Beetroot and Apple Carpaccio with Pomegranate
by meike peters
A quick carpaccio in bright red with cooked beetroot, apple and pomegranate to welcome a special guest! My mother will be at my home (and in my kitchen) over the next few days. I’m sure we’ll be out a lot but I really hope we’ll find some time to cook together which I enjoy a lot!
I’m a big fan of vegetarian carpaccio. It allows you to combine different flavours in a very pure, quick to make and beautiful way. All you have to do is slice a vegetable or fruit very thinly, arrange it and top with a simple dressing. My red carpaccio is based on the strong, earthy-sweet taste of cooked beetroot which combines perfectly with the sweetness of the apple and pomegranate. I cooked the roots in a bigger batch – as I do every week – in salty water with two bay leaves for 50 minutes (depending on their size they might need shorter but mine were big). For my carpaccio for 2 I need 1 root cut thinly with a slicer, 1 sweet apple prepared in the same way and the seeds of 1/3 of a pomegranate. I drizzle my current favourite lunchtime dressing on top, 3 tablespoons of olive oil mixed with 2 tablespoons of white Balasamico and season it with salt and pepper. It’s a great lunch, as pretty as it is tasty!
[…] As soon as the white meat is peeled out of the shell I keep it in a bowl of water as it dries out really quickly. It’s quite a nice snack to nibble on but for today’s lunch I had different plans, I had a beetroot carpaccio in mind, sprinkled with crunchy coconut slices and fresh coriander. I used the coconut’s water for the dressing and whisked it with olive oil, orange juice and some of Arnold’s Maltese Orange Blossom honey (I still have a little bit left and treat it like a treasure!). The earthy beetroot can take the combination with strong flavours and this one is quite exotic, if you’re up for something more simple, try the combination with apples and pomegranate! […]
[…] but I also like its earthy taste combined with apples. A while ago, I used this combination for a vegetarian carpaccio with pomegranate seeds sprinkled on top, it made a delicous […]
[…] but I also like its earthy taste combined with apples. A while ago, I used this combination for a vegetarian carpaccio with pomegranate seeds sprinkled on top, it made a delicous […]
Hi Meike, I love beets! I made a simple salad with beets, pomegranate and blue cheese crumbles recently. The combo of the beets and pomegranate is wonderful! I cook my beets the same way as you do. I also tried microwaving a smaller size beet, and it worked fine. Beets are under-appreciated here in the US but were a staple in Russia where I grew up. If you like, please check out my recipe for a winter beet salad “Vinegret” http://milasmilieu.com/2014/01/14/winter-beet-salad-vinegret/
I have been enjoying following your blog. Your photos are fantastic, and the recipes are uncomplicated, fresh, yet so gourmet:)
-Mila
Thank you Mila, your blog looks great too and your winter beet salad sounds delicious! I like your blue cheese idea, I will try it.
I always cook the roots in water, I don’t use a microwave, I love their sweetness when they are cooked. In winter, I always have a few cooked ones in my fridge.
Have a nice day,
Meike xx