|For the beets|
|2 tbsp||(1 oz)|
|1 tbsp||(0.47 oz)|
|1 tbsp||(0.41 oz)|
|For the fennel confit|
|2 tbsp||(0.95 oz)|
|1 tbsp||(0.26 oz)|
|½ tbsp||(0.21 oz)|
|½ tsp||(0.11 oz)|
|For the “goat’s cheese”|
|4 ½ oz|
|4 ½ oz|
|3 tbsp||(0.77 oz)|
|1 tbsp||(0.1 oz)|
|1 tsp||(0.21 oz)|
For the beets
Use a mandoline (or a sharp knife) to slice the red beets into thin slices. The slices need to be paper-thin.
Mathew Kenney uses Chioggia beets in the original recipe. However, you can use other types of beets as well so long as they don’t have too much of an earthy flavor.
Combine with the remaining ingredients and marinate for at least 30 minutes. If possible, let the flavors meld for two hours or even overnight. The longer, the better.
During the waiting time, you can continue with the following recipe steps.
For the fennel confit
Quarter the fennel bulb lengthwise and then cut into paper-thin slices (this works best using a mandoline).
Combine with the remaining ingredients and let the flavors meld. Again the longer you can wait, the better.
The original recipe calls for 2 tsp salt. You can add a little more or less to suit your preferences.
For the “goat’s cheese”
Place all ingredients in a blender and purée. If you are using probiotic powder, the “goat’s cheese” mixture should be transferred to a bowl lined with cheesecloth and allowed to drain 8–10 hours. It is not absolutely necessary, but it does give the “cheese” an especially savory flavor.
The author lists 1 tsp probiotic powder as an optional ingredient. It is indeed optional and if you choose not to use it, you can serve the “cheese” immediately after blending.
Spread a thin layer of the “goat’s cheese” on a plate. Then arrange a thin layer of red beets on top of the “goat’s cheese” and garnish with the fennel confit. Drizzle a little of the marinade on top and then serve the Chioggia Beet Carpaccio.
Chioggia beets: Chioggia beets are known for their deep red and white spirals, which is why they are also called candy cane or candy stripe beets. Their name comes from the Italian city Chioggia, which is where these beets originally come from. They have a more delicate flavor that is less earthy than many other beet varieties. Thanks to their striking spiral pattern, they are a decorative raw garnish or ingredient. The young leaves can also be added to salads.
Preparation time: The preparation time listed here refers to the quickest possible time required to prepare this dish. If you prefer a more intensive taste or would like to add probiotic powder, we recommend letting the “goat’s cheese” mixture rest overnight. The in-between steps can be completed in about 15–20 minutes and the “goat’s cheese” can then be quickly finished in the morning. Alternatively, you can begin preparing the dish in the morning and then finish it before guests arrive in the evening.
Salt and fat: Although we have adjusted this recipe slightly, it still contains a high amount of salt and fat. The latter, however, comes from the nuts and is considered healthy fat, whereas you should always try to reduce the amount of salt you use. The original recipe for 4–6 servings calls for a total of 3 tsp salt. This is equal to almost 20 grams and about 5 grams per serving. It is best to initially use only a pinch of salt for the confit as well as the “goat’s cheese.” You can always add more if needed.
Beet stains: When you are peeling the beets, you may want to wear gloves in order to prevent your hands from being stained.
Freshly squeezed juices: It is best to use freshly squeezed lemon juice for this recipe. You can use any remaining juice to flavor your tea or water.
Other types of beets: You can replace the Chioggia beets with another type of beet. You should, however, try to select a variety that doesn’t have too much of an earthy flavor.
Sweetener: Instead of agave syrup, you can also use honey as a sweetener.