Beet carpaccio with deep fried capers & arugula #144

Thinly sliced with a vinaigrette, some salt and something salty is a great way to serve beets, only downside is washing away red stains from all over the kitchen once you´re done. If you can get your hands on some plastic gloves when preparing this dish then make sure you use them. 

Beet carpaccio with deep fried capers & arugula

pickled capers
balsamic vinegar
olive oil
salt, pepper
lemon juice

Peel and rinse the beets to make sure there is no soil left (cause´that stuff can make you really sick). Slice the beets at thin as you can using a knife, mandolin or a potato peeler. Arrange the beets on the plates you are serving on and add some lemon juice, salt, pepper and a little bit of olive oil.

Finely chop the arugula and combine with balsamic vinegar, olive oil, salt and pepper. Set aside. Remove the capers from their liquid and pad them dry with some paper. Deep fry the capers for about a minute, they are done once the flower opens up. Some might not open up so don´t wait too long, a minute should be enough. Also keep a safe distance from the fryer since there is always some water left in them so they might splash a little bit of oil if you´re unlucky.

Add the capers to the beets and drizzle the vinaigrette on top, serve.

No comments:

Post a Comment