Beet Carpaccio

with Apple, Orange Supremes, and Cheese Tuile

Beet Carpaccio with Apple, Orange Supremes, and Cheese Tuile

Recipe by Derick Kuntz

0.0 from 0 votes

Course: Salads, SidesDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Chef Cameron pairs this side salad with B Cellars Pinot Noir. The brightness of the apples and herbs brings out the acid in the wine, while the beets play with both the fruit and earth in the Pinot Noir

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Ingredients

US Metric

SALAD
2 large 2 red beets
1 1 apple, large dice
1/2 tsp 1/2 tarragon, chopped
2 tsp 2 extra virgin olive oil
2 2 oranges, supremed
1/2 cup 1/2 toasted walnuts, chopped
BEEMSTER TUILE
4 Tbsp 4 finely shredded beemster
1 tsp 1 fresh thyme, chopped

Directions

BEEMSTER TUILE
On a silpat mat, place 1 Tbsp cheese in a 3-inch ring mold
Evenly spread and sprinkle with 1/4 tsp thyme
Continue the process to make 4 Beemster Tuiles
Bake at 350°F for 4-5 minutes or until golden and crispy
BEETS
Boil until fork tender (aprx 40-60 minutes, depending on the size of the beets)
Peel the beets
Slice thin on a mandoline
Punch out circles with a 2-inch ring mold
APPLES
Toss apples and tarragon in olive oil
Salt and pepper to taste
ASSEMBLY
Place 6-7 beet slices in the center of the plate to create a circle
Pile 1/4 of the apple in the middle and surround it with orange supremes
Sprinkle walnuts around and top with Beemster Tuile

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Pairing Suggestions

Chef Cameron pairs this side salad with B Cellars Pinot Noir. The brightness of the apples and herbs brings out the wine’s acidity, while the beets play with both the fruit and earth in the Pinot Noir.