Beef and Yellow Beet Carpaccio
Beef and Yellow Beet Carpaccio
Ingredients
- 2 medium yellow beets, unpeeled (see note)
- 1 small, very fresh top sirloin beef roast, about ½ lb (225 g)
- 2 tbsp (30 ml) mayonnaise
- 1 tsp (5 ml) water
- 1 tsp (5 ml) Dijon mustard
- Olive oil, for serving
- Fleur de sel
- 1 green apple, unpeeled, cored, julienned and tossed with lemon juice
- 1 green onion, thinly sliced
- Slices of baguette bread, toasted
Instructions
- Place the beets in a pot. Cover with cold water. Season with salt. Bring to a boil and cook until the beets are tender, about 1 hour. Add more water as needed to ensure the beets stay covered as they cook. Drain. Peel the beets under cold water. Refrigerate for 2 hours.
- Cover the beef roast in plastic wrap and freeze until partially frozen, about 2 hours. Place four large plates in the refrigerator.
- In a small bowl, whisk together the mayonnaise, water and mustard. Cover and refrigerate.
- On a work surface, thinly slice the cooled beets. Set aside.
- Using a very sharp knife, cut the meat into very thin slices.
- Line the chilled plates with alternating slices of beef and beets. Drizzle with olive oil. Sprinkle with fleur de sel and season with pepper. Drizzle with the mayonnaise mixture. Top with the apple and green onion. Serve with slices of toasted baguette.
Beef and Yellow Beet Carpaccio