beet carpaccio.

I feel like I've been saying this a lot lately, but this really was one of the best vegetable things I've eaten in recent memory, even though my photo is yeah gross. Mara made it (thanks boober!), it's fresh and surprising-tasting, completely based on a recipe from Riet Albers, here.

I wouldn't want to imply that our version is better, but it does seem simpler/faster/easier and next time it will also have a few pistachios in it. To make it even faster/easier, you could also eliminate the "second dressing" and just use the "first dressing", as I did for lunch the next day....but it was great as written below.

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beet carpaccio with field greens, hirtenkäse and coriander/mustard seed dressing.


2 cooked beets, sliced as thinly as possible

1/2 tsp mustard seed
1/2 tsp coriander seed
1 clove garlic
1/4 cup mint leaves
3 tbsp EVOO
juice and zest of 1/2 lemon

juice and zest of the other half of the lemon
3 tbsp EVOO
salt
pepper

2 handfuls veldsla (field greens)
100 gr hirtenkäse

Make first dressing by first zhooming seeds in food processor. Add next four ingredients and process again til you have a dressing. This is your "first dressing".

Whisk the next four ingredients into a dressing, this is your "second dressing".

Arrange beet slices on plate. Toss greens in second dressing, place on top of beets, crumble cheese on top. Dress plate with first dressing.

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