No.64 Salted Beet Carpaccio

Salting was used traditionally to increase shelf life but in today’s age the process is now for flavour. Salt draws out the moisture (osmosis for you science guys) and by doing this increases the concentration of flavour.  The texture changes too, almost like the dry aging of a steak.  If salted for long enough the beets gain an almost meat like texture.

This is not something you can prepare the day ahead but is rewarding. The beets need time for the water to leave, and time to cool after roasting. Only then do you get a subtle change of texture.

DSC_0067

 

Serves: 3-4 as side 

5 Beets (600g)

125g Salt

Handful of hazelnuts

3 tablespoons of crème fraiche

 

  1. Remove the leafy part of the beets, wash and then place in a sealable container.
  2. Add the salt, yes all the salt, then seal the container and shake. Leave for 48 hours.
  3. After 48 hours remove the beets and wash under cold water and pat dry. Place in a oven at 210 degrees for 45 minutes to an hour depending on how big your beets are.
  4. Leave the beets to cool and once cooled peel.
  5. Toast the hazelnuts in frying pan. Leave to cool and crush into pieces.
  6. Slice the beetroot as thinly as you can. Don’t worry about it being too thin.
  7. Arrange on a plate with spots of crème fraiche and add the hazelnuts.

 

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