Cooking with the seasons doesn’t stop being bright and beautiful when winter sets in, it just relies more on hearty root vegetables and spices. Delicious stews, roasts, and more are spot on for the season, but this beet carpaccio elevates the concept of a beet salad to new heights with unique flavor and textural combinations.
Beets, with their vibrant hues ranging from deep purple to mellow golden to fiery red, are root vegetables celebrated for their earthy sweetness and versatility. Believed to have originated in the Mediterranean region, these hardy vegetables have traversed centuries to become a staple in diverse cuisines across the globe. What sets beets apart is not only their striking appearance, but their nutritional prowess, being packed with essential vitamins, minerals, and antioxidants, making them a welcome addition to a balanced diet.
Whether roasted to intensify their natural sugars, pickled for tangy complexity, or shredded raw for a crunchy addition to salads, beets lend themselves to various cooking methods and flavor profiles. Additionally, their leaves, or beet greens, are edible and boast a slightly bitter taste similar to Swiss chard, providing a bonus source of nutrients. Beyond their culinary applications, beets have also found their way into natural dyes as they can stain anything. Red velvet cake hasn’t been the same since!
By roasting the beets, a sweet earthy flavor is unlocked and a soft yet firm texture is perfect for slicing thinly into a carpaccio-style dish. Start the process by wrapping each beet in tin foil, drizzle with some cooking oil, and sprinkle with salt before placing them in a preheated oven. Roast beets for about 50 minutes (time may vary) until tender and let cool for 15 minutes before easily peeling away the skin. It comes off way better than trying to peel the beets before roasting! Chill until cool so slicing is easier.
Meanwhile, let’s look at some garnishes to bring this dish to the next level, starting with the sumac. Sumac spice, derived from the dried and ground berries of the sumac shrub, is a culinary gem known for its tangy, citrusy flavor profile and vibrant red hue. Originating from the Mediterranean and Middle Eastern regions, sumac has gradually gained popularity in global cuisine for its ability to impart a delightful tartness reminiscent of lemon, coupled with subtle floral notes.
Often used as a seasoning in both Middle Eastern and Mediterranean dishes, sumac adds depth and brightness to a variety of dishes, from salads and marinades to meats, roasted vegetables, and even dips like hummus. Its versatility extends beyond flavor, as sumac is also cherished for its potential health benefits, containing antioxidants and antimicrobial properties that contribute to its allure in both gastronomy and wellness practices.
Next is the crispy fried capers that is one of my new favorite crunchy bits for salads. Capers, the small, briny buds harvested from the caper bush are prized for their intense, tangy flavor and distinctive texture. These tiny, green orbs, often sold pickled in brine or vinegar, deliver a punchy burst of taste, ranging from slightly floral to pleasantly sour, with rich saltiness.
By pressing them in clean paper towels to drain most of the brine and flash frying in some hot oil, the little bites retain their saltiness but gain an incredible crunch that is perfect with the soft beets. Try them as a flavorful topping for other salads, fish dishes, or more! Pickled red onions bring a welcomed crunch and fresh sharpness that is hard to beat. Check out our recipe for pickled red onions here.
Finally, there is the addition of sliced herbs such as mint and chives. Both of these add brightness to the earthiness of the beets as well as a pop of green for all the other colors on the plate. Mint is the big one here as it plays very well with the floral notes of the sumac!
Once you have everything ready, slice the beets with your Forge To Table 10” Sujihiki Slicer into even ¼ inch slices. Plate it up on one big platter or multiple plates by arranging the beets in concentric circles. Top with pickled red onion slices, a drizzle of good extra virgin olive oil, crispy fried capers, thinly sliced chives, julienned mint, and a hearty sprinkle of sumac powder. Enjoy as an elevated appetizer or an incredible lunch!
Golden Beet Carpaccio with Sumac and Mint
Earthy-sweet roasted golden beets are thinly sliced and elevated with unique and flavorful garnishes. Topped with crispy and salty fried capers, aromatic sumac berries, and cool mint for an appetizer or lunch you must taste to believe!
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 30 minutes
Cook Time: 50 minutes
Servings: 2
Ingredients:
4 medium golden beets, scrubbed and trimmed of roots and tops
4 teaspoons vegetable oil, plus more for frying
Kosher salt, to taste
2 tablespoons drained capers
¼ cup pickled red onions
¼ cup good extra-virgin olive oil
1 tablespoon fresh chives, thinly sliced
1 tablespoon fresh mint, julienned
1 tablespoon dried sumac
Directions:
ROAST BEETS. Preheat oven to 375F degrees. Wrap each beet loosely in tin foil, drizzle a teaspoon of vegetable oil, and sprinkle a pinch of salt before closing it up. Roast beets in oven until tender, about 50 minutes. Remove and stand at room temperature for 15 minutes before peeling the skin using your Forge To Table Paring Knife. Chill the beets so they slice evenly.
CRISPY CAPERS. Meanwhile, in a small saute pan over medium heat, heat about ¼ inch of vegetable oil. Once it’s shimmering, carefully add the drained capers, and fry until they stop bubbling, about 3 minutes. Remove and drain on a plate lined with paper towels.
SLICE. Once beets are lightly chilled, use a Forge To Table 10” Sujihiki Slicer to cut them into even ¼ inch slices.
ASSEMBLE. Arrange beets in concentric circles. Top with pickled red onion slices, a drizzle of good extra virgin olive oil, crispy fried capers, thinly sliced chives, julienned mint, and a hearty sprinkle of sumac powder. Enjoy!
Chef’s Notes:
The beets can be made well in advance for easy assembly.
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