Balsamic-Caramelized Beet Carpaccio with Asparagus, Radishes, Peas, Roasted Hazelnuts & Baby Lettuce
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Balsamic-Caramelized Beet Carpaccio with Asparagus, Radishes, Peas, Roasted Hazelnuts & Baby Lettuce 

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Gourmandize

This vegetarian beetroot carpaccio comes with all sorts of delicious spring vegetables, including asparagus and radishes. Delicious and

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Caramelized Beet Carpaccio In Balsamic VInegar 1/10

© Silvia Santucci

Caramelized Beet Carpaccio In Balsamic VInegar

This stunning beat carpaccio is a delightful alternative to salads when you're looking to eat a light and healthy meal. It reimagines the original Italian appetizer with sweet, caramelized beets in balsamic vinegar and a bevy of fresh veggies to bulk things up. Here's our easy step-by-step recipe.


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INGREDIENTS

  •  1.3 cups beetroot
  • 2 eggs
  • 2 tablespoons oil
  • Juice of 1/2 lemon
  • 4/5 cup flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • Melted dark chocolate

METHOD

  1. Preheat the oven to 350° F. 
  2. Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
  3. In a bowl, whisk together the flour and sugar.
  4. Add the blended beetroot mixture, and mix until smooth. 
  5. Add the baking powder and mix until fully incorporated. 
  6. Pour the batter into silicone cake moulds. 
  7. Bake for 30 minutes, or until you a pick comes out clean. 
  8. Top with melted dark chocolate, and enjoy!

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