I love carpaccio that’s why I was thrilled when I saw the theme of the Battle Food #34 organised by Hélène of Rock the Bretzel’s blog.
The Battle food was created by Carole of Sunrise Over Sea, that’s a food challenge between blogger and non-blogger. We don’t win anything, this is just to have some fun. And by the way I quite enjoy it, because sometimes I do not have anymore ideas on what I could be cooking !
If you want to know more about this food challenge as well as the participants, check the french version of this post.
After a great scallop carpaccio, today I am sharing with you guys a yellow beetroot carpaccio with some fresh goat cheese quenelles. Hoping that you will enjoy it !
Yellow beetroot carpaccio with fresh goat cheese quenelles
Ingredients
- 3 large yellow beetroot 600 gr.
- 1/2 teaspoon of sea salt
- 1 teaspoon of vinegar
- 1 large Easter pink radish
- 200 gr. of fresh goat cheese
- 10 leaves of basil
- 1 dash of olive oil
- 1 dash of balsamic vinegar
Instructions
- Cut the tops of the beetroots and radishes (leave two centimeters). Place 2 beetroots in the pressure cooker, without peeling, with a bit of water, sea salt and 1 teaspoon of vinegar. Cook for 30 minutes. Leave to cool.
- In the meantime, peel the last beetroot as well as the radish. Slice finely using a mandoline and reserve.
- Chisel basil. Mix with the fresh goat cheese and form your quenelles using two large tablespoons and reserve.
- For the plates presentation, place 2 slices of cooked beetroots then 1 rough and go on until nothing left. Place the radish slices in the center, goat cheese quenelles and add a dash of olive oil and balsamic vinegar.
- I added a mix of fresh salad and flower for the decoration.
Thank you very much for reading. Register to the newsletter or follow me on social media to receive the latest recipes.
Absolutely amazing!!