Carpaccio Di Barbabietole (gf) Recipe
Esoterra farms badger flame beets, grapefruit, pistachio, frisee, black cardamom crema
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Beets
Wash the Badger Flame beets thoroughly to remove any dirt. Place them in a pot of salted water and bring to a boil. Cook the beets for about 45 minutes or until they are tender when pierced with a fork. Once cooked, remove them from the water and let them cool. Once cooled, peel the beets and slice them thinly using a sharp knife or a mandoline.
- 2
Prepare the Grapefruit
Using a sharp knife, cut the top and bottom off the grapefruit to create a flat surface. Stand the grapefruit upright and carefully slice off the peel and the white pith, following the curve of the fruit. Once peeled, segment the grapefruit by cutting between the membranes to release the segments. Set aside.
- 3
Prepare the Pistachios
If not already shelled, remove the shells from the pistachios. Roughly chop the pistachios and set aside.
- 4
Make the Black Cardamom Crema
In a small bowl, mix crushed black cardamom with olive oil and lemon juice. Whisk until well combined. Season with salt and pepper to taste.
- 5
Assemble the Carpaccio
On a large serving plate, arrange the sliced beets in an overlapping pattern. Scatter the grapefruit segments over the beets, followed by the chopped pistachios. Add the frisée lettuce in the center or around the sides for color.
- 6
Drizzle the Dressing
Drizzle the black cardamom crema over the assembled carpaccio. Finish with a sprinkle of salt and pepper to enhance the flavors.
- 7
Serve
Serve the carpaccio immediately as an appetizer or light main dish, enjoying the vibrant colors and flavors.