Beetroot Carpaccio with Volcanic Salt and Mediterranean Crunch
Ingredients (serves 4)
• 600 g cooked beetroot
• 80 g fresh rocket
• 30 g pine nuts
• 30 g capers, drained
• 8 to 12 edible flowers
• Janubio sea salt flakes, to taste
• Extra virgin olive oil, to taste
• Freshly ground black pepper, to taste
For the pickled onion:
• 1 Lanzarote onion (approx. 200 g)
• 2 tsp ground turmeric (4 g)
• 60 ml mild vinegar (apple or sherry)
• 3 g fine salt
Method
To prepare the carpaccio base, slice the beetroot very thinly (1 to 2 mm). Arrange them across a serving platter or individual plates to create an even base layer.
For the pickle, cut the onion into very fine rings and place in an airtight container with the turmeric, vinegar and fine salt. Shake two or three times over a period of 15 minutes. Once lightly pickled, drain well and scatter over the beetroot.
For the Mediterranean crunch, toast the pine nuts in a dry frying pan over a medium heat until lightly golden. Sprinkle them on the dish along with the rocket and capers. Dress with extra virgin olive oil, volcanic salt flakes and freshly ground pepper. Garnish with the edible flowers just before serving.
