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Beet Carpaccio à la Jean-Georges Vongerichten
Silky beet carpaccio layered with avocado cream, radish, and capers for a restaurant-style appetizer.
Servings 4 servings
Calories 259kcal
Equipment
- Sharp knife or mandoline
- Tortilla press or meat mallet
- Spoon or piping bag
- Serving platter
Ingredients
- 5 medium vacuum-sealed beets
- 1 avocado
- 2 tbsps lemon juice
- 2 shallots minced
- 2 tbsps caper or caper berries chopped or sliced
- ½ lemon zest of
- 1 tablespoon grainy Dijon mustard
- 3 Cornichons sliced, optional
- 1 Watermelon radish sliced, optional
- 2 tbsps olive oil divided
- ½ teaspoon Flaky sea salt
- ¼ teaspoon Black pepper to taste
Instructions
Slice the Beets
- Slice the cooked beets into very thin rounds using a sharp knife or mandoline. Try to keep the slices even so they press uniformly later. If the slices are too thick, they stay dense instead of becoming delicate.
Press Until Thin
- Place each beet slice between sheets of parchment paper and flatten using a tortilla press or meat mallet. Press slowly so the beets spread outward evenly rather than splitting through the middle.
Arrange on the Platter
- Lay the pressed beet slices across a serving platter, slightly overlapping them like folded fabric. Leaving small ripples and uneven edges makes the carpaccio feel more natural once assembled.
Make the Avocado Cream
- In a blender, blend the avocado with lemon juice, flaky salt, and black pepper until smooth. The mixture should feel creamy and spreadable without large chunks remaining. If it looks watery, the avocado may be overly ripe.
Add the Avocado
- Spoon or pipe the avocado mixture across the beet slices in smaller sections instead of one large pile.
Finish the Carpaccio
- Scatter diced shallots, caper berries, lemon zest, and grainy Dijon mustard across the beet slices. Add thin slices of cornichons and watermelon radish if using.
Drizzle and Season
- Drizzle lightly with olive oil, then finish with flaky sea salt and black pepper. Too much oil can weigh the dish down, so keep the drizzle light.
Serve Immediately
- Serve right away while the textures still feel distinct. The beets should stay cool and supple, the avocado creamy, and the radishes crisp.
Nutrition
Calories: 259kcal | Carbohydrates: 30g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 640mg | Potassium: 1111mg | Fiber: 11g | Sugar: 17g | Vitamin A: 161IU | Vitamin C: 33mg | Calcium: 64mg | Iron: 3mg