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.