Beet carpaccio with roasted lemon & almond crumble

photo credit: gourmetcubicle.com

INGREDIENTS

For the salad

1 lb. beets (mix of red, chioggia, golden), sliced very thin.

1 shallot, finely diced

Juice of 1 lemon

2 Tbsp olive oil, plus more for drizzling

1 tsp sugar

1 tsp salt, plus more for sprinkling

2 oz arugula

For the crumble

1 lemon

¼ tsp sugar

¼ tsp salt

2 Tbsp olive oil

2 oz. white bread crumbs

¼ cup parsley, roughly chopped

¼ cup dill, roughly chopped

1 oz roasted almonds, roughly chopped

1 tbsp capers, drained

For the salad

Slice the beets very thinly, using a mandoline if you have one, or a sharp knife.

In a medium bowl, combine beets, shallot, lemon juice, olive oil, sugar, salt, and toss to combine. Cover and leave to marinate for 30 min. If you’re making the crumble, prep that while the beets rest.

Once ready, arrange the slices on a large plate or individual bowls/plates, Heap arugula on top, and drizzle remaining marinade and a little extra olive oil, and a sprinkle of salt. If you’re making the crumble, sprinkle on top and serve!

For the crumble

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Remove both ends of the lemon and slice in half around the middle. Slice one half into very thin rounds, removing seeds, and line on baking sheet. Sprinkle with sugar and salt and roast 10-12 mins until rounds begin to caramelize.

Cut away the skin and pith from the other lemon half, and cut the lemon into small segments, removing seeds. Transfer to a medium bowl.

Heat olive oil over medium in a frying pan. Add breadcrumbs, and stir to coat, cooking for 6-8 min until crisp and golden brown. Stir in herbs, almonds, and capers, cook 30 more seconds, then add to bowl with lemon segments. Remove roasted lemons from oven and dice finely. Add to bowl with breadcrumbs and toss to combine.

Sprinkle crumble on top of the beet salad and serve!