Smoked Beet Carpaccio
Rated 5.0 stars by 1 users
Food:
Vegetables
Serves:
1 to 2 people
Prep Time:
10 min
Cook Time:
1 hour 30 min
We'll say it once, and we'll say it again - vegetables don't have to be boring, and the Alchemy helps you accomplish that! This completely vegetarian Smoked Beet Carpaccio is a perfect example of how to transform your vegetables from okay to wow. The recipe calls for using both red and golden beets, but feel free to stick to one kind if you prefer. Both the red and golden beets are smoked until tender and then the red beets go onto the grill for a nice sear. The smoked golden beets get thinly sliced, carpaccio-style, and are layered onto the plate first. The golden beets are topped with the smoked and grilled red beets, dollops of creamy stracciatella cheese, fresh basil oil, olive oil, crushed pistachios and Maldon salt. Not only does it make for a beautiful looking dish, it makes a great bite too. Impress your vegetarian friends and even your meat eating ones with this unexpected winner.
By:Chef Matt Basile
Ingredients
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1 large red beet
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2-3 golden beets
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2 medium balls or 1 large ball of fresh mozzarella
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3 tbsp cream
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¼ tsp black pepper
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Juice and zest from ½ a lemon
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1 clove garlic, grated
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¼ cup fresh basil, chopped
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½ tbsp olive oil
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1 tbsp chopped pistachios
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Drizzle olive oil for garnish
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Maldon salt
Instructions
Set smoker to 350F. Place the whole beets in the smoker for an hour and a half.
In a bowl, break up the mozzarella with your hands. Add 2 tbsp of cream and black pepper and mix. Grate in the lemon zest and garlic. Mix. Add in 1 tbsp of cream and mix. Set aside.
Chop the fresh basil, drizzle with olive oil and continue to finely chop. Place in a bowl and set aside.
Remove the beets from the smoker. Peel the red beet and cut into quarters. Place on the grill with a squeeze of lemon juice and allow to char, turning to sear each side. While these cook, peel the golden beets and thinly slice into rounds. Chop the pistachios.
To plate, layer the golden beet slices so they are slightly overlapping, to cover the base of your plate, then the fire grilled red beets on top. Place dollops of the cheese on the beets and sprinkle with the basil oil, drizzle with olive oil, and top with the chopped pistachios and Maldon salt.