BEETROOT CARPACCIO SALAD

Beetroot carpaccio is the vegetarian version of the classical Italian recipe of carpaccio which is prepared with thin slices of raw beef dressed with a vinaigrette using olive oil, lemon, capers, and even mustard is added for bit of a kick.

This beetroot carpaccio salad is an impressive yet effortless appetizer salad which is so fresh, healthy and delicious. It’s one of those recipes that barely requires any cooking but still looks like a million bucks on the table.

Beetroots are packed with essential nutrients and are a great source of fibre, folic acid, vitamin B6, iron, potassium, magnesium and many more.

Recently I was detected with low iron deficiency and I was kind of worried. Started googling, reading and searching about the best natural sources of food to enhance the levels of the deficiency and found that beetroot is an amazing vegetable which contains nitrates and pigments that helps in increasing the blood flow.

During this lockdown I ordered my bulk quantity of the veggies from the vendors and I had a large bag full of beautiful beetroots and I still had some organic arugula leaves growing in my garden. I paired it with orange vinaigrette which adds the beautiful sweet citrusy note to this refreshing summery salad. I served it with some grilled sumac and za’atar chicken and hassle back potatoes and everyone in the family was thrilled and thoroughly enjoyed the feast.

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SERVES: 4-5

PREP TIME: 10 minutes

BAKE TIME: 1 hour

PASSIVE TIME: 1 hour

ASSEMBLE TIME: 10 minutes

INGREDIENTS

• 3 medium beetroot

• 4 cups/1 bunch Arugula leaves, washed and spin dried

• 40g feta cheese

• 40g hazelnuts, toasted & roughly chopped

For Orange Vinaigrette:

• 2 tbsp extra virgin olive oil

• 3 tsp lime juice

• 1 tsp grated ginger

• 1/2 small navel orange, zested and juiced (2tbsp of juice)

• 1 tbsp honey or maple syrup

• 1/3 tsp salt or to taste

• Dash of freshly cracked black pepper

METHOD

1. Preheat the oven to 200°C.

2. Wash the beetroots and wrap them individually in a piece of foil.

3. Place them on a baking tray and bake them for an hour.

4. Cool completely and gently peel off the skin.

5. Slice them thinly with the help of a mandoline or a sharp knife.

6. Arrange the slices on a platter, slightly overlapping each other.

7. Mix all the ingredients of the orange vinaigrette to prepare the dressing.

8. Sprinkle half of the vinaigrette dressing on the arranged beetroot slices. Place arugula leaves in the center, sprinkle feta cheese and toasted hazelnuts, drizzle rest of the dressing on top of arugula leaves and serve immediately.

COOK'S NOTES:

• Beetroots can be baked and kept wrapped in the refrigerator for 2 days. Cool them completely before placing in the refrigerator.

• Dress the beetroots only at the last minute before serving else the beetroot will sweat and the arugula salad leaves will wilt and won’t stay fresh and crisp.

• I added ginger in my vinaigrette but you can always skip it if you don’t like the flavour.

• Prepare vinaigrette few hours ahead or a day before and refrigerate. This will intensify the flavours and make it more delicious.

• I don’t prefer to boil the beetroot as all essential nutrients and deep colour of beetroot is lost. Always try and bake them wrapped in foil to ensure all the nutrients are still intact.

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