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

• 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

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).

• 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.

Kale, Radish & Carrot Sauté

Kale, Radish & Carrot Sauté - Candy Coated Culinista

Kale, Radish & Carrot Sauté – Candy Coated Culinista

Kale was left over from another recipe and I made a quick and tasty sauté.

Yield/Serving: 2 – 3
Prep Time: 5 min.
Difficulty level is: Easy

• 2 tbsp extra virgin olive oil
• 2 handfuls of kale, chopped
• 5 radish, sliced thinly
• 3 medium sized carrots, cut into match sticks
• 2 tbsp worcestershire sauce
• 1 tsp sea salt
• 1 tsp agave nectar

1. Over medium-high heat, using a cast iron skillet pour in the extra virgin olive oil.
2. Add in the kale, radish and carrots.
3. Let the vegetable sauté for a few minutes and then add the worcestershire sauce, sea salt and agave nectar.
4. Continue to cook until vegetables are tender, but not soft.

Please Enjoy

My thoughts
I always find kale a little chewy, but still this was delicious, and I got to use some vegetables I usually don’t cook with.

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