26 February 2012

Balsamic Beet Carpaccio with Rosemary Marinated Mushrooms

Of course, it wouldn't be too long before I put rosemary in something else.1

Because of it's wonderful simplicity, I hesitate to call this a recipe. It's more of a meal idea, which I thought would be nice to share.

It's quick and delicious. The sweetness and ever so slight crunch of the beets paired rather nicely with the buttery chew2 of the mushrooms. I found it to make a lovely lunch on it's own; however, it would also make a lovely appetizer or salad accompaniment to a more substantial dish.

It also looks a bit high end.3 I sat down to my took-5-minutes-to-prepare-lunch4 and was immediately reminded of my New Year's Eve dinner appetizer5 at a local vegan, fine dining establishment.

Except... I liked this better, and it cost only a fraction of what we paid for the other.

Balsamic Beet Carpaccio
(Serves 1-2)
  • 1/2 Red Beet
  • 1 Tbsp Organic Balsamic Vinegar*
  • Sea Salt to taste
Shave the beet into thin slices. I found that a wide Y-shaped peeler works best - unless you happen to have a circular slicer in your kitchen. I tried my mandoline the first time, but the thinnest setting, was still too thick for carpaccio (see the top photo).

Dissolve a pinch or two of sea salt into the vinegar, then layer the beet slices in a shallow dish, and cover with the vinegar. Make sure all the beet slices are coated.
Allow the beets to marinate for 15-20 minutes, or more depending on the desired tenderness.

*If you prefer not to use vinegar, you can make this with a mixture of equal parts fresh orange and lime juices. The flavor will be different, of course, but it will still have similar elements of sweet and tart.

Rosemary Marinated Mushrooms
(serves 1-2)
  • 8oz (224g) White Button or Crimini Mushrooms
  • 1 Tbsp Rosemary Leaves (fresh or dried)
  • 2 Tbsp Coconut Aminos
  • 2-3 thin slices of Fresh Garlic
  • 1 tsp Extra Virgin Olive Oil (optional)
In a medium bowl, combine the coconut aminos, rosemary and garlic. If you're using the EVOO, add that as well. Allow the aromatics to "steep", while you prepare the mushrooms.

Slice the mushrooms in quarters. If you have large mushrooms, you may want to slice them in 1/6ths.
Toss the mushrooms into coconut amino mixture, making sure they're evenly coated.
Allow the mushrooms to marinate for at least 20 minutes.

When assembling the dish, you want to remove the vegetables from their marinates, leaving the liquids behind. Otherwise, there are no hard and fast rules of assemblage. Simply arrange a few (or several) beet slices on a plate, and top with the marinated mushrooms. Garnish with some extra rosemary, if you like - I do! - and serve.


1. That's not for wont of trying.
2. That might not sound too appealing, but I'm at a loss for a better description.
3. I thought so anyway.
4. I'm not counting the marinating time, since that really classifies more as "waiting" than "preparing"; you could go take a shower or balance your checkbook, or something, with no fear of ruining the dish.
5. It was a raw carpaccio as well, but the similarities end there - different veggie, different preparation, no mushrooms or rosemary (!!).

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