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

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Gourmandize
Ingredients (4 Servings) 2/10

© Silvia Santucci

Ingredients (4 Servings)

  • 2 raw beets
  • 8 asparagus spears
  • 10 radishes
  • 2/3 cup peas
  • 1/3 cup roasted hazelnuts
  • 1 cup baby lettuce
  • Salt
  • Pepper

For the Marinade:

  • 3 tablespoons balsamic vinegar 
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon honey

For the Vinaigrette:

  • 3 tablespoons balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 minced garlic clove

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Chef Tips and Tricks

Chocolate Beetroot Cake

 Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot. 

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!