A raw heirloom beet carpaccio made with Chioggia (candy-cane) beets, sautéed shallots, garlic, pine nuts, lemon, dill, parmesan and frisée salad.
2small to medium-sized Chioggia (candy cane) beets (or another beet variety, such as golden beets, if not available), peeled and sliced thinly using a mandoline
1 1/2tablespoonsextra-virgin olive oil
1large clove of garlic,minced
1tablespoonchopped fresh dill
freshly squeezed juice of 1/2 lemon,plus more
sea salt and freshly ground pepper,to taste
2handfuls frisée leaves or wild greens,chopped
extra-virgin olive oil,for drizzling
freshly grated parmesan,as garnish
lemon wedges,for serving (optional)
On a large platter, arrange the beets in concentric circles.
In a large skillet, heat the oil over medium heat-high. Add the shallots and sauté until lightly browned. Add the garlic and the pine nuts and continue to cook for 1 minute, until the garlic is fragrant.
Remove from the heat. Add the dill, season with salt and pepper, and juice from half the lemon.
Arrange the mixture from the pan over the beets. Scatter the frisée leaves on top, drizzle with olive oil and a generous squeeze of lemon. Garnish with parmesan.
For those who like a more lemony flavor, serve with extra wedges. Enjoy!
As an alternative to parmesan, garnish with crumbled chèvre goat cheese or feta cheese.