Beetroot carpaccio with oven-dried grapes
For this dish you can use beets of different colors for a nice visual effect. But this is not necessary per se. “Normal” purple beetroots also look very cheerful. You can make a very large plate of this beetroot carpaccio to share, or you can make small individual plates.
- 3 small beets
- A bunch of blue seedless grapes
- 25 g pistachios
- 1 tsp hemp seed
- 2 tbsp raspberry vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
- A few sprigs of fresh basil
Prepare the grapes first. Wash and dry them well with a paper towel. Put them in an oven dish and put in a preheated oven (160 degrees Celsius). The grapes are ready after about 90 minutes. The exact time depends on the size of the grapes and the oven. So, check them after about 45 minutes.
Next prepare the beets. Rinse them well and place them in a baking dish. Add water to fill the baking dish up to about a centimetre. Wrap the dish in aluminium foil. Roast the beets at 200 degrees Celsius until they are soft. This takes anywhere from 30 minutes to an hour, depending on their size. You can also steam the beets instead of roasting them. And if the beets have just been harvested (in the summer), they are also delicious raw.
When the beets have cooled sufficiently, remove the skin. Cut the beets into very thin rings. Use either a mandolin or a long, sharp knife.
Divide the beetroot circles between the two serving plates. Add the raspberry vinegar, oil, salt and pepper. Let the beets marinate for at least an hour. You can let them marinate for up to 8 hours.
Finely chop the pistachios.
Right before serving, decorate the beetroot carpaccio with the chopped pistachios and grapes, sprinkle the hemp seeds over it and place a few basil leaves here and there. Add a few drops of olive oil for a nice shine and serve.