Looking for a salad recipe that is a shade different from the usual greens and beans variety? Here is one sent in by Chef Sabyasachi Gorai.
Beetroot Carpaccio
Ingredients
20 gms thinly
sliced beetroot
30 gm Romaine lettuce
30 gm Arugula
20 gm crumbled feta
10 gm pistachio
150 gm sugar
2 pc star anise
Salt to taste
Sub Recipe
For dressing
Juice of 2 lemons
100 gm honey
50 gm olive oil
Salt to taste
Black pepper to taste
Method
For the Dressing
Whisk together the lemon juice, honey, salt and pepper.Slowly drizzle in the olive oil while continuously whisking the dressing.
For the Beetroot Carpacio
Prepare a poaching with water, salt, star anise and sugar.When cooked, add beetroot in it. For the caramilised pistachio, melt sugar, put the pistachio and put on top of butter paper or slipat to cool down, store in a air tight container for further use.Wash the greens from dirt and reserve.
For Plating
Place the sliced beetroot, toss the greens with the citrus dressing and put on top off the beetroot. Add crumbled feta and caramilised pistachio.
Chef Sabyasachi Gorai or Saby is Mentor, Fabrica, a boutique consultancy company. His latest success stories are the launch of the Olive Culinary Academy, New Delhi, in 2013 and the positive response to Soda Bottle Opener Wala, the Bombay Irani Café, at DLF Cyber Hub, Gurgaon. During a career spanning two years, he has worked at
