Growing up there were only a few vegetables that I really didn’t like. Sauerkraut, turnips and beets.
A few years ago I had dinner at a friend who (unaware of my revulsion to beets) prepared a Beet Carpaccio dish somewhat similar to the recipe in this post. Knowing he had gone through all the trouble of finding this recipe, buying the groceries and preparing the dish… I couldn’t find the guts to tell him I actually didn’t fancy beets that much. So, I prepared myself to trying to swallow as much of the dish as I could in a rapid time period, while displaying a happy facial expression at the same time.
When the plate arrived, I took my first bite, and I was… happily surprised!?! It wasn’t that bad at all! Actually, it was really yummy! That’s when I experienced first hand your pallet does change over time and finding the right way to combine ingredients and flavors can totally affect whether you love or hate a vegetable. Please feel free to try this recipe and find out if you like it too
- 1 Beet
- 1 Orange
- Goat cheese (40g / 1.2oz)
- A few hazelnuts or pistachio nuts
- Some watercress or a few leaves of lettuce
- Balsamic vinegar (1/2cup / 4.5oz / 120ml)
- Optional: 1 grapefruit
- Start by making the balsamic vinegar reduction. Pour the balsamic vinegar into a small saucepan and bring it to a boil over medium heat. Cook it for 5-15 minutes, or until reduced to a thicker glaze. Remove it from the heat and allow it to cool.
- Serve the beet raw or cooked, according to your liking. Peel and slice the beet as thinly as possible.
- Peel and slice the orange (and grapefruit) as thinly as possible.
- Arrange the beet, orange (and grapefruit), goat cheese, nuts and lettuce/watercress on a plate. Finish with a few drops of balsamic reduction drizzled on the plate.