Beetroot Carpaccio
List of ingredients
Serves 4
250g cooked beetroot
1 organic lemon
Sea salt
Sugar
Ground black pepper
Olive oil
A small bunch of chives
15g bottarga
Sommelier’s tip
Chablis Premier Cru Côte de Léchet
This wine is wonderfully subtle on the nose. It reveals aromas of elderberry and sweet fruity notes. On the tongue, it is delicate and extremely mineral, giving it an almost savory character. It can be kept for a minimum of 15 years.
METHOD
1. Slice the beetroot very thinly and zest the lemon. Squeeze the juice and mix with the salt, sugar, pepper, and olive oil. It should taste fresh and lemony without being acidic. Leave the beetroot to marinade in the lemon mixture for two hours.
2. Chop the chives finely. Use a vegetable peeler to peel the bottarga, and then cut into thin strips.
Arrange the beetroot on a plate and sprinkle with the chives, bottarga and lemon zest. Serve immediately and enjoy with a glass of Chablis Premier Cru!
The author of this recipe
Dorothée Beil is one of the six winers of the blogger challenge organized by Chablis Wines with the german Magazine Effilée.
Dorothée Beil, is from Munich and is both a food blogger bushcook.de and passionate collector, with over 2,000 cookery books to her name.
www.bushcook.de
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