Beets and turnips are served like charcuterie alongside tasty prosciutto in this gorgeous appetizer platter.
Ингредиенты
- 2 chioggia beets (two-toned), unpeeled
- 1 white turnip (see note), peeled
- 1 tbsp (15 ml) olive oil
- ½ tsp sweet paprika
- ½ tsp fennel seeds, ground
- 2 tbsp (30 ml) white balsamic vinegar
- ½ tsp black peppercorns, cracked
- 6 oz (170 g) prosciutto, thinly sliced
- 2 tbsp chervil, finely chopped
- 1 tbsp chives, finely chopped
- Fleur de sel, to taste
- Micro greens of your choice, for serving
Инструкция
- Place a steamer basket at the bottom of a pot. Add just enough water to come up to the bottom of the basket. Cover the pot and bring to a boil. Place the beats in the basket and cover the pot. Steam over medium-high heat for 20 minutes. The beets will still be firm. Place the beets on a plate and let cool for 10 minutes.
- Meanwhile, finely slice the turnip on a mandoline. Place the turnip slices on a plate and drizzle with the oil. In a small bowl, combine the paprika and ground fennel. Season lightly with salt. Season the turnips with the spice mixture. Set aside.
- Peel the beets and finely slice on a mandoline. Place the beet slices on a plate and drizzle with the vinegar. Season with the pepper and fleur de sel.
- On a serving board, alternate slices of prosciutto and vegetables folding them up into flower shapes as you go. Garnish with the herbs and micro greens.
