Beet Carpaccio with Grapes and Walnuts
Beet Carpaccio with Grapes and Walnuts
Ingredients
- 2 red beets, unpeeled
- 60 ml (¼ cup) chopped arugula
- 15 ml (1 tbsp) chopped fresh chives
- 10 ml (2 tsp) chopped fresh dill
- 250 ml (1 cup) seedless red grapes, halved
- Lemon juice, to taste
- Olive oil, to taste
- 60 ml (¼ cup) red walnuts (or not), toasted and crushed
- Salt and pepper
Instructions
- Place the beets in a saucepan and cover with cold water. Bring to a boil and simmer gently for about 1 hour or until the beets are tender. Drain and place in cold water until completely cooled. Peel and thinly slice with a mandolin. Set aside.
- In a bowl, combine the arugula, chives and dill. Set aside.
- Line 4 plates with the sliced beets. Garnish with the grapes. Drizzle with the lemon juice and olive oil. Top with the herb mixture and the nuts. Season with salt and pepper.
Beet Carpaccio with Grapes and Walnuts