Vegetable Carpaccio

Serves 2

 

For the salt baked beetroot: 1 candy beetroot, 1 golden beetroot, Maldon salt, 1 lemon

100ml extra virgin olive oil

 

First preheat oven to 170oC. Then wash the beetroot, and roll in Maldon sea salt. Wrap tightly in aluminum foil, and then cling film, then 1 more layer of foil. Bake in oven for 1-1 ½ hrs. until fully cooked. Finally peel and dice. Add the zest of the lemon and ½ juice, and then olive oil.

 

For the Iced vegetables: ½ fennel, 4 breakfast radishes, ½ kohlrabi- peeled, 1 spring onion

5 chantonnay carrots, ½ candy beetroot, ½ golden beetroot

 

Slice fennel, carrots, radish and kohlrabi very finely on the mandolin. Place in iced water.

Cut the spring onion in half, slice long ways, very finely, and place in iced water. Now slice the beetroot very finely on the mandolin, and set aside.

 

For the salted vegetables: ¼ cucumber, ½ kohlrabi (reserved from earlier)

 

Slice both on mandolin very thin. Sprinkle with Maldon sea salt for 15 mins.

 

For the pickled vegetables:

 

Pickling liquor:   50ml white wine, 50ml white wine vinegar, 200ml water, 4 tbsp. sugar

 

Pickling vegetables: 5 chantonay carrots- sliced thin on mandolin, 4 breakfast radishes- sliced thin on mandolin, ¼ cucumber- sliced thin on mandolin, ½ golden beetroot- sliced thin on mandolin

 

First mix the pickling liquor ingredients together and then bring to the boil. When cooled pour the liquor into 4 separate pickling jars and add the separate vegetables to each individual jar. Leave for a minimum of 30 minutes.

 

For the dressing: 1x tsp. Dijon mustard, juice of ½ lemon, tsp. honey, 50ml olive oil

 

Garnish the dish with the above dressing to taste

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