Roasted beet carpaccio with honey dressing. Beetroot carpaccio. Vegetarian beetroot carpaccio recipe

Beet carpaccio with chevrou cheese

Beetroot 1 kg

Arugula 15 g

Corn salad 10 g

Beet leaves 20 g

Soy sprouts 30 g

Balsamic cream sauce 50 ml

Pine nuts 50 g

Chavrou cheese 200 g

Green basil 20 g

Olive oil 40 ml

For the sauce

Liquid honey 150 g

Olive oil 100 ml

Balsamic vinegar 70 ml

Sea salt 50 g

Cooking time – 1.5 hours

Calorie content – 87 kcal

1 Prepare the sauce. Pour honey into a saucepan, then olive oil and balsamic vinegar, add sea salt, stir until smooth.

2 Boil the beets until half cooked (about 25 minutes), pierce them with a skewer in many places. Place in foil and pour plenty of sauce over it. Place in the oven for about 1 hour at 180°C. Peel the finished beets, cut into thin slices on a slicer and place on plates.

3 Rinse the arugula, root and beet leaves and dry. Scald the soybean sprouts with boiling water, cool in cold water, and drain. Place lettuce leaves and soy sprouts on top of the beets, pour generously with balsamic sauce, and sprinkle with pine nuts.

4 Using two teaspoons, form the cheese into small quenelles and place on plates. Decorate with basil leaves, pour olive oil and generously pepper.

From the book Studies on Nutrition author Mogilny N P

Sandwich with processed cheese and beet leaves 2 slices of rye bread, 50 g of processed cheese, 3 beet leaves, ground pepper on the tip of a knife. Wash the beet leaves thoroughly and pass through a meat grinder with the processed cheese. Add ground black pepper to the resulting mass and that’s it.

From the book The most delicious encyclopedia of cooking author Kostina Daria

Beet salad with spinach and cheese 4 medium-sized beets with tops about 2.5 cm, ? teaspoons of salt, ? cups olive oil, 4 cups fresh spinach, 2? Art. spoons of red wine vinegar, ? cups walnuts, 1 teaspoon balsamic vinegar, ? glasses

From the book Salads from vegetables, fruits and other products author Zvonareva Agafya Tikhonovna

Beet salad with cheese and garlic Cut the boiled beets into strips, add finely chopped garlic and season with mayonnaise. Place the salad in a heap in a salad bowl and sprinkle with grated cheese. Ingredients: boiled beets - 3 pcs., cheese - 150 g, garlic - 3 cloves, mayonnaise - 0.75

From the book 1000 of the most delicious Lenten dishes author Kayanovich Lyudmila Leonidovna

Beetroot snack with processed cheese You will need: 300 g beets, 150 g processed cheese, ? cups peeled walnuts, garlic, green onions, salt, lean mayonnaise to taste Grate boiled beets and cheese. Add crushed nuts, pressed garlic,

From the book Bird. Original recipes from professionals author Collection of recipes

Chicken carpaccio with satsivi sauce 296 kcal 40 min Chicken thigh fillet – 700 g Gelatin – 10 g Salt, pepper For satsivi sauce Peeled walnuts – 200 g Onions – 150 g Garlic – 2 cloves Butter – 50 g Wheat flour – 30 g Coriander – 1 g Suneli – 1 g Black pepper

From the book Desserts. Original recipes from professionals author Team of authors

Pineapple carpaccio 102 kcal 15 min Pineapple – 1 piece Ginger root – 100 g Water – 500 ml Liquid honey – 150 g Arugula – 150 g Balsamic cream sauce – 150 g Vanilla ice cream – 400 g Basil (inflorescences) – 20 g Peel the pineapple and cut into thin slices. Ginger clear , chop finely,

From the book Vegetarian Cuisine author Ivlev Konstantin

Beet salad with feta cheese Peeled beets – 800 g Corn salad – 20 g Frisée salad – 20 g Arugula – 40 g Feta cheese – 250 g Pine nuts – 50 g Olive oil – 30 ml Balsamic cream sauce – 50 ml For marinade Honey – 200 g Balsamic vinegar – 50 ml Olive oil – 20 mlSea

