Candy Cane Beet Carpaccio With Pomegranate Vinaigrette, Thai Chili, And Burratta
This Candy Cane Beet Carpaccio is a stunning, vibrant dish that combines the earthy sweetness of beets with the tangy brightness of pomegranate vinaigrette, the gentle heat of Thai chili, and the creamy richness of burrata. Perfect as an appetizer or a show-stopping side, it’s guaranteed to elevate your dinner table with its festive presentation and balanced flavors.
Candy Cane Beet Carpaccio With Pomegranate Vinaigrette, Thai Chili, And Burrata
Ingredients
For the Carpaccio:
- 2 candy cane beets raw or lightly steamed, depending on your preference
- 1 ball fresh burrata
- 1/4 cup fresh pomegranate seeds
- 1 Thai chili thinly sliced, remove seeds for less heat
For the Pomegranate Vinaigrette:
- 2 tablespoons pomegranate juice
- 2 tablespoons olive oil
- 1 teaspoon honey optional, for added sweetness
- Salt and freshly ground black pepper to taste see note below
Instructions
Prepare the Candy Cane Beets
- If using raw beets, wash, peel, and slice them very thinly using a mandoline slicer or a sharp knife to achieve delicate, paper-thin slices.
- For a softer texture, lightly steam the beets for 5–7 minutes, then let them cool completely before slicing.
Make the Pomegranate Vinaigrette
- In a mason jar, combine pomegranate juice, olive oil, and honey (if using). Seal the jar tightly and shake until emulsified.
- Season with salt and pepper to taste. Adjust the sweetness or acidity as desired.
- Chef’s Note: If you’re mindful of sodium intake, you can skip the salt and pepper—this vinaigrette is flavorful enough on its own.
Assemble the Carpaccio
- Arrange the beet slices in an overlapping pattern on a large serving platter, forming a circular or spiral design.
- Drizzle the vinaigrette evenly over the beets.
- For deeper flavor, let the beets marinate and absorb the vinaigrette for 20–30 minutes before serving (optional).
Add the Garnishes
- Tear the burrata into smaller pieces and distribute them across the beet slices.
- Scatter pomegranate seeds for a burst of color and tangy crunch.
- Sprinkle thinly sliced Thai chili over the dish, adjusting the quantity to suit your spice preference.
Final Touches
- Drizzle a bit more olive oil for added richness.
- Finish with a pinch of flaked sea salt and freshly cracked black pepper for extra flavor.
- Garnish with fresh herbs like microgreens, basil, or mint for a touch of freshness and color.
Serve
- Serve immediately as a light starter or side dish. Pair with crusty bread or crackers to scoop up the creamy burrata and vinaigrette.
Video
Notes
Chef’s Tips
- Customizing Texture: For a crunchier bite, keep the beets raw. Steam them lightly for a softer, more tender texture.
- Versatility: This recipe works with any variety of beets—golden, red, or even a mix for a more colorful presentation.
- Enhance Presentation: Add edible flowers or a sprinkle of flaked sea salt for an elegant finishing touch.
