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BEETROOT CARPACCIO RECIPE

by Steenberg Executive Chef Kerry Kilpin

Serves 4

2 large beetroots boiled and thinly sliced

200g blanched and peeled edamame beans

200g washed wild rocket

100g toasted cracked hazelnuts

100g Parmesan shavings

50g beetroot chips

Balsamic Syrup

100g sugar

50g balsamic vinegar

Melt on a low heat, once sugar has dissolved bring to the boil.  Turn off and do not reduce.

Hazelnut Vinaigrette

10g English mustard

10g sweet Indonesian soy sauce

40ml red wine vinegar

25ml hazelnut oil

100ml sunflower oil

Salt

Combine the mustard, sweet soy and vinegar together. Gradually whisk in the oils.  Season to taste.

Dress all the sliced beetroot with hazelnut dressing.

Lay the beetroot slices over the base of a large plate. Season with salt and pepper.

Top with wild rocket dressed in a little hazelnut dressing.

Scatter the nuts, edamame beans, beetroot chips and Parmesan shavings over the salad.

Drizzle with balsamic syrup.

Serve with a glass of Steenberg Nebbiolo.