From the book Cooking Mushrooms author Ivlev Konstantin

Champignon carpaccio with arugula Large champignons - 300 g Arugula - 70 g Pine nuts - 50 g Balsamic cream sauce - 150 g Thyme - 1-2 sprigs Olive oil - 100 ml Salt, pepper 15 min 78 kcal Peel the champignons, cut into thin slices. Arrange the mushrooms in the form

From the book Cooking with Cheese author Ivlev Konstantin

Pumpkin carpaccio with chavrou cheese Pumpkin – 2 kg Lettuce mix – 120 g Olive oil – 50 ml Champagne cheese – 400 g Pumpkin seeds – 50 g Pine nuts – 50 g Balsamic cream sauce – 50 ml Salt, pepper For the sauce Olive oil – 100 ml Soy sauce – 30 ml Honey liquid –

From the book Cold and Warm Salads. Meat, fish, vegetable, Korean, lean + 50 salad dressings author Gagarina Arina

Beet salad with goat cheese Beetroot – 350 g Mixed lettuce leaves – 50 g Pine nuts – 350 g Cherry tomatoes – 3 pcs Dijon mustard – 20 g Goat cheese (soft) – 250 g Balsamic cream sauce – 25 ml 1 hour 183 kcal 1 Boil the beets until ready and cool, peel and cut

From the book The best author's recipes author Ivlev Konstantin

Beetroot salad with cheese Beetroot – 2 pcs., cheese – 50 g, garlic – 4 cloves, lettuce leaves – 4 pcs., chopped nuts – 2 tbsp. l., olive oil – 4 tbsp. l., apple cider vinegar - 1 tbsp. l., Provençal herbs – ? tsp, sugar, salt and pepper to taste. Peel the beets, grate

From the book Summer Cooking author Ivlev Konstantin

Tuna carpaccio Tuna fillet 500 g Avocado 2 pcs Oranges 2 pcs Arugula 30 g Olive oil - 100 ml Lemons 2 pcs Salt, pepper Cooking time - 15 min Calories - 101 kcal Cut the tuna fillet into thin slices on a slicer, placing in one layer on serving plates,

From the book Autumn Cooking author Ivlev Konstantin

Young beet salad with goat cheese Young beets 900 g Beet leaves 150 g Dill 50 g Homemade butter 50 g Cheese Chavrou 150 g Pine nuts 50 g Salt, pepper Sea salt Cooking time - 1 hour 20 min Calories - 104 kcal Wrap young beets in foil along with sea salt

From the book The Christmas Table. The most delicious treats author Borisova Nina Efimovna

Pumpkin carpaccio with pecorino cheese and pumpkin seeds Pumpkin 1 kg Mixed salad leaves 150 g Pecorino cheese 150 g Goat cheese 150 g Fruit balsamic cream sauce 150 ml Pumpkin seeds (peeled) 50 g Olive oil 100 ml Watercress 10 g Salt, pepper For the sauce Balsamic vinegar 150

From the author's book

Beet salad with olives and goat cheese Beetroot 600 g Olive oil 100 ml Sea salt 10 g Beet leaf 150 g Sunflower oil (unrefined) 100 ml Olives (pitted) 50 g Pine nuts 10 g Chavrou cheese 200 g Pepper Cooking time - 1 hour Calories - 89 kcal 1

From the author's book

Tuna Carpaccio Carpaccio was “invented” in Italy in 1950 and named after the great early Renaissance painter Vittore Carpaccio, whose exhibition was held in Venice at the same time. It must be said that the master’s canvases and the color of the new dish had something in common.

