This beet carpaccio was on the menu at Flora Farms, and I’ve made it 100 times since visiting the organic farm in Cabo! It’s become a staple in my kitchen for several reasons. Firstly, it’s a refreshing dish that bursts with vibrant colors and flavors. Secondly, it’s incredibly easy to make, making it accessible to home cooks of all skill levels. Lastly, it serves as a beautiful centerpiece for any dining table, adding a touch of elegance to any meal.
One of the things I love most about this Beet Carpaccio is its versatility. While I first enjoyed it at Flora Farms, I’ve since experimented with different pairings. One of my favorite combinations is serving it as a side dish with poached salmon or a delicate white fish garnished with dill. The earthy sweetness of the beets pairs wonderfully with the freshness of the fish and the herbaceous notes of dill. Creating a well-balanced and visually stunning plate.
To achieve the thin, delicate beet slices that make this dish so special, I recommend using a mandolin slicer, preferably set to its lower setting. However, if you don’t have a mandolin, you can carefully slice the beets by hand with a sharp knife. The thinness of the beets not only enhances the dish’s presentation but also allows the flavors to meld together perfectly.
Aside from its exquisite taste and presentation, this Beet Carpaccio is also a nutritional powerhouse. Beets are rich in vitamin A, providing essential support for healthy vision, skin, and immune function. They’re also a good source of fiber, which aids in digestion and helps maintain a feeling of fullness.
Whether you’re looking for a show-stopping appetizer, a side dish to complement your seafood entree. A way to incorporate more nutrients into your diet, Beet Carpaccio from Flora Farm is a delightful choice. It’s a dish that has captured my heart and palate. Reminding me of the rustic charm and organic goodness that Flora Farms represents.
- 4 oz Whole Beets Preserved or brined
- 2 tbs olive oil
- 1/2 tsp salt
- 1 oz balsamic vinegar
- 1 lemon zest
- 2 oz ricotta cheese
- 1 oz mint
- 1 oz microgreens
- Thinly and evenly slice the beets; use of mandolin is helpful
- Place in a circular arrangement on a fun platter
- Drizzle olive oil and vinegar all over and season
- Grate lemon zest all over
- Optional is adding a dollop of ricotta in the middle