Christmas Dinner-Starter: Beet Carpaccio

Beet Carpaccio – Candy Coated Culinista

A vegetarian carpaccio what a unique idea.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Slightly altered from: Jamie Oliver’s Christmas Cookbook

Ingredients
• 4 large beets, peeled
• 2 tbsp raspberry balsamic vinegar
• Extra virgin olive oil
• Pinch of sea salt
• 1 lemon
• 2 tsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp plain-yoghurt
• 1 handful dill, ends trimmed

Assembly
1. Wash and peel beets and then using a mandolin finely slice the beets and place in a large bowl.
2. Drizzle with balsamic vinegar, one tablespoon of extra virgin olive oil, a good pinch of sea salt and then squeeze half of a lemon.
3. Toss together and ensure each beet is well coated as this will tenderize the beets.
4. Using a small bowl, whisk mustard, Worcestershire sauce, yoghurt and the remaining lemon juice and ¼ cup extra virgin olive oil and set aside.
5. Arrange beets over a large serving platter and sprinkle dill over top.
6. Drizzle the dressing and serving extra dressing on the side.
7. Dollop some yoghurt on a serve (if desired).

Tips
• Use gloves if you don’t want beets stained hands. I didn’t use gloves; but I didn’t mind.
• The recipe called for arugula I used dill instead due to availability.
• Serve with warm crusty bread, goat’s cheese.
• Use heirloom beets eg white, golden, Chioggia (candy cane)beets and swap out the balsamic vinegar for a herb vinegar so the beets won’t get discoloured.

Please Enjoy

My thoughts
The smell of this starter was irresistible; the fresh dill filled the air with the tangy mustard yoghurt dressing. This is a great way to start a Christmas dinner. I would have this salad any time of year. I don’t have beets all the time; but when I do I remember how much I love these things especially raw.

Advertisements

Christmas Dinner- Salad: Spinach & Bacon Salad

Christmas Dinner: Spinach & Bacon Salad – Candy Coated Culinista

A simple salad course to keep the Christmas dinner festivities running smoothly.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

From: Jamie Oliver’s Christmas Cookbook

Ingredients
• 6 thick cut slices of bacon
• Olive oil
• 2 heaping tablespoons pine nuts
• 12 x ½ ” thick slices of French baguette
• 6 medium pickled onions, and 2 tbsp liquor from the jar
• 2 tsp Dijon mustard
• Quality extra virgin olive oil
• 4 large handfuls of baby spinach
• 1 handful of seasonal salad leaves

Assembly
1. Slice bacon into lardons and put into a large frying pan over medium-high heat and fry.
2. Add pine nuts for a minute and scoop out with a slotted spoon leaving the bacon fat behind.
3. Toast the bread in the bacon fat until golden on both sides.
4. Finely slice pickled onions.
5. Using a large bowl mix the pickled onion liquor with the Dijon mustard, ¼ cup olive oil and a pinch of black pepper.
6. Wash and dry the spinach and add to bowl.
7. Add bacon, pine nuts and pickled onions and then toss.
8. Place the croutons (sliced baguette) in and serve.

Tips
• Add crumbled blue cheese or feta or matchstick apples or pears would work well.

Please Enjoy

My thoughts
Such a tasty simple salad and with preparing a full Christmas dinner this salad packs a punch without that much effort.

%d bloggers like this: