Beetroot "Carpaccio"
Beetroot, Fennel, Capers and Feta Cheese - layered for a visual feast of a salad
Equipment
- 1 Mandoline Slicer Or a very sharp kitchen knife
- 1 Electronic digital scales
Ingredients
- 1 Large Raw, Beetroot, peeled This looks great if you can find find some golden beetroot and mix it up with regular red beetroot.
- 50 grams Spring Onion sliced thinly 2 large
- 50 gram Fennel, sliced into "Match Sticks" use as much or as little as you like [1 3/4 ounce]
- 60 gram Feta Cheese, crumbled use as much or as little as you like [slightly over 2 ounces]
- 45 gram Crushed Walnuts a handful [3 Tablespoons]
- Whole Caper & Caper Liquor from jar for garnish
- Rocket, or mixed leaves
- Salt & pepper to taste
Dressing
- 20 ml Pomegranate Molasses [1x Tablespoon + 1 teaspoon]
- ½ teaspoon Good quality Balsamic vinegar
- 10 ml Olive Oil [2x teaspoon]
- 20 ml Organic Cider Vinegar [4 x teaspoon]
- 10 gram Finely chopped caper berries [2 x teaspoon]
- 10 ml Caper Juice the liquor from the jar of capers [2 x teaspoon]
Instructions
Dressing
- Whisk all ingredients. Cover and let it sit for a minimum of 4 hours, for maximum flavour. [Note 1 ]
Assembling the Salad
- Using the mandoline slicer, thinly slice 16 slices from your beetroot selection. You want it thin enough to see the texture and design of the root as that adds to the overall visual of the dish. [ depending on the size of the beetroot- use more or less ]
- Steaming the slices is optional [ Note 2 ]
- Place 4 slices of beetroot on each plate [ depending on the size of the beetroot- use more or less ] [Note 3]
- Place some leaves in the centre
- Add half the Fennel
- Sprinkle over half the Spring Onion
- Add more leaves, and add the remaining Fennel
- Top with the remaining Spring Onion, all the Feta and the crushed walnut
- Sprinkle some whole caper berries for garnish
- Serve dressed or with the dressing on the side.
Notes
Note 1. Make a large batch of this dressing and keep it in the fridge in a properly sealed bottle or container for up to 2 week and use it for dressing on other salads
Note 2. "Carpaccio" indicates the product is raw- if raw beetroot is too "earthy" tasting for you, or it's not flavourful enough, steam the raw slices for only a couple of minutes. Let cool for another few minutes, then assemble and dress the salad before the steamed slices start to "shrivel".
Note 3. If you are using large beetroot and serving this family style or buffet/potluck [ie one large plate], layer 4 slices of beetroot per person