Beet carpaccio with burrata and pistachio pesto
Try something new with this surprising beetroot carpaccio! This colorful variation is made with several slices of beetroot and a fresh topping of rocket and creamy burrata. Finish it off with a pistachio pesto for a delicious twist: the pistachios give the pesto an extra creamy texture. Perfect as a festive starter or light salad that makes an impression!
Ingredients
- 3 Chioggia beets raw
- 3 red beets raw
- 1 basil plant
- 2 handfuls of pistachios (shelled and salted)
- Zh. olive oil basil
- 4 burratas
- arugula salad
- other: aluminum foil
- other: food processor
Preparation method:
- Preheat the oven to 200 °C.
- Wrap the beetroot in aluminum foil and roast them in the oven for about 60 minutes.
- Let the beetroot cool and remove the skin.
- Peel the Chioggia beets and cut them into very thin slices. Use a mandolin, cheese slicer or knife for this. Also cut the red beets into thin slices.
- Divide the slices half and half on top of each other in a circle on the plate.
- Take a few tops from the basil plant and put them in the food processor. Add a good dash of Zh. olive oil basil to this, together with the pistachios. Keep a few aside for the garnish.
- Puree until it becomes one whole, but still contains some large chunks. Add a little extra olive oil if you find it too thick.
- Place some arugula in the center of the plate on top of the beets.
- Place a ball of burrata on top, sprinkle with dressing to taste and sprinkle with some pistachios.
