Golden Beet Carpaccio With Gorgonzola And Chile Oil Recipes
GOLDEN BEET CARPACCIO SALAD
Provided by Marcela Valladolid
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Wrap the beet tightly in foil. Roast the beet directly on the oven rack for 40 minutes, or until just tender when pierced with a knife. Unwrap, cool to room temperature, and then refrigerate until completely chilled. (The beet can be made 1 day ahead. Wrap in plastic and refrigerate.)
- For the chile oil: In a small saucepan, combine the oil and minced chile, and set over medium-high heat. As soon as the chile begins to sizzle and turns orange in color, turn off the heat. Transfer the chile oil to a small bowl and cool completely. (The chile oil can be made 1 day ahead. Keep covered at room temperature.)
- Carefully peel the beet. Using a mandolin, set at 1/8-inch thickness, or a very sharp knife, cut the beet into paper-thin rounds. Arrange the beet slices overlapping on a large platter. Sprinkle the vinegar all over. Drizzle some of the chile oil (with the minced chile) all over the beets. Season the beet slices generously with salt and pepper. Sprinkle all over with the Gorgonzola cheese. Garnish with the arugula and serve.
GOLDEN BEET CARPACCIO WITH GORGONZOLA AND CHILE OIL
This is one of those recipes where success relies on the freshness of the ingredients. Use the best-quality Gorgonzola you can find, be it a mild domestic version or the more pungent Italian variety. Either one will pair nicely with the chile oil, which enlivens this classic recipe. This makes for a beautiful presentation on a platter, but you can easily divide the beet slices among individual plates and serve it that way.
Yield serves 4 to 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F.
- Wrap the beet tightly in foil. Place the beet directly on the oven rack and roast it for 40 minutes, or until just tender when pierced with a knife. Unwrap it, let it cool to room temperature, and then refrigerate it until completely chilled. (The beet can be roasted 1 day ahead. Wrap it in plastic wrap and refrigerate.)
- Combine the olive oil and the minced chile in a small saucepan set over medium-high heat. As soon as the chile begins to sizzle and turns orange, remove the pan from the heat. Transfer the chile oil to a small bowl and let it cool completely. (The chile oil can be made 1 day ahead. Keep covered at room temperature.)
- Carefully peel the beet. Using a mandoline set at 1/8-inch thickness, or a very sharp knife, cut the beet into paper-thin rounds. Arrange the beet slices, overlapping, on a large platter. Sprinkle the vinegar all over. Drizzle some of the chile oil (including the minced chile) all over the beets. Season the beet slices generously with salt and pepper. Sprinkle the Gorgonzola over the beets, and serve.
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