Beetroot carpaccio, gorgonzola & gin-macerated white peach

Beetroot carpaccio, gorgonzola & gin-macerated white peach

Beet carpaccio recipe

Don’t be fooled by the leafless baby beet poking out of the ground. That was just me pretending to have a vegetable garden several weeks before I built one in my back yard, so keep an eye for some homegrown beets!

This is a salad I’ve thrown together using some of my favourite ingredients. There’s really nothing to it, should you chose to give this simple recipe a go. If you’re feeling fancy, go ahead and mandolin the cooked beets before arranging on a platter. Can’t be bothered? Then wedge them up. Just make sure you get at least two varieties of beets, purely for the variety of colour. And try to get bunches with leaves still attached. That way they can be used as well. Why throw the leaves in the bin when you can eat them?

Fruit in salads almost always works, and here I’ve macerated a white peach with a little gin. The flavours go really nicely with the gorgonzola I’ve crumbled over the salad. And the fresh peas add pops of their own kind of sweetness. I’ve gone even further with the gin and used it in a tangy vinaigrette. Believe me, it works!

Peas in a pod

Beet carpaccio recipe

Beet carpaccio

 

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Beetroot carpaccio, gorgonzola & gin-macerated white peach
This beautifully elegant beetroot carpaccio salad has a boozy twist.
Beet carpaccio
Course Salads
Servings
servings
Ingredients
Course Salads
Servings
servings
Ingredients
Beet carpaccio
Instructions
  1. Place the chopped peaches into a bowl. Add the 3 teaspoons of gin and mix well. Set aside.
  2. Peel the cooked beets and slice very thinly using a mandolin or very sharp knife. Set aside.
  3. Combine the 2 tsp gin, olive oil, vinegar, mustard and salt in a small jar. Screw on the lid and shake well to emulsify. Alternatively place all the ingredients into a small bowl and whisk to combine. Set aside.
  4. To assemble the salad, lay the sliced beets over a large platter or individual plates. Drop small spoonfuls of the macerated peach randomly over the beets. Crumble or thinly slice the gorgonzola and scatter it over, then do the same with the peas and pine nuts.
  5. Dribble the vinaigrette over the salad, garnish with the beetroot leaves and serve immediately.
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