Heirloom Beetroot Tagliatelle & Carpaccio

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      1 hr 55

Appears in

French Countryside Cooking

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.

Ingredients

  • 4 heaped tbsp sea salt, plus extra to season
  • 4 beetroot (beets), different colours if possible
  • 100 ml/ fl oz/scant ½ cup beetroot (beet) juice
  • 1 tbsp good-quality balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • a few chives, cut into 5cm/2in pieces
  • ½ tbsp chervil leaves
  • 1 handful of yellow frisée lettuce
  • 1 handful of lamb’s lettuce
  • 100 g/ oz soft goats’ cheese log, such as Ste Maure, rind removed, crumbled
  • freshly ground black pepper
  • crusty bread, to serve (optional)

Method

  1. Preheat the oven to 160°C/315°F/gas 2½. Take a 50 x 30cm/20 x 12in piece of foil and sprinkle the sea salt over the centre in a thick layer. Put the beetroot (beets) on top of the salt, then fold the foil over and scrunch the edges to make a parcel. Put the parcel on a baking sheet and roast for 1½ hours until the beetroot is just tender when pierced with the tip of a knife. Remove from the oven and leave the beetroot, still wrapped in its foil parcel, until cool enough to handle. Open the parcel, discard the salt, then peel the beetroot and leave to one side until ready to use.
  2. While the beetroot (beets) are cooking, make the dressing. Pour the beetroot juice into a small saucepan over a medium heat and bring to a simmer, then turn the heat down to low and cook for about 10 minutes until the juice has reduced by just over half to about 2 tablespoons. Whisk in the balsamic vinegar and season with salt and pepper to taste, then leave the mixture to cool.
  3. Thinly slice 3 of the cooked beetroot (beets), put on a serving plate and brush with the oil. Season with salt and pepper and scatter the chives and chervil over the top.
  4. Using a mandolin or sharp knife, cut the remaining beetroot (beets) into very fine julienne strips to make “tagliatelle”, then spoon half the beetroot dressing over the strips. Spoon neat piles of beetroot “tagliatelle” in the centre of the beetroot carpaccio. Toss the frisée and lamb’s lettuce in a bowl, spoon the remaining dressing over and toss until the leaves are coated. Scatter the leaves over the top of the beetroot, sprinkle with the goats’ cheese and serve with crusty bread, if you like.