Gourmet Traveller’s roasted beetroot carpaccio recipe
22.02.22
This playful yet elegant plant-forward take on carpaccio blends earthy beets (both cooked and raw) with a spice mix reminiscent of pastrami and a silky nut cream. It’s balanced with peppery nasturtium leaves and an orange juice vinaigrette.
SERVES 6 AS A STARTER // PREP TIME 30 MINS // COOK 1 HR (PLUS SOAKING, COOLING)
INGREDIENTS
8 golden and red beetroots (about 1.2kg), trimmed and scrubbed
2 target beetroots (see note), trimmed
2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
Finely grated zest and juice of ½ orange
Red baby nasturtium leaves and society garlic flowers, to serve
HAZELNUT CREAM
150gm roasted hazelnuts
60ml ( ¼ cup) extra-virgin olive oil
1 tbsp aged red wine vinegar
1 small garlic clove, finely grated
SPICED PEPPER MIX
1 tbsp each fennel seeds, black peppercorns and pink peppercorns
2 tsp thyme leaves
METHOD
1 Preheat oven to 160°C fan-forced. Wrap each beetroot in baking paper then foil; place on tray and roast until tender (50 minutes – 1 hour). Cool slightly, then peel.
2 For hazelnut cream, place hazelnuts in a small bowl; cover with 150ml boiling water and set aside until cooled to room temperature (15 minutes). Transfer soaked hazelnut mixture and remaining ingredients to a high-speed blender and blend until smooth; season to taste. Set aside at room temperature until required.
3 For spiced pepper mix, dry-roast fennel seeds and black peppercorns in a small frying pan over medium-high heat until fragrant (1 minute). Transfer to a mortar and pestle; add pink peppercorns and coarsely grind. Stir in thyme and ½ tsp sea salt.
4 Place oil, vinegar, orange zest and juice in a sealed jar and season to taste; shake well to combine.
5 Thinly slice roasted and target beetroot using a mandolin.
6 Spoon hazelnut cream over a platter, top with roasted and raw beetroot, drizzle with orange dressing and scatter with pepper mix, nasturtium leaves and society garlic flowers.
Note: Target beetroot is available from select greengrocers.
Recipe and image: Gourmet Traveller magazine
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