We have an abundance of heirloom beets in the garden this month and we love to roast them with potatoes and carrots and also juice them in the mornings with carrot and cucumber. I was inspired to make something new with them and this raw carpaccio preparation did not disappoint. I love the flavor of pungent pickled beets so though a quick sweet and sour pickle of these paper-thin slices would give this dish a nice agrodolce quality, not overly tart with a bit of maple to bring out the beets own inherent earthy sweetness. I’ve had and made raw beet ravioli with raw nut cheese and thought a mixed raw nut lemon ricotta would pair nicely atop this salad. A little drizzle of your best extra virgin olive and aged balsamic, a sprinkle of Cyprus flake salt and black pepper, fresh basil and a light dusting of lemon zest bring the whole thing together nicely.
Pickled Raw Beet Carpaccio with Raw Nut Ricotta
Quick Pickled Beets:
Raw Nut Ricotta:
- Cover nuts with cold water and soak for anywhere from 2 hours to 24 hours.
- Use a mandolin to slice beets into consistent paper-thin rounds. If you don't have a mandolin you can use a sharp cooks knife and slice them as thin as you can. A mandolin is a good tool to have for slicing anything thinly and you can make zucchini noodles with it too.
- In a saucepan add water first then vinegar ("do what you oughta, add vinegar to wata"), salt, herbs and spices and bring to a boil, simmer covered for 5 minutes.
- Place beets into a bowl and pour brine over beets through a sieve. Cover bowl and let sit for 1/2 hour.
- Strain off water from soaked nuts-you should have about 1 1/2 cups of nuts now.
- Remove beets from brine and arrange in an overlapping pattern on a platter. Top with dollops of the nut ricotta and fresh basil leaves. Drizzle with olive oil and balsamic and sprinkle salt, pepper and lemon zest all over the dish.