The original black garlic

85 GREAT PORTLAND STREET

London, W1W 7LT

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BLOSSOMING carpaccio

a Treat for both your eyes and taste buds

- apple beetroot carpaccio with black garlic honey vinaigrette. Fresh, light, tasty, elegant and conversation-starter ready recipe, and easy to make as well!

 

Ingredients

  • 9 vacuum-packed, pre-cooked beetroots (not pickled)*

  • 2 sweet, crisp apples, like gala, cored, skin left on 

  • A handful of spinach leaves*

  • 4 tablespoons pine nuts, toasted 

  • 4 tablespoons crumbled feta*

  • 2– tablespoons of fresh dill leaves

  • olive oil

  • black pepper and salt if desired to season served salad on top

 

Optional, if preparing the ingredients ahead of time

  • Lemon juice

 

Black garlic honey vinaigrette

  • 1–2 tablespoons balsamic vinaigrette (to taste)

  • 1 tablespoons runny honey

  • 3 tablespoons The Original Black Garlic paste

Make the black garlic honey vinaigrette by stirring the ingredients together until smooth.

Using a sharp knife, slice apples thinly (2mm) into half moon shape. If you want to pre-slice the ingredients ahead of time for assembling the carpaccio later: place the apple slices in a bowl filled with water and some lemon juice. This will prevent them from turning brown. When you’re ready to assemble your carpaccio simply drain the apple slices and gently tap them with some kitchen towel to remove any excess moisture from the surface.

Slice 8 beetroots thinly (2mm) and halve one.

Divide your ingredients evenly, into 2 “sets”.

Begin to assemble the first carpaccio flower starting from the edge of the plate working your way into the centre, by alternating the spinach leaves with beet and apple slices. When you have finished creating your flower’s petals, place one of the halved beets in the centre. Then arrange (if you still have the patience:)) or scatter cheese crumbles/pieces and the pine-nuts. Top up the Apple Beetroot Carpaccio with the dressing by placing dots of it in chosen spots. To finish the dish, drizzle some olive oil all over and arrange dill leaves.

Repeat with the second flower.

Serve immediately.

 

TIP: Here’s how to roast beets in the oven, if you choose to do so, instead of buying vacuum-packed, pre-cooked beetroot.

 

TIP: Spinach leaves can be replaced with Arugula or Rocket if you fancy a more peppery/spicy flavour in your salad.

TIP: Feta cheese – you can replace it with crumbled blue cheese instead for more punchy flavour. For a milder version of the salad go with pieces of mozzarella or burrata instead.

This recipe was created for us by Justyna of Garlic Matters. For more delicious ideas please visit her blog here.

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PREP TIME - 20 MIN

DIFFICULTY - EASY

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