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.
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
- 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
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.
Whisk oil, 2 tablespoons vinegar, salt and pepper in a medium bowl. Add the beets and toss to coat.
Mix sour cream, caraway seeds and the remaining 2 tablespoons vinegar in a small bowl.
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.
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.