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Amazing Prestige Beetroot Salads

Italian Beetroot Carpaccio Salad

Carpaccio originates from Italian cuisine, specifically Venice, and was traditionally made with very thin slices of raw meat or fish. Modern versions include vegetarian options like Beetroot Carpaccio, served as a light and refreshing appetizer a delicious Salad for Hot Summer Days
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Prep Time 10 minutes
Cook Time 1 hour
Chilling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 6
Course: Salad
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

đź’ 1-Italian Carpaccio Salad
  • 500 g Beetroot (boiled or roasted, uniform size)
  • 1/2 cup Pomegranate seeds
  • 150 g Soft goat cheese (or 1 large Burrata ball or Mozzarella di Bufala )
  • 50 g Pecans or Walnuts (lightly toasted)
  • 3 Sprigs Fresh thyme leaves
Dressing
  • 3 tbsp Extra virgin olive oil
  • 1/2 lemon Fresh lemon juice
  • 1 tsp Balsamic vinegar (optional, to enhance color)
  • 2 Sprig Sprig of fresh green thyme
  • 1 Pinch Freshly ground black pepper
đź’ 2-Beetroot and Feta Verrines with Walnuts
  • 2 Pieces  Boiled beetroot, diced into squares
  • 100 g  Feta cheese
  • 100 g Walnuts (roasted or raw)
  • A few Microgreens or sprouts for garnish
Dressing
  • 2 tbsp  Extra virgin olive oil
  • 1/2 tsp  Salt
  • 1/2 tsp  Black pepper
  • 1/2 Piece Lemon (freshly squeezed juice)
  • 2 tbsp   High-quality honey

Equipment

  • 1 Mandoline slicer (or a very sharp chef's knife)
  • 1 Large circular serving platter
  • 1 Small jar or bowl (for whisking the dressing)
  • 1 Measuring cups and spoons

Method
 

đź’ 1-Italian Carpaccio Salad
  1. Slicing: Using a mandolin or a very sharp knife,slice the cooked beetroot into paper-thin circular rounds.
    Prestige Beetroot Salads
  2. Plating: Arrange the beetroot slices on a large serving platter in a circular, overlapping pattern.
  3. Adding Cheese: Alternately place slices of goat cheese between the beetroot rounds, or place the whole Burrata ball in the center if using.
    Prestige Beetroot Salads
  4. Topping: Scatter the pomegranate seeds, crushed pecans, and fresh thyme leaves over the dish in a style that is both "random and organized.
  5. Preparing the Dressing: In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, salt, and black pepper until well balanced between acidity and sweetness.
  6. Final Step: Pour the dressing over the ingredients just before serving to maintain the crunchiness of the nuts and the freshness of the cheese
đź’ 2-Beetroot and Feta Verrines with Walnuts
  1. Prepare the Dressing: Mix the dressing ingredients (honey, olive oil, salt, pepper, and lemon juice) in a bowl.
  2. Layering the Beetroot: Place the marinated beetroot squares at the bottom of the serving glasses first.
  3. Adding the Cheese: Place the Feta cheese (either marinated in olive oil and herbs or plain Feta squares) directly on top of the beetroot.
  4. Press them gently to fit the glasses.
  5. The Crunch: Add a layer of crushed walnuts over the cheese
  6. Garnish: Decorate with sprouts to add an elegant and modern look to the recipe.
    Prestige Beetroot Salads
  7. A Refreshing Summer Salad

Notes

  • "Microgreens" or "baby greens" are tiny leaves that add an aesthetic touch and high nutritional value.
  • Radish or broccoli sprouts are excellent alternatives for adding a finish that is both "random and organized."
  • You can use either firm Buffalo Mozzarella or creamy Burrata; the choice is yours.
  • Add the dressing just before serving
  • Amazing Moroccan Served Elegantly Beetroot Salads
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