RESEP MEMBUAT RED BEET CARPACCIO

INGREDIENT.

YEILD 50 PORTION-

·          BEET ROOT FRESH-10LB

·          OLIVE OIL-2CUP

·          HORSRADDISH FRESH-1OZ

·          VINEGAR WHITE-2CUP

·          RED ONION FRESH(SLICED THIN)-5EA

·          CAPERS-2OZ

·          PARMESAN CHEESE (SHAVED)-1.5LB

·          KOSHER SALT-1TBSP

·          SPRING MIX-2.5LB

PROCEDURE

·          WASH THE BEET ROOT AND BOIL TILL VERY WELL COOKED.

·          DRAIN , PEEL AND SLICE IT THIN IN SLICING MACHINE(3MM).SAVE THE BOILING LIQUID FOR THE VINAIGRETTE.

·          ADD THE FRESH GRATED HORSERADDISH ,REDUCE THE BOILING LIQUID ON A STOVE TOP.

·          REMOVE AND CHILL. ADD THE OLIVE OIL ,THE VINEGAR,THE CRUSH BLACK PEPPER.BLEND IT IN A HAND HELD BLENDER TILL IT EMULSIFIES.(THE VINAIGRETTE WIL BE SLIGHTLY SWEET DUE TO THE REDUCED BOILING LIQUEUR,IF NOT ,ADD A TABLE SPOON OF SUGER.)

·          MARINATE THE SLICED BEET WITH THE VINAIGRETTE AND KEEP IT OVERNIGHT.

·          COMPILING

·          ARRAGE  12 SLICES OF THE BEET ON A SALAD PLATE AS SHOWN IN THE PHOTOGRAPH.PLACE THREE ONION RINGS AND SPREAD 7EA OF CAPER  AND THREE PIECES OF SHAVED CHEESE ON EACH PORTION.PLACE A LUMP OF SPRINMIX,SPRINKLE 5-6 PIECES OF KOSHER SALT AND SERVE.

Delicious and simple....Enak dan sederhana ,resep khusus untuk Vegetarian dan kosher