Pretty, easy, healthy, tasty…
Do you know the situation when your food looks so pretty you almost don’t want to eat and thus destroy the artwork? This happened to me with this Beetroot and Celeriac Carpaccio.
The problem is that often things look better than they actually taste. But I can proudly tell: not this one. There are so many tastes mixed together to make a beautiful combination: the base are the hearty beetroot and the even more hearty celeriac. Don’t be afraid of the strong typical “celeriac taste”, it mitigates a bit when cooked and it really gives the whole dish a unique note (fyi: my mother hates celeriac but she really loved this dish). To contrast the earthy note of the roots (and of course to make the whole dish more fancy ;)) I topped the carpaccio with rosemary-caramelized shallot and garlic, pomegranate seeds and some pistachios. They also add a nice crisp and some roasting flavor to it…
In case this sounds like a rather complicated recipe to you: it took about 30 minutes to make, but most of the time went on cooking the celeriac. Having such a flavorful combination also the dressing is kept rather simple with just oil, vinegar and pomegranate juice. To sum the whole thing up: pretty, easy, healthy, tasty… what more do you want from a recipe?
- 80 g celeriac
- 150 g beetroot, cooked and vacuum-packed
- 1 Tsp olive oil
- 1 garlic clove
- 1 shallot
- 1 Tbsp maple sirup
- 1 Tbsp rosemary leaves, chopped
- Black pepper
- 2 Tbsp pomegranate seeds (from a fresh pomegranate)
- 2 Tbsp Pistachios, roughly chopped
- 1 Tbsp olive oil
- 1 Tbsp white wine vinegar
- 1 Tbsp pomegranate juice (from a fresh pomegranate)
- Slice the celeriac very thinly. Add about 50 mL water to a medium-sized pan and bring to a simmer. Align the celeriac slices in the pan, cover it and simmer at low heat until they are cooked, but still firm to the bite (this takes about 15-20 minutes).
- Heat olive oil in a pan and add the shallot. Fry for about a minute before adding the garlic and rosemary. When garlic starts to brown add the maple sirup and stir for another minute at low to medium heat. Turn heat off and set aside.
- Slice also the beetroot thinly. Then align the celeriac and beet on a plate. Season with salt and pepper.
- Scoop out some seeds of the pomegranate and catch the juice which comes running out.
- Sprinkle the pomegranate seeds, the caramelized onion, garlic and the pistachios onto the beet and celeriac.
- Mix the oil, vinegar and pomegranate juice and drizzle it over the carpaccio.