Candy Cane Beet Carpaccio with Pomegranate Vinaigrette, Thai Chili, and Burrata
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.
Serves: 2–4
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
1. 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.
2. 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.
3. 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).
4. 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.
5. 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.
6. Serve
Serve immediately as a light starter or side dish. Pair with crusty bread or crackers to scoop up the creamy burrata and vinaigrette.
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.
Make Ahead: Slice the beets and prepare the vinaigrette in advance. Store them separately and assemble just before serving to maintain freshness.
Why You’ll Love This Dish
This Candy Cane Beet Carpaccio is more than just a salad—it’s edible art. The interplay of tangy, spicy, and creamy flavors, combined with its striking visual appeal, makes it as delightful to eat as it is to admire. Whether you’re hosting a dinner party or treating yourself to a special dish, this recipe is a guaranteed hit.
Bon appétit!