Beetroot carpaccio with chavrou cheese. Beetroot carpaccio Roasted beetroot carpaccio

Vegetarian beetroot carpaccio. A light vegetarian, vegan salad that will decorate your festive table or a pleasant dish of your daily diet. The sweetness of beets, the bitterness of fresh leaves, the acidity of vinegar all give the salad a unique bouquet of flavors.

Vegetarian beetroot carpaccio recipe

Compound:

Beetroot 150 gr
Fresh leaves 100 gr
Walnut 30 gr
Unrefined vegetable oil 40 ml
Wine vinegar 15 ml (you can use balsamic or rice)
Origano dry 5 gr (1/2 teaspoon)
Salt 5 gr (1 teaspoon)
Ground black pepper (1/2 teaspoon)

Step 1 Preparing the Beets

Prepare the candle. You can boil or. Let the beets cool down. Peel the skin and cut the beets into thin slices, no more than 0.2 cm thick

Step 2 Preparing the Greens

Take greens (I used lettuce leaves, beet leaves and Beijing cabbage leaves in equal proportions). Rinse well and dry. Remove the rough parts of the leaves (cores). Cut the leaves into thin strips no more than 0.5 cm thick

ATTENTION!!! It is very important to dry the leaves, as excess moisture can spoil the taste of the dish.

Step 3 Prepare the dressing

In a separate bowl, combine unrefined vegetable oil, wine vinegar, salt, ground black pepper and dried oregano. Mix well with a teaspoon.

Step 4 Finish cooking

Arrange sliced ​​beets on a plate, top with lettuce, walnuts, and drizzle with dressing. Our vegetarian beetroot carpaccio with green leaves, walnuts and aromatic dressing is ready.

Beetroot, if it is not an autumn already stale root crop, but fresh, young, juicy, thin-skinned, and also lush in summer, is an amazing vegetable, with a pleasant texture, delicate taste and a valuable set of vitamins. Do not be afraid to eat raw young beets, because in terms of hardness they are about the same as carrots, at the same time there are much more vitamins in them! Of course, beets (especially in baked form) are often used to make warm salads, but it is better to leave such recipes for the winter, and a simple carpaccio is suitable for early autumn.

There is something absolutely summer about this dish. When there is no desire to cook complex dishes, this young beetroot carpaccio saves the situation and also helps the body.

Ingredients To make beetroot carpaccio:

• young beets - 1 pc. (about 250-300 g)
• salt - 1 g
• ground black pepper - 1 g
• olive oil - 5 ml

Recipe

Wash the young beets well with warm water using a brush to remove all dirt. Then clean the root crop.

Cut the beets in half and then cut them into very, very thin slices, preferably even translucent. This is the whole point of "carpaccio". Indeed, initially, the concept of “carpaccio” meant a cold appetizer in the form of meat, cut into thin pieces and seasoned with oil and lemon juice. Now “carpaccio” is applied to various raw products that are thinly sliced, therefore, fish, vegetables, and even mushrooms, and thinly sliced ​​\u200b\u200bfruits are called “carpaccio”.

Spread the pieces of raw beets on a dish, season with black pepper (preferably "fresh", that is, immediately passed through the mill), salt.

Season the beetroot carpaccio with olive oil. If desired, bite or a small amount of lemon juice is added.

Beetroot carpaccio is served immediately after dressing with oil, otherwise it will become weather-beaten and lose its appetizing quality. Try making carpaccio with other vegetables, fruits, as well as red fish and meat. It is tasty, simple, not expensive and appropriate for almost any table.

Bon Appetit!

Ideally, carpaccio is thinly sliced ​​raw meat that is seasoned with olive oil and drizzled with lemon juice or vinegar. This is a cold appetizer that is served not only in the best restaurants. Carpaccio can be prepared at home. In modern cooking, carpaccio is prepared not only from meat. For cooking use fish fillets, mushrooms, seafood, vegetables, fruits. I propose to cook beetroot carpaccio, but not from raw, but from boiled. If you like raw beets, please use raw.

Taste Info vegetable snacks

Ingredients

• Beetroot 400 g
• Apple 150 g
• Ground black pepper to taste
• Refueling:
• Soy sauce 30 ml
• Fresh ginger 20 g
• Grain mustard 20 g
• Wine vinegar 1 tbsp
• Honey 1 tsp
• Green onion 5 sprigs

How to cook beetroot carpaccio

First of all, we choose high-quality and tasty beets. For carpaccio, table beets weighing 250-400 g are suitable. Take a dense beet with a thin skin, without mechanical damage and black spots. Rinse well, pat dry with paper towel. Wrap in a double layer of foil. Send to the oven for 40-60 minutes. Bake at 180 degrees. If the vegetable is small, it will take less time to bake.

