Baked beetroot carpaccio in salt – a detailed recipe cooking. 
Photo of the dish: ЮнхиKim Time: 1 hour. 45 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 medium beet root crops, trim the roots and upper parts
- 1500 gr. coarse salt
- 0.5 tbsp. goat cheese
- 0.25 Art. cream fresh
- 2 tbsp. l extra virgin olive oil
- 1 tbsp. l red wine vinegar
- 1 tsp chopped shallots
- Vegetable oil for frying (about 1 tbsp.)
- 4-8 sage leaves
- 2 tbsp. young arugula
- The juice of half a lemon
- 0.25 Art. roasted pine nuts
Recipes with similar ingredients: beets, goat cheese, cream fresh, arugula, wine vinegar, pine nuts, sage
Recipe preparation:
- Preheat the oven to 180 ° C. Pour a layer of salt with a height of 0.5 see the bottom of a small baking dish. Put the beets on top of the salt, so that they do not touch each other. Sprinkle on top salt residues (leave a little to sprinkle the finished dish) and bake until soft, about 1 hour 15 minutes. Pull the beets out salt and let cool at room temperature.
- Make a dressing: grind goats in mashed potatoes in a blender cheese, fresh cream, olive oil, vinegar and onions. Salt and pepper. Keep in the refrigerator.
- Heat vegetable oil in a small skillet over medium the fire. Add the sage leaves and sauté to make them crispy, 5-10 seconds. Using a slotted spoon, put it on a plate with paper towel to dry; lightly sprinkle with salt.
- Peel the beets (the peel will peel off easily) and cut thin circles. Arrange the pieces of beets on plates. Lay on top portion of a dressing with goat cheese. Put the arugula in a bowl, sprinkle lemon juice and olive oil, salt and mix. Arrange the salad with arugula in plates, add another cheese refueling if you want. Garnish with pine nuts and fried sage leaves. Beetroot snack recipe.