Few of you know that, in fact, the predecessor of carpaccio (Italian - carpaccio), which appeared long before the dish with this name familiar to almost all of you, was carne crudo al'albese (Italian - carne cruda all'albese), which literally translated from Italian as “raw meat albez style.” Little is known about carne crudo al'albez - the exact date of its origin, as well as its creator, except that it was most likely born in the nineteenth century in the city of Alba, in the Langa - a hilly area stretching along the banks of the Tanaro River in southeastern part of Piedmont (later it spread throughout Piedmont). The authors of this dish were obviously Piedmontese peasants. Based on the fact that the inhabitants of Alba traditionally like to season the local carne crudo al'albese with white truffles (which is not surprising, since these places are a mecca for hunting such mushrooms), I would venture to assume that the authors of this dish were still “tartufao”, that is truffle hunters.))

I have already written a detailed and touching story about carpaccio. This dish, like carne crudo, which consists of raw meat, appeared quite recently (of course, by Italian standards, where some dishes are centuries old) - in 1950. His birthplace was Venice. Here it was first prepared by the Venetian chef Giuseppe Cipriani especially for Duchess Amalia Nani Mocenigo. This dish was named in honor of the famous Italian Renaissance artist Vittore Carpaccio, known as the “master of red and white.” I didn’t really say anything about him last time, but he deserves it...

Vittore was born in Venice into the family of Piero Scarpazza, a leather merchant. The family of Carpaccio or Scarpazza originated on Mazorbo, an island that was part of the diocese of Torcello, and then its members settled throughout Venice. Already the first student works of Vittore Carpaccio made it possible to talk about him as one of the talented artists of the Renaissance. He was taught painting by Lazaro Bastiani, who owned his own workshop, which at that time said a lot. However, the dominant influence on his early work was the painting of Gentile Bellini and Antonello de Messina. The style of his work also suggests that he may have visited Rome as a young man. His famous early works include Salvator Mundi and the Four Apostles (circa 1490), as well as a series of works on the legendary Saint Ursula, which he completed for the Scuola di Santa Orsola (the school of Saint Ursula in Venice). Now they are in the gallery of the Venetian Academy of Arts.

Soon Vittore becomes a member of the Venetian Humanist Society, a privileged group of local nobility, consisting of only 63 people, and changes his surname from the original Scarpazza to the current one. He also has his own workshop and customers.

Conventionally, the entire subsequent professional career of this amazing artist can be divided into three cycles of works: the first cycle of works on Saint Jerome, written at the very beginning of the fifteenth century and well preserved, is in the Scuola di Santa Orsola; the second cycle of works about the great Virgin was completed after 1508 for the Scuola degli Albanesi (a school in Alba, Piedmont - a coincidence?!), and these paintings are currently scattered throughout the world; The third cycle of works on St. Stephen, completed by Vittore in 1515-20, has not been preserved in unity.

During his artistic career, Maestro Carpaccio also designed three magnificent altars in Venetian churches - St. Thomas Aquinas enthroned (1507). Entry into the Temple (1510) and Execution of the Ten Thousand (1515). His last works include the paintings of two organ curtains in the Duomo Capodistria (1523). The famous British critic of the nineteenth century, John Ruskin, paid great attention to the work of Vittore Carpaccio. He considered him a great master and put him on a par with such giants of the Italian Renaissance as Da Vinci, Michelangelo and Raphael.

Well, now a few words about our humble recipe. Carpaccio in it is reminiscent only of the thinnest (actually as thick as a sheet of paper!) petals of beets and carrots, as well as, in part, an exquisite dressing consisting of a delicate combination of lime juice and zest, soy sauce, doshab, balsamic vinegar and chili pepper. But it is very tasty and no less healthy. For a sweltering summer evening, our cold, invigorating carpaccio is the perfect appetizer!

