Heritage Beetroot Carpaccio Recipe

Roast and cool beets

Preheat oven to 200°C (400°F). Trim beetroot tops and scrub clean. Wrap each beetroot in foil with 2 teaspoons of olive oil and a pinch of salt. Place on a baking sheet and roast for 45–60 minutes until a skewer slides in easily. Let cool to room temperature, then peel (use a paper towel to rub skins off) and refrigerate until firm, at least 1 hour or up to overnight.

Slice carpaccio

Using a very sharp knife or a mandoline set to thin, slice the chilled beets into 1–2 mm rounds. Arrange slices in overlapping single layers on chilled plates.

In a small bowl, whisk 1 tablespoon olive oil with the white wine vinegar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Drizzle lightly over arranged beet slices just before serving.

Preheat a medium skillet over medium-high heat. Slice king oyster mushrooms lengthwise into 5 mm thick planks or medallions. Pat dry with paper towel.

Add 1 tablespoon olive oil and 1 tablespoon butter to the hot skillet. When the butter foams, add crushed garlic and seared mushroom slices in a single layer. Cook undisturbed for 3–4 minutes until a deep golden crust forms, then flip and cook 2–3 minutes more.

Lower heat to medium, sprinkle with 1 teaspoon thyme leaves, 1/2 teaspoon salt and 1/4 teaspoon pepper. Baste mushrooms with pan fat for 30–60 seconds, then transfer to a plate to keep warm.

Thinly slice the yellow onion into very fine rings. Toss the slices with 2 tablespoons flour and shake off excess.

Heat 1/2 cup neutral oil in a small skillet or shallow pan to 170–180°C (340–355°F). Fry the floured onion in batches in a single layer, stirring gently, for 1–2 minutes until crisp and golden. Remove with a slotted spoon to paper towel; immediately season with 1/2 teaspoon fine sea salt. Keep crisp at room temperature.

Warm a small frying pan over medium heat. Add 2 tablespoons olive oil and 1 cup crumbed day-old bread. Toast, stirring frequently, until breadcrumbs are golden and crunchy, about 4–6 minutes.

Stir in 1 teaspoon chopped fresh thyme leaves, 1/2 teaspoon lemon zest, 1/4 teaspoon salt and a pinch of black pepper for the last 30 seconds. Remove from heat and transfer to a bowl to stay crisp.

Arrange beet carpaccio on serving plates. Place 3–4 roasted king oyster mushroom slices per plate across the center of the beet rounds.

Scatter a tablespoon of thyme pangrattato over each plate, followed by a small handful (about 1 tablespoon) of crispy onion. Dot with small quenelles or spoonfuls (about 1 tablespoon) of goat cheese or labneh if using.

Drizzle 1 teaspoon extra-virgin olive oil and 1 teaspoon aged balsamic reduction lightly across each plate. Garnish with micro herbs or baby arugula. Adjust seasoning with a small pinch of flaky sea salt and freshly ground black pepper to taste.

Serve immediately so the crispy elements remain crunchy. Estimated plating time per plate: 2–3 minutes.