Beet Carpaccio

Preparation Time: 20–90 minutes
Cooking Time: 10 minutes
Total Time: 30–100 minutes

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Ingredients

• 1/2 cooked red beet
• 1 handful of rocket (arugula)
• A small handful of walnuts
• Balsamic vinegar
• Olive oil
• 1 pear

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Preparation Method

1. Choosing Your Beet:
   • Summer Beets: Small with foliage, available from May to September. Cook for 20–30 minutes.
   • Winter Beets: Larger without foliage, available from October to April. Cook for 1.5–2 hours.
2. Cooking the Beet:
   • Rinse the beet under running water to clean it. No peeling is necessary at this stage.
   • Boil the beet until tender (based on the type of beet).
   • Once cooked, let the beet cool and peel off the skin easily with your hands or a knife.
3. Prepare the Ingredients:
   • Slice the beet into thin, even slices using a mandolin or sharp knife. Arrange the slices neatly on a serving plate.
   • Wash and pat dry the rocket, then place it in the center of the plate.
4. Prepare the Pear:
   • Cut the pear into wedges. Grill the wedges briefly in a hot pan or on a grill until slightly caramelized.
5. Assemble the Dish:
   • Arrange the grilled pear slices on the plate around the beet.
   • Sprinkle the walnuts over the dish.
6. Finishing Touch:
   • Drizzle the carpaccio with balsamic vinegar and olive oil to taste.

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Tips:

• Using Beet Greens: If you’re working with summer beets, their leaves are edible. Mix them with the rocket for added flavor and nutrients.
• Presentation: For an extra touch, toast the walnuts for a richer flavor.
• Variations: Add crumbled vegan feta or goat cheese for extra creaminess.