Beetroot-Cured Beef Carpaccio
Indulge in the vibrant flavors of Beetroot-Cured Beef Carpaccio, a stunning dish that transforms simple ingredients into an exquisite dining experience. This visually captivating recipe features thinly sliced beef cured with earthy beetroot, creating a delightful balance of sweetness and richness. Perfect for dinner parties or special occasions, this dish is sure to impress your guests and leave them wanting more.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 33 minute
- Yield: Serves 4
- Category: Appetizer
- Method: No cooking
- Cuisine: Contemporary
Ingredients
Scale
- 1 lb beef tenderloin
- 1 medium raw beetroot (approximately 5 oz)
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp flaky sea salt
- ½ tsp freshly cracked black pepper
- Fresh herbs (dill or arugula) for garnish
Instructions
- Freeze the beef tenderloin for 30 minutes to firm it up for slicing. Cut into paper-thin slices using a sharp knife.
- Grate the beetroot until you have a fine pulp. Layer half of it on plastic wrap.
- Arrange the beef slices on top of the grated beetroot, then cover with the remaining beetroot mixture.
- Wrap tightly in plastic wrap and refrigerate for at least 4 hours or overnight.
- Once cured, unwrap the beef and slice again if necessary. Arrange on a platter.
- Drizzle with olive oil and lemon juice, then sprinkle with salt, pepper, and fresh herbs.
Nutrition
- Serving Size: 3 oz (85g)
- Calories: 190
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 60mg
Keywords: For added flavor, consider topping with capers or microgreens. Substitute beef with salmon or plant-based alternatives like mushrooms for variety. Serve immediately after preparing for optimal freshness.