Beetroot carpaccio with chevre and soaked apricot puree

Beetroot carpaccio with chevre and soaked apricot puree

Ingredients

• 1 beetroot
• 50g chevre
• 30g walnuts
• Pea shoots
• 1 lemon, juice only
• 1 tbsp extra virgin olive oil
• Salt

Soaked apricots

• 150g dried apricots
• 100ml white wine vinega
• 100g sugar
• 100ml water
• ½ orange, zest only

Method

1. Heat the sugar in a pot with the water, white wine vinegar and orange zest and bring to the boil. Remove from the heat and allow to come back to room temperature. Add the apricots and leave to soak overnight.
2. Using a mandolin, slice the beetroot into a bowl and add lemon juice, white vinegar, salt, olive oil and mix.
3. Take half of the soaked apricots and slice them Julianne. 
4. Cook the remaining apricots in their juices on low heat until soft.
5. Pass through a sieve.
6. Roast the walnuts in the oven until fragrant, being careful that they don’t burn.
7. Arrange the thinly sliced beetroot onto the serving plate, add the crumbled chevre cheese, roasted walnuts, soaked apricots, puree and garnish with pea shoots.

This recipe first appeared on Gourmet Today TV, aired on TVM on 10 June, 2016.