Beetroot Carpaccio with a Blood Orange Dressing and a Bloody Negroni
Serves 1
Directions
- 1Scrub the beetroots clean.
- 2Boil the beetroots until soft.
- 3Peel the beetroots.
- 4Slice the beetroots very thinly using a mandoline.
- 5Pour olive oil into a jar.
- 6Add honey to the olive oil.
- 7Cut a blood orange in half.
- 8Squeeze the blood orange juice into the jar.
- 9Add sherry vinegar to the jar and shake to combine for the dressing.
- 10Arrange the sliced beetroots on a plate, alternating colors.
- 11Drizzle the dressing over the beetroot carpaccio.
- 12Shave hard goat cheese over the carpaccio.
- 13Garnish with tiny herbs.
- 14Season with pepper.
- 15Dip a slice of blood orange in sugar.
- 16Caramelize the sugared blood orange slice in a pan.
- 17Pour gin into a cocktail shaker.
- 18Pour Campari into the cocktail shaker.
- 19Squeeze blood orange juice into the cocktail shaker.
- 20Add vermouth to the cocktail shaker.
- 21Stir the ingredients in the shaker.
- 22Pour the cocktail over ice in a glass.
- 23Serve the cocktail with the caramelized orange slice.
- 24Serve the beetroot carpaccio with toasted buttered rye bread.
Ingredients
- beetroot
- blood orange
- honey
- sherry vinegar
- hard goat cheese
- herbs
- rye bread
- butter
- sugar
- gin
- campari
- vermouth
- olive oil
Equipment
potpeelermandolineknifechopping boardjarcocktail shakerstrainerglass
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