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Prep time
30 minutes
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Cook time
2 hours
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Serves
4
Author Notes
This elegant and visually stunning dish from chefs Justine Viano and Stephan Paroche at Castigno Table, Beetroot Carpaccio with Capers and Fresh Cheese, is a celebration of vibrant colors and bold flavors. The combination of tender, salt-baked beetroot and tangy fresh cheese with capers creates a harmonious blend that is both refreshing and satisfying. Perfect for an appetizer or a light starter, this recipe is sure to impress your guests with its beautiful presentation and delightful taste. —damianotrulli
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Ingredients
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2 large beetroots
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200 g coarse salt
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100 g fresh cheese (preferably goat cheese)
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50 g capers in salt
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20 g chives
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Salt, Pepper
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Fruity olive oil
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1 lime
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2 shallots, finely chopped
Directions
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Beetroot Cooking:
Preheat the oven to 284°F (140°C).
Place the coarse salt in an oven-safe dish.
Place the whole beetroots with their skins on top of the salt.
Bake for 2 hours.
Remove the beetroots from the oven and peel them.
Thinly slice the beetroots and refrigerate.
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Cheese Preparation:
Roughly chop the capers.
Add the capers to the fresh cheese.
Season with salt and pepper.
Add the finely chopped shallots.
Incorporate the olive oil.
Grate some lime zest into the mixture.
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Plating:
In a large serving dish, place small domes of the prepared cheese mixture.
Arrange the thinly sliced beetroots on top of the cheese domes.
Drizzle with a bit of olive oil.
Sprinkle with fleur de sel, finely chopped chives, and a twist of freshly ground pepper.
Serve immediately as an appetizer or starter.
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