While the beets are in the oven, prepare a delicious dressing. I must say right away that the ratio of ingredients in the sauce can be varied depending on your taste preferences. Pour soy sauce into saucepan. Peel and wash fresh ginger, finely grate and add to soy sauce.

Add grain mustard and wine vinegar. Instead of wine vinegar, you can use lemon juice or regular vinegar.

Add honey to the sauce. Mix all the ingredients together and taste.

Remove the cooked beets from the oven and cool to room temperature. Peel off the skin. Take a well-sharpened knife and cut into very thin slices.

Immediately take a flat dish in which you will serve to the table. Lay the beet slices nicely overlapping each other.

Rinse the apple, preferably with a sour taste. Remove seeds and skins. Cut into small sticks. Pour dressing over beets. Top with apple slices and chopped green onions. Season with freshly ground black pepper.

Leave to marinate for 10-15 minutes and serve. Bon Appetit!

Beetroot carpaccio with chavrou cheese

Beetroot 1 kg

Arugula 15 g

Corn salad 10 g

Beetroot leaves 20 g

Soy sprouts 30 g

Balsamic cream sauce 50 ml

Pine nuts 50 g

Cheese chavrou 200 g

Basil green 20 g

Olive oil 40 ml

For sauce

Liquid honey 150 g

Olive oil 100 ml

Balsamic vinegar 70 ml

Sea salt 50 g

Cooking time - 1.5 hours

Caloric content - 87 kcal

1 Prepare the sauce. Pour honey into a saucepan, then olive oil and balsamic vinegar, add sea salt, mix until smooth.

2 Boil the beets until half cooked (about 25 minutes), pierce with a skewer in many places. Place in foil and pour generously with sauce. Place in the oven for about 1 hour at 180°C. Peel the finished beets, cut into thin slices on a slicer and put in plates.

3 Rinse and dry the arugula, root and beet leaves. Scald soybean sprouts with boiling water, cool in cold water, drain. Lay lettuce leaves and soy sprouts on top of the beets, pour generously with balsamic sauce, sprinkle with pine nuts.

4 Use two teaspoons to shape the cheese into small quenelles and arrange on plates. Garnish with basil leaves, drizzle with olive oil and pepper generously.

From the book Etudes on Nutrition the author Mogilny N P

Sandwich with melted cheese and beet leaves 2 slices of rye bread, 50 g of melted cheese, 3 beet leaves, ground pepper on the tip of a knife Thoroughly wash the beet leaves and pass through a meat grinder with melted cheese. Add ground black pepper to the resulting mass and that's it.

From the book The Most Delicious Cooking Encyclopedia author Kostina Daria

Beetroot salad with spinach and cheese 4 medium-sized beetroots with tops of about 2.5 cm,? h. spoons of salt,? cups olive oil, 4 cups fresh spinach, 2? Art. spoons of red wine vinegar, cups of walnuts, 1 teaspoon of balsamic vinegar, ? glasses

From the book Salads from Vegetables, Fruits and Other Products author Zvonareva Agafya Tikhonovna

Beetroot salad with cheese and garlic Cut the boiled beetroot into strips, add finely chopped garlic and season with mayonnaise. Put the salad in a salad bowl and sprinkle with grated cheese. Ingredients: boiled beets - 3 pcs., cheese - 150 g, garlic - 3 cloves, mayonnaise - 0.75

From the book 1000 most delicious lenten dishes author Kayanovich Lyudmila Leonidovna

Appetizer of beets with processed cheese You will need: 300 g of beets, 150 g of processed cheese, ? cups of peeled walnuts, garlic, green onions, salt, lean mayonnaise to taste Grate boiled beets and cheese. Add crushed nuts, garlic passed through a press,

From the book Bird. Original recipes from professionals author Recipe collection

Chicken carpaccio with satsivi sauce 296 kcal 40 min Chicken thigh fillet - 700 g Gelatin - 10 g Salt, pepper For satsivi sauce Peeled walnuts - 200 g Onions - 150 g Garlic - 2 cloves Butter - 50 g Wheat flour - 30 g Coriander - 1 g Suneli - 1 g Black pepper

From the book Desserts. Original recipes from professionals author Team of authors

Pineapple carpaccio 102 kcal 15 min Pineapple - 1 piece. Ginger root - 100 g Water - 500 ml Liquid honey - 150 g Arugula - 150 g Balsamic cream sauce - 150 g Vanilla ice cream - 400 g , finely chopped

From the book Vegetarian Cuisine author Ivlev Konstantin

Beet salad with feta cheese Peeled beets - 800 g Corn salad - 20 g Frize salad - 20 g Arugula - 40 g Feta cheese - 250 g Pine nuts - 50 g Olive oil - 30 ml Balsamic cream sauce - 50 ml For marinade Honey - 200 g Balsamic vinegar oil - 50 ml 20 mlMarine

