Name: Beet Carpaccio with Grapes and Walnuts
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 appetizers
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

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

Preparation

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.

Note from Ricardo

Red walnuts are only available in some grocery stores. These walnuts with a reddish skin are slightly sweeter, but are not so different from regular walnuts, thus interchangeable.

Beet Carpaccio with Grapes and Walnuts

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note