Beetroot Carpaccio & Rainbow Root Salad | RecipeYum
Summer means salad, and that means combining beautiful, fresh ingredients for a wonderful, classic salad recipe. Beetroot Carpaccio on the side? Even better!
Sometimes vegetables just need to speak for themselves. That means classic combinations, simple preparation, and delicious flavours! I picked out some candy-striped and yellow beetroots, as well as some rainbow carrots for this salad recipe, paired with some creamy goats cheese, baby leaves, and raspberry balsamic vinegar. Perfect! My Raspberry Vinaigrette would also work wonderfully here.
I use the beetroot for a stunning beetroot carpaccio, and combine the leaves, cheese, and roasted carrots for a perfect combination of nutty, rooty flavours.
Let me just state again how much I love taking pictures of vegetables. Kate Moss couldn’t look like this bunch.
Shooting colourful vegetables like this is a joy – they’re so vibrant and show off perfectly the wonderful veg you can get your hands on today!
Vegetables likes candy-striped and yellow beetroots, and rainbow carrots, can be tough to find in normal supermarkets. I had to go to a speciality store to find them. I picked up some heirloom tomatoes too, so a Caprese Salad is on the cards too this week. But it is possible to grow your own, if you have the room!
Visually, they make a big difference to a dish though, so colourful and summery, so they’re worth trying if you can get them.
Roasting the beetroots does cause their colours to bleed a bit, so you don’t get the defined stripes that you see above, when the candy-striped beetroot is raw. They’re still beautiful though, with wonderful hues of pink, white and yellow. One thing’s for sure – they’ll brighten up any summer supper! The beetroot carpaccio included in this recipe uses simply roasted beetroots, thinly sliced for a delicate sweetness beside an earthy, nutty salad.
This salad recipe is one of my absolute favourites, and will be a regular feature on my table for dinners, lunches and BBQ’s all summer long.
Slicing the beetroot for the carpaccio is a tricky business. Make sure you have a very sharp knife on hand, and work slowly and carefully to slice as thinly as you can. As you can see, I was impatient and didn’t go carefully enough, so some of my slices are far thicker then they should be. I’m impatient. But if you get it right, yours will be a lot more delicate than mine!
I absolutely love this salad. It takes a lot to make me forgo my carbs, but this is one salad recipe that does the trick. I hope you enjoy it too!
- 2 medium sized beetroot, candy-striped and yellow
- 3 rainbow carrots, varied colours
- 2 handfuls mixed salad leaves
- 40g goats cheese, crumbled into chunks
- Fresh rosemary
- 2 tsp olive oil
- Sea salt
- Black pepper
- 1 tbsp balsamic vinegar (I used raspberry flavoured)
- Preheat your oven to 180C/350F.
- Wrap the beetroot in tin foil (make sure they're clean) and roast for around 40 minutes, until the skin comes away easily when you rub it slightly.
- After putting the beetroot in the oven, slice your carrots into long strips, toss in a little olive oil with sea salt, black pepper, and some fresh rosemary.
- Transfer to a baking tray and roast for around 30 minutes, until the carrots are cooked and the rosemary is crisp and fragrant.
- Once all the veg is cooked, allow it to cool completely. Peel the beetroot while warm.
- Begin by thinly slicing your beetroot. To make it a carpaccio, you need to slice it as thinly as you can, while still cutting full circles. This is purely aesthetic.
- Lay your thin slices of beetroot around the edge of the plate, leaving space in the centre for your salad. Sprinkle with sea salt.
- Fill the centre with the fresh, washed mixed salad leaves.
- Top with the roasted carrots, crumbled goats cheese, and crispy rosemary sprigs.
- Once ready to serve, drizzle with balsamic vinegar, serve, and enjoy!