Try this Beet Carpaccio with deep-fried capers and arugula, a great way to serve carpaccio to your vegetarian friends, but don’t worry, it is delicious whether you’re a meat lover or not.
Thinly sliced with a vinaigrette, some salt and something salty is a great way to serve beets, the only downside is washing away red stains from all over the kitchen once you’re done. If you can get your hands on some plastic gloves when preparing this dish then make sure you use them.
Beet carpaccio with deep fried capers & arugula
Serves 4 as a small appetizer
2 fresh beets
4 tsp pickled capers
Some fresh arugula
1 tsp balsamic vinegar
2 tsp olive oil
lemon juice, from half a lemon
Peel and rinse the beets to make sure there is no soil left (cause´that stuff can make you really sick). Slice the beets at thin as you can using a knife, mandolin or a potato peeler. Arrange the beets on the plates you are serving on and add some lemon juice, salt, pepper and a little bit of olive oil.
Finely chop the arugula and combine with balsamic vinegar, olive oil, salt, and pepper. Set aside. Remove the capers from their liquid and pat them dry with some paper. Deep fry the capers for about a minute, they are done once the flower opens up. Some might not open up so don’t wait too long, a minute should be enough. Also, keep a safe distance from the fryer since there is always some water left in them so they might splash a little bit of oil if you’re unlucky.
Add the capers to the beets and drizzle the vinaigrette on top, serve.