| Prep: 15 mins | Cook: 60 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 185 | 11g | 4g | 18g |
| sugars | fibre | protein | salt |
| 6g | 3g | 6g | 0.35g |
Why I Love German Beet Carpaccio with Horseradish Cream
As I watched the setting sun paint vibrant colors across the Montana sky, I couldn’t help but reflect on the beauty of diversity in flavors, the unique blends of the old and new, the traditional and the innovative. This unique range of culinary expressions is what sparks joy in my heart. The Beet Carpaccio with Horseradish Cream has been one of such experiences. Influenced significantly by German cuisine, this dish fills every bite with bold, robust, and unique flavors – capturing a delightful contrast of textures.
The Inspiration Behind the Dish
Being influenced by various cultures and flavors in my cooking style, a major source of inspiration has been acclaimed chef Nora Bouzamayem. Nora’s intermingling of family traditions with innovative techniques led me to experiment with the Beet Carpaccio with Horseradish Cream – a dish that isn’t native to my usual rancher-meets-Native-American repertoire. It’s really the connections we form with people and their cultures that shine through our dishes, isn’t it?
Complementing Dishes and Serving Ideas
The Beet Carpaccio with Horseradish Cream creates a vibrant medley of flavors, making it a versatile dish that can be paired with various others. It works wonderfully as an accompaniment to a hearty bison burger or as a zesty alternative to your typical garden salad. Imagine a slice of rye bread toasted to perfection, adorned with thin slices of vibrant beet Carpaccio and dolloped generously with tangy horseradish cream – captivity in every bite!
Moving further, I see the Beet Carpaccio with Horseradish Cream as an intricate dance between the boldness of the beets and the contrasting spiciness of the horseradish. This dish encourages creativity, where you can experiment with other herbs and spices to create your unique taste profile. I have often served it with a side of venison steak for a wholesome meal, and it always steals the show.
In conclusion, the Beet Carpaccio with Horseradish Cream is not only a dish but a culmination of an adventurous culinary journey. It represents the harmony of diverse cultural influences, united by the love for fresh, robust flavors. After all, isn’t that what cooking should be about?
What You’ll Need
Method
Step One
Preheat your oven to 400°F (200°C). While waiting for the oven to reach the desired temperature, clean the beets and remove any leaves. Then, wrap each beet with aluminum foil.
Step Two
Once the oven is preheated, place the wrapped beets on a baking sheet and roast for about an hour. The beets should be tender and cooked through. Let them cool down completely after roasting.
Step Three
While the beets are cooling down, prepare the horseradish cream. Mix the sour cream and fresh grated horseradish in a bowl. Stir until well combined and set aside.
Step Four
When the beets are completely cooled, peel their skin off and thinly slice them. You can use a mandoline slicer for perfectly thin and even slices. Arrange the beet slices on individual plates or on a big serving platter, overlapping them like a carpaccio.
Step Five
Drizzle the beet slices with extra virgin olive oil and lemon juice. Season with salt and pepper to taste.
Step Six
Next, evenly distribute the horseradish cream across the beet slices. You can do this by spooning small dollops on the beets or by using a piping bag for a more precise application.
Step Seven
Chop the fresh dill and parsley. Sprinkle these herbs over the beet slices, adding a pop of color and fresh flavor to the dish.
Step Eight
Finally, serve the Beet Carpaccio with rye toast on the side. The crispy rye toast contrasts nicely with the tender beet slices and creamy horseradish cream. Enjoy this delightful and vibrant dish!
