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Beetroot carpaccio
Description
This carpaccio is one of my favourite vegetarian alternatives at Christmas, when my in-laws eat oysters. I make it with goat's cheese, but it can also be made with camembert for variety. Visually superb, this dish offers a perfect balance between the sweetness of the honey, the melting of the hot cheese, the acidity of the vinaigrette and the crunch of the walnuts. A truly festive dish!
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation
1. Preheat the oven to 175°C fan oven.
2. Cut the beetroot into very thin slices using a sharp knife or mandolin. Set aside to one side.
3. Cut the cheese into 8 slices. Place on a baking tray lined with baking paper and drizzle with 2 tbsp honey. Place in the oven for 8 to 10 minutes until the cheese begins to melt.
4. Meanwhile, whisk together the vinegar, oil, 1 tbsp honey, salt and pepper to form a vinaigrette. Remove the thyme leaves. Wash, spin-dry and prepare the salad.
5. Arrange the plates: arrange the beetroot slices in a rosette, add a little salad in the centre, then sprinkle with walnuts, cranberries and vinaigrette.
6. Carefully remove the melted cheese from the oven and place on each plate. Sprinkle with fresh thyme and serve warm immediately.
THERMOMIX® METHOD.
