Beet Carpaccio with Stracciatella & Basil Dressing

Ingredients

Beet Carpaccio:

• 2–3 medium golden beets
• 2–3 medium candy cane beets
• 1/2 cup stracciatella cheese
• 1/4 cup pomegranate seeds
• 1/4 cup walnuts, roughly crushed

Basil Dressing:

• 1 cup loosely packed fresh basil leaves
• 1/3 cup extra-virgin olive oil
• 1 garlic clove
• Juice of 1 lemon
• 1/2 tsp kosher salt
• Freshly cracked black pepper, to taste

Directions

1. Cook the beets. Steam the beets whole until tender and easily pierced with a knife. Allow them to cool completely, then peel.
2. Shave the beets. Using a mandoline, carefully shave the cooled beets into very thin rounds. Arrange the beet slices on a large circular serving platter, alternating between the golden and candy cane beets to create a colourful carpaccio pattern.
3. Make the basil dressing. Add the basil, olive oil, garlic, lemon juice, salt and black pepper to a blender. Blend until smooth and vibrant.
4. Dress the carpaccio. Drizzle the basil dressing evenly over the arranged beets, allowing it to act as both a dressing and a light marinade.
5. Finish and serve. Place small dollops of stracciatella across the platter. Finish with pomegranate seeds and crushed walnuts. Add a final crack of black pepper and serve.