(for 6-8 servings)

Ingredients for carpaccio:

800 grams of young beets
800 grams of young carrots
3 large cloves garlic (peeled and cut into very thin petals)
50 grams of roasted and peeled walnuts
One medium bunch each of parsley and basil (disassembled into leaves)

Ingredients for marinade:

3 tablespoons soy sauce
1 tablespoon
1 tablespoon balsamic vinegar
Freshly squeezed juice of half a lime
Zest of one lime
40 ml olive oil
1 large pinch of dried chili pepper

Preparation:

Boil water in a large saucepan and cook the beets in it for 20-25 minutes. Cooking time for beets depends entirely on their size. Ours had a diameter of about 5-6 cm. In any case, remember that as a result the beets should turn out half-raw or, if you want, .
Then cook the carrots in the same way for 5 minutes. Although all of the above fully applies to this vegetable.
Let the vegetables cool and remove the skins. Place in the refrigerator for one hour.
Meanwhile, prepare the marinade. To do this, mix all the necessary ingredients in a ceramic bowl. Cover with film and place in the refrigerator.
While there is time, roughly chop the parsley, basil and walnuts.
Using a knife with a wide and thin blade, cut the vegetables very thinly: beets into circles, and carrots diagonally into ovals.
Then place them on a dish or in a mold. Place garlic petals on top and season with marinade. Let stand in the refrigerator for at least 2-3 hours.
Before serving, sprinkle with walnuts and herbs.

Carpaccio in the classical sense is a dish of thinly sliced and seasoned raw meat. Our version differs from the classics only in the cutting method and, perhaps, seasoning, including olive oil. But don't rush to run away. Here the beets are such that no meat is needed!

This appetizer combines three super flavors: sweet beets, salty tender feta and those bright pine nuts. It’s very quick and easy to prepare; most of the time will be spent on baking and marinating.

INGREDIENTS:
for 6 servings

Beetroot - 3 pcs.
Salad mix or arugula - 150 gr
Feta cheese - 100 gr
Pine nuts - 2 tbsp
Olive oil - 2 tbsp
Balsamic vinegar - 1 tbsp
Liquid honey - 1 tsp
Salt - to taste

The longest work lies ahead with the beets. It's easiest to start preparing the appetizer the night before. This is especially convenient when you are expecting guests: on the day of the reception you only need to put everything on a plate.

Wash the beets well and dry them. Wrap in foil and place in the oven at 180 degrees for 1.5 - 2 hours depending on the size. The beets should be completely baked and soft.

Let the finished beets cool at room temperature.

Peel the beets. Cut thinly into circles or semicircles.

To avoid getting your fingers dirty, you can perform this “procedure” wearing medical gloves.

We are preparing the dressing. Mix olive oil, balsamic vinegar, honey and salt well.

Place the beet slices in a bowl (I have a food container with a lid), pour in the dressing and mix well so that the marinade covers each beet slice.

Let the beets marinate for at least 3 hours, preferably overnight.

Fry the pine nuts in a dry frying pan for several minutes, stirring constantly. The nuts should brown a little and give off an aroma, this will mean that they have “arrived” and are ready to give all their taste to our snack.

Beetroot carpaccio with cheese is an original, tasty and healthy appetizer. The calorie content of the dish is very low, so if you are afraid of gaining extra pounds or want to lose a little, then you can and should eat carpaccio, and at almost any time of the day. Since beets are a starchy vegetable, you may not want to indulge in them for dinner. However, if dinner consists only of carpaccio, then why not? After steeping a little, the beets acquire a brighter taste when they are saturated with the aroma of spices, vinegar, and lemon juice.

Ingredients

1 beet
2 tbsp. l. lemon juice
1/5 tsp. dried thyme
2 pinches of salt
2 tbsp. l. vegetable oil
1 tbsp. l. pine nuts
20 g hard cheese
greens optional

Preparation

1. Beets can be boiled in a double boiler or pan, baked in foil, in general, brought to a soft state in any convenient way. When the beets are ready, you need to peel them and cut them into thin slices with a very sharp knife. You can immediately place it on the platter on which you will serve it and continue preparing the appetizer.

2. The next step is to lightly salt the vegetable, although if the beets themselves are not very sweet or even salty, then you can do without salt. Sprinkle with lemon juice. To make your task easier, you can mix vegetable oil, lemon juice, salt, dried herbs in a jar in advance and shake well, then pour the dressing over the beets.

