Salt-Baked Heritage Beetroot Carpaccio...Salt-Baked Heritage Beetroot Carpaccio with Macadamia Chèvre

An elegant plant-based interpretation of carpaccio featuring salt-roasted heritage beets, whipped macadamia nut cream, and a vibrant pistachio-herb gremolata.

Ingredients

Cooking Instructions

1. 01

   Preheat your oven to 200°C (400°F). In a deep baking tray, create a 1cm bed of sea salt. Place washed beets on the salt and cover completely with the remaining salt.

2. 02

   Roast for 75-90 minutes until a skewer can easily penetrate the salt crust and the heart of the beet. Remove from the oven and let cool slightly.

3. 03

   To make the macadamia chèvre, blend soaked nuts with lemon juice, nutritional yeast, and 50ml of cold water until silky smooth. Season with salt and chill in a piping bag.

4. 04

   For the gremolata, whisk the chopped pistachios and minced parsley with 40ml of olive oil. Season with a touch of salt and lemon zest.

5. 05

   Crack the salt crust and remove the beets. Peel the skins off using a paper towel while still warm, then chill the peeled beets in the refrigerator for 30 minutes to firm up.

6. 06

   Using a mandoline, slice the beets into paper-thin discs. Arrange them on chilled plates in an overlapping circular mosaic pattern.

7. 07

   Whisk the remaining olive oil and balsamic vinegar. Brush the glaze lightly over the beets. Pipe small dots of macadamia cream, spoon over the gremolata, and garnish with micro-arugula.