Beet and Orange Carpaccio with Parsley Sauce

Beet and Orange Carpaccio with Parsley Sauce

Beet and Orange Carpaccio:

3 beets, peeled, boiled and sliced as thin as possible (I recommend using a mandolin).
2 juicy oranges, peeled and sliced as thin as possible
Handful of pine nuts, roasted
150 grams goat cheese
Olive oil, for drizzle

Directions:

Arrange the beets and orange slices on a plate.
Scatter pieces of goat cheese on top, some pine nuts, and drizzle with parsley sauce.
Season with salt and pepper, and drizzle a little bit of olive oil.
Serve with crusty bread.

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Parsley Sauce:

2 cups fresh flat-leaf parsley
1/2 cup olive oil
3 tablespoons fresh lemon juice
1/2 tablespoon white wine vinegar
1 garlic clove, crushed
Coarse salt and freshly ground black pepper

Directions:

Pulse parsley, oil, lemon juice, vinegar, and garlic in a food processor until well blended. Season to taste with salt and pepper.



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