3. Sprinkle the beets with dried thyme or fresh thyme leaves.

4. Next, you need to pour any vegetable oil over the appetizer, you can use it with a pronounced taste, for example, sesame, sunflower.

5. Grate any cheese or remove thin shavings using a slicer. You can use hard cheese or soft curd cheese. If you use mozzarella, you can add halves of balls (if you have balls).

To get a complete, healthy and tasty product, you need to choose the right ingredients.

Beets need to be chosen especially carefully, since very often fodder varieties are passed off as table varieties. The ideal root vegetable for a vegetable snack is:

Small and medium sizes from 5 to 8 cm in diameter.
With a smooth surface, without cracks or depressions.
No rot on either side.
Even fresh beets have a sweet and pleasant aroma.

Herring:

Medium size.
Light or medium salted.
Fresh.
If with the head, then the fish’s eyes should not be cloudy.

Herbs and spices:

Carpaccio is characterized by only fresh ingredients. Therefore, it is better to buy peppers in peas and grind them directly during the preparation of the snack.
All greens must be fresh.
Olive oil:
Preferably cold pressed Extra Virgin.
No impurities.
In dark glass bottles.
Apples should be ripe, juicy, without darkening or dents.

IMPORTANT: Beets must be purchased without tops, as they draw out all the beneficial substances from the root crop and make it dry and crumbly.

Classic recipe

Ingredients:

medium beets - 1 piece;
green onions - 2 arrows;
parsley - 2 branches;
salt, black pepper - to taste;
olive oil - 2 tablespoons. spoons;
lemon - 1 piece;
apple - 1 piece.

Process:

Boil and cool the main ingredient.
Cut into thin slices.
Place on a flat plate, pepper and salt.
Cut the apple into strips and place on the slicer.
Chop parsley, onion and decorate.
Mix olive oil and a tablespoon of lemon juice.
Drizzle over appetizer.

With herring

No less interesting option.

Ingredients:

medium beets - 1 piece;
lightly salted herring - 250 grams;
apple - 1 piece;
wine vinegar - 1 table. spoon;
sugar - 1 teaspoon;
parsley - 1 sprig.

Process:

Wash the root vegetable, wrap in foil and bake in the oven.
Peel, cool and cut into thin slices.
Wrap the herring in cling film and freeze for 15-20 minutes.
Prepare the dressing: mix vinegar, sugar and olive oil until smooth.
Marinate the beet slices in the dressing for 25 minutes.
At this time, cut the herring into the same thin slices as the root vegetable.
Place beets and fish on a flat plate, alternating slices.
Place apples, cut into strips and greens on top.

With cheese

This recipe uses goat cheese.

Ingredients:

beets - 1 piece;
goat cheese - 120 grams;
lettuce leaves - 2 leaves;
honey - 1 teaspoon;
olive oil - 1 table. spoon;
lemon - 1 piece;
salt, pepper - to taste.

Process:

Boil the main ingredient, cut into thin slices and place on a flat plate.
Squeeze the lemon. Mix the juice with olive oil, sprinkle the mixture over the beets and add salt and pepper.
Tear the lettuce leaves and place on top of the slices.
Cut goat cheese into cubes and place on lettuce leaves.
Mix balsamic vinegar with honey and drizzle the resulting dressing over the dish.

With pine nuts

A very tasty and healthy recipe.

Ingredients:

beets - 1 piece;
peeled pine nuts - 2 tablespoons. spoons;
parsley, basil - 1 sprig each;
red wine - 3 tables. spoons;
balsamic vinegar - 1 teaspoon;
sugar - 2 teaspoons;
salt, pepper - to taste;
olive oil - 2 tablespoons. spoons.

Process:

Rinse the main ingredient, wrap in foil and bake.
Lightly fry the nuts without adding oil or water.
Pour wine, vinegar, sugar and salt into the pan with nuts. Slightly evaporate the alcohol and vinegar.
Peel the root vegetable and cut into thin slices.
Mix olive oil with warm mixture in a frying pan.
Drizzle the dressing over the plate with the slices and serve with parsley and basil.