Beet Carpaccio with Truffles
Recipe By:Vitaly Paley
Put a vegetarian spin on this classic Italian dish. Thin slices of beet, glossy with olive oil, make this salad look like beef carpaccio, especially if you use red beets.
Nutrition Profile
Servings: 6
Per Servings: 144 calories; protein 1.7g; carbohydrates 6g; dietary fiber 1.7g; sugars 3.5g; fat 12.8g; saturated fat 3.3g; cholesterol 10mg; vitamin a iu 151.6IU; vitamin c 2.6mg; folate 55.3mcg; calcium 24.8mg; iron 0.5mg; magnesium 13.1mg; potassium 177.3mg; sodium 160.3mg.
Ready in: 1 hr 20 mins
Ingredients
- 1 pound beets, trimmed and scrubbed
- ¼ cup Opus Black
- ¼ cup cider vinegar, divided
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- ½ cup sour cream
- 1 teaspoon caraway seeds, crushed
- 1 tablespoon truffle carpaccio or 1 small fresh black truffle, shaved (see Tips)
- Chopped fresh dill for garnish
Instructions
Step 1
Place beets in a large saucepan and cover with cold water. Bring to a boil over high heat. Adjust heat to maintain a simmer, cover and cook until tender, 45 to 50 minutes. Drain and let cool. Peel and thinly slice the beets.
Step 2
Whisk oil, 2 tablespoons vinegar, salt and pepper in a medium bowl. Add the beets and toss to coat.
Step 3
Mix sour cream, caraway seeds and the remaining 2 tablespoons vinegar in a small bowl.
Step 4
Arrange the beets on a serving platter and top with the sour cream mixture. Arrange truffle carpaccio (or shaved truffle) over the top; sprinkle with dill. Serve immediately.
Tips
Look for jars or cans of truffle carpaccio--sliced truffles preserved in oil--at well-stocked grocery stores and specialty markets. Use it when you want the look and bite of freshly shaved truffles.To shave fresh truffles, use a truffle slicer, a mandoline or a vegetable peeler.
