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Beetroot Carpaccio with Vegetable Cream Cheese

Photo of the Beetroot Carpaccio with Vegetable Cream Cheese – recipe of Beetroot Carpaccio with Vegetable Cream Cheese on DeliRec
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Beetroot Carpaccio with Vegetable Cream Cheese


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Tempo de preparo

1 day(s)


2 servings

Márcia Unfer

  • Ingredients
  • Recipe
  • Beetroot2 unit(s)
  • Raw peanuts1 cup
  • Green leaves to taste
  • Lemon1 unit(s)
  • Salt to taste
  • Freshly ground black pepper to taste
  • Corn starch1 tablespoon
  1. Reserve 2 tablespoons of peanuts
  2. Soak the remaining peanuts in water for 2 hours.
  3. Peel the beets and cut into thin slices. Season with salt, pepper and lemon, set aside
  4. wash the leaves
  5. Discard the peanut hydration water. Place the peanuts in a blender and blend with two cups of water.
  6. Strain the peanuts through a fine sieve or voal, obtaining a milk.
  7. Reserve the residue to make a ricotta. Just season with your favorite seasonings.
  8. Bring the milk and cornstarch over low heat. Mix well and stir until reduced and creamy. Season with salt and pepper. Allow to cool, stirring occasionally so it doesn't dry out on the surface.
  9. Take the reserved peanuts to a frying pan and toast without burning.
  10. Now just ride! Drain the water from the beets, arrange on a plate starting from the inside out, Distribute the greens in the center, spoonfuls of cream cheese on top of the beets and finish with the toasted peanuts.

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