From the book Cooking Mushrooms author Ivlev Konstantin

Mushroom carpaccio with arugula Large champignons - 300 g Arugula - 70 g Pine nuts - 50 g Balsamic cream sauce - 150 g Thyme - 1-2 sprigs Olive oil - 100 ml Salt, pepper 15 min 78 kcal Peel the champignons, cut into thin slices. Lay out the mushrooms

From the book Cooking with Cheese author Ivlev Konstantin

Pumpkin carpaccio with chavrou cheese Pumpkin - 2 kg Mixed lettuce leaves - 120 g Olive oil - 50 ml Shavrou cheese - 400 g Pumpkin seeds - 50 g Pine nuts - 50 g Balsamic cream sauce - 50 ml Salt, pepper For sauce Olive oil - 100 ml Soy sauce - 30 ml Liquid honey -

From the book Cold and warm salads. Meat, fish, vegetables, Korean, lean + 50 salad dressings author Gagarina Arina

Beet salad with goat cheese Beetroot - 350 g Mixed salad leaves - 50 g Pine nuts - 350 g Cherry tomatoes - 3 pcs. Dijon mustard - 20 g Goat cheese (soft) - 250 g Balsamic cream sauce - 25 ml 1 h 183 kcal ready and cool, peel and cut

From the book Best Author's Recipes author Ivlev Konstantin

Beet salad with cheese Beets - 2 pcs., Cheese - 50 g, garlic - 4 cloves, lettuce - 4 pcs., chopped nuts - 2 tbsp. l., olive oil - 4 tbsp. l., apple cider vinegar - 1 tbsp. l., Provence herbs -? tsp, sugar, salt and pepper to taste. Peel the beets, grate on

From the book Summer Cooking author Ivlev Konstantin

Tuna carpaccio Tuna fillet 500 g Avocado 2 pcs. Oranges 2 pcs. Arugula 30 g Olive oil - 100 ml Lemons 2 pcs. Salt, pepper Cooking time - 15 min Calorie content - 101 kcal

From the book Autumn Cooking author Ivlev Konstantin

Young beetroot salad with goat cheese Young beetroot 900gBeetroot leaves 150gDill 50gHomemade butter 50gChavroux cheese 150gPine nuts 50gSalt, pepperSea saltCooking time - 1 hour 20min Calorie content - 104kcal Wrap young beets in foil together with sea salt

From the book Christmas table. The most delicious treats author Borisova Nina Efimovna

Pumpkin carpaccio with pecorino cheese and pumpkin seeds Pumpkin 1 kg Mixed salad leaves 150 g Pecorino cheese 150 g Goat cheese 150 g Fruit balsamic cream sauce 150 ml Pumpkin seeds (peeled) 50 g Olive oil 100 ml Watercress 10 g Salt, pepper For sauce Balsamic vinegar 150

From the author's book

Beet salad with olives and goat cheese Beetroot 600 gOlive oil 100 ml Sea salt 10 g Beetroot leaf 150 g Sunflower oil (unrefined) 100 ml Olives (pitted) 50 g Pine nuts 10 g Shavrou cheese 200 g Pepper Cooking time - 1 h Calorie content - 89 kcal 1

From the author's book

Tuna carpaccio Carpaccio was "invented" in Italy in 1950 and named after the great early Renaissance painter Vittore Carpaccio, whose exhibition was held in Venice at the same time. I must say that the master's canvases and the color of the new dish echoed in their own way.

I offer you a simple, but unusually tasty snack - beetroot carpaccio. The birthplace of carpaccio is Italy, in the original it is slices of raw beef, cut so thin that they literally shine through. Such slices are seasoned with olive oil with lemon juice or vinegar and served as an appetizer.

In modern cooking, the term "carpaccio" is applied not only to meat, but also to other types of raw products. Ideally, beetroot carpaccio should be prepared from a raw root crop, but for this, the beetroot must be young, just plucked from the garden. In the middle of winter, such beets cannot be found, so you can cook carpaccio from boiled or baked beets. By the way, this option will also be more gentle for the digestive tract.

To prepare beetroot carpaccio, prepare all the products according to the list. I already baked the beetroot.

Cut the peeled beets into 4 parts, and then cut into thin slices. I cut it with a vegetable peeler. Lay the beets on a plate with an overlap.

For dressing, combine olive oil, honey, lemon juice, grain mustard and garlic. Mix well.

Cut the onion into rings. Salt and pepper the beetroot, put the onion on top.

Then pour the prepared dressing over the vegetables. Remove for 1 hour in the refrigerator, so that the snack is infused.