin slices. Lay the slices overlapping a little bit flat accross a dinner plate.
Cut the orange in half and squeeze 1 1/2 Tbsp of juice into a small bowl.
Cut the ends off of the shallot and slice in half.
Cut into thin slices and then into sticks. Turn the sticks and cut perpendicularly and dice.
Run the knife over the shallot a few times until pieces are very small.
Add about 1 heaping Tbsp of chopped shallot to the orange juice. Then add the olive oil and white wine vinegar.
Finely chop the chives.
Roughly chop the pistachios.
Turn on oven broiler
Lay out slices of crusty bread on a baking pan.
Use a pastry brush to lightly coat each side of the slices with olive oil.
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.
Use a spoon to drizzle the vinaigrette over the beets.
Place the burrata cheese on the plate.
Sprinkle with flaky salt and fresh pepper.
Sprinkle the chives over the beets and cheese.
Top everything with the chopped pistacios and serve alongside the toasted bread.