Spring is on its way, and with it a slew of delicious fruits and vegetables that can be added to healthy, seasonal recipes. We all know the best nutrition comes from plant-based meals with a rainbow of colors, so we turned to eco-resort Gili Lankanfushi Maldives for a colorful vegan dish that tastes super fresh.
This Baked Beetroot Carpaccio was created by the destination’s executive chef Harinath Govindaraj, who is passionate about veggie-forward cuisine and works tirelessly to transform locally grown ingredients into fun and flavorful feasts. The dish centers around highly nutritious beets, sometimes labeled superfoods thanks to their wealth of vitamins and minerals. Beets are a great source of folate, manganese and copper, plus they have great inflammation-fighting properties.
“This beautiful Baked Beetroot Carpaccio makes for a fancy appetizer, a refreshing side dish or a healthy meal,” says Chef Govindaraj. “Made with roasted beetroot, local pine nut, roasted almond flacks, rocket salad and balsamic vinaigrette, this dish is both refreshing and healthy.”
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Baked Beetroot Carpaccio
Ingredients:
- 1 large red beetroot
- 1 large golden beetroot (yellow)
- Lettuce arugula
- Fennel blossom
- Local pine nut
- Roasted almond slices
- Extra virgin olive oil
- Horseradish, finely grated
- Sea salt
Balsamic dressing:
- 200 ml balsamic vinegar
- 100 ml white vinegar
- 300 ml extra virgin olive oil
- 30 grams Dijon mustard
- 10 grams sea salt
Bake the beetroot at 160˚C (320˚F) for 70 minutes. Let it cool, then peel the skin and slice the beetroot with a mandoline. Arrange the sliced red and yellow beetroot, and drizzle 1 Tbsp. of balsamic dressing on top. Place arugula, pine nuts, almond slices and fennel blossom, then top it off with a drizzle of extra virgin olive oil and pinch of sea salt. Finally, add a dust of finely grated horseradish and serve.
