Truffle Beet Carpaccio With Capers & Pistachio
Carpaccio is a classic Italian recipe that has been passed down over generations. It is generally paired with wine, bread, and good company. I wanted to make a new recipe on this classic technique, that can honor the old traditions, but also honoring the new modern way of living with sustainability and compassion in the for front.
Using beets in substitute for raw beef not only uses a substantially less amount of resources like water and land, its also much more healthier when it comes to heart health, it’s much more sanitary, and it’s also saving one or more lives of an animal, aka Gracey The Cow. The sweetness from the beets, the saltiness from the capers, the bitterness from the arugula, all mixed with the smokey marinade, makes a wonderful combo for your tastebuds to indulge on. I love this recipe because it’s super simple to make on a budget, and it gives off major high end restaurant vibes. Save this dish for when you really want to sneak in a crowd pleaser.
This beet carpaccio is:
vegan
dairy free
meat free
gluten free
perfect for a crowd
smokey & sweet
You’ll be blown away by how amazing this dish is. Perfect recipe to “wow” your guests this holiday season.
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Serves 3-4 people as an appetizer:
The Goods:
3 medium beets, peeled & steamed
1/2 cup arugula
1/4 cup pistachios, rough chopped
2 tbsp capers
truffle oil drizzle
lemon zest
For the marinade:
1 tbsp liquid smoke
1 tbsp worcestershire sauce
1 tsp agave
1/2 tsp salt
1/2 tsp black pepper
The Method:
First step is to steam your peeled beets for 20-30 minutes, or until they are fork tender.
As the beets are steaming, quickly take all your marinade ingredients and add them into a small mason jar, and stir until everything is fully mixed. Set aside.
Once the beets are ready, add them into a large bowl of water with some ice, this ice bath will cool them off to mandolin. Give them an ice bath for 1-2 minutes.
Carefully, turn to the thinnest setting on the mandolin, and thinly slice the beets.
Take a large bowl and add the sliced beets and marinade, and marinate for 10+ minutes or overnight in an airtight container.
When it’s time to serve, grab a large serving platter and spread the marinated beet slices over the top evenly.
Next beautifully garnish with your arugula, pistachios, capers, a truffle oil drizzle, and lemon zest.
Serve cold or room temperature with toasted bread, and red wine. Enjoy!
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