Beetroot Carpaccio (Maru K)

Preparation time: 5 minutes Cooking time: 1 hour and 5 minutes (beetroot) Total time: 1 hour and 10 minutes

Ingredients

• 4 medium beets

• 4 tablespoons of toasted pistachios

• Vinaigrette (see below)

For the orange vinaigrette:

• 4 tablespoons of extra virgin olive oil

• 2 teaspoons of apple cider vinegar

• Zest of 1/2 orange

• 2 tablespoons of orange juice

• 2 teaspoons Dijon mustard

• 1 teaspoon of honey

• Salt and pepper to taste

Instructions

· Roast or boil the beets:

o If you want to roast them:

Preheat oven to 375°F (190°C).

Wash the beets thoroughly, but leave the skin on. Wrap them tightly in aluminum foil and place them in a baking dish. Roast them until tender when pierced with a knife (between 45 minutes and 1 hour and 15 minutes, depending on the size of the beets).

Once the beets are cooked, remove them from the oven and let them cool.

· Toast the pistachios:

Heat a small skillet over medium heat. Do not add oil or butter. Add the pistachios and toast them for about 5 minutes until they begin to lightly brown, but not burn. Set aside.

· Assemble the salad:

Remove the skin from the beets, but leave the stem end for something to hold onto. The skin should come off easily once you start using a knife.

Using a mandoline, a wide vegetable peeler, or a knife, thinly slice the beets. Place the slices on a separate plate first, then arrange them on serving plates without causing any excess juice to drip.

Place all the vinaigrette ingredients in a small jar or bowl and shake or whisk together to emulsify. Check that the flavor is to your liking and adjust if necessary.

Arrange the beet slices on a round plate so that they overlap slightly and cover the entire plate. Drizzle with a little of the vinaigrette and then sprinkle with the toasted pistachios.