Name: Heirloom Beetroot Tagliatelle & Carpaccio
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: Serves 4
Ingredients: 4 beetroot (beets), different colours if possible; 100 g/3½ oz soft goats’ cheese log, such as Ste Maure, rind removed, crumbled; 4 heaped tbsp sea salt, plus extra to season; 1 tbsp good-quality balsamic vinegar; 100 ml/3½ fl oz/scant ½ cup beetroot (beet) juice; 1 handful of lamb’s lettuce; 2 tbsp extra virgin olive oil; 1 handful of yellow frisée lettuce; freshly ground black pepper; crusty bread, to serve (optional); a few chives, cut into 5cm/2in pieces; ½ tbsp chervil leaves

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 55

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

Heirloom beetroot (beets) comes in fantastic colours – from ruby red to vibrant yellow – and its earthy, nutty flavour goes really well with the freshness of the chervil. Try not to overcook the beetroot though, as it will break when you cut it into thin slices. It should be soft but with a slight crunch. You could scatter some small crispy lardons over the top instead of the goats’ cheese, if you like, and serve with some crusty bread.