Beetroot Carpaccio with Queso De Cabra, Pork Belly, Cucumber and Basil
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 tuber / n beetroot, oblong (e.g. crapaudine)
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 2 tablespoon balsamic vinegar
- 1 tablespoon soy sauce
- 2 tablespoon olive oil
- 1 pinch (s) pepper, freshly ground
- 1 shallot (s)
- 2 slices pork belly, smoked
- 100 g cheese, Queso de Cabra (Spanish oat cheese)
- 2 tablespoon cucumber (s), diced
- 1 sprig basil
Print Recipe
Pin Recipe Instructions
- Simmer the beetroot for 30 minutes in salt and caraway water on three-quarters of the heat. Let cool a little and peel. The Crapaudine variety has the advantage that the beetroot can now be cut from a single elongated tuber into even 2 milli thin slices. Place the slices nicely as a carpaccio on a large flat plate.
- Cut the bacon slices into fine strips and fry them in a pan until crispy. Cut a few small cubes from a lettuce or stewed cucumber for the topping. Finely dice the shallot.
- Mix balsamic vinegar, soy sauce and olive oil into a dressing and season with freshly ground pepper. Spread half of the dressing on the bed of beetroot. Mix the other half in a small bowl with the cucumber cubes and fresh, finely plucked basil.
- Spread small flakes of goat cheese, shallot cubes and the bacon on the carpaccio. Arrange the cucumber and basil salad in the middle.
- Serve with a crispy baguette.
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