Icelandic Beet Carpaccio

Name: Icelandic Beet Carpaccio
Yield: Serves 2–4
Ingredients: 2 large red or yellow beets; 2 large red or yellow beets; 2 tbsps. (30 g) truffle mayonnaise; ½ lemon; 1½ tbsps. (15 g) hazelnuts, chopped; 1 tbsp. (6 g) Parmesan cheese, shaved; 3–4 cups (120–160 g) wild greens like arugula; Grated dried mushrooms for garnish (optional)

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Love the Food that Loves You Back

By Illana Muhlstein

Published 2024

About

Because there is so much snow on the ground in Iceland, underground root veggies like beets are more accessible and so this salad may as well be their national salad. I looked forward to eating it every day I was there.

Ingredients

2 large red or yellow beets
2 tbsps. (30 g) truffle mayonnaise

Gluten-free
Vegetarian

Method

Directions

Fill a large pot with water and bring to a boil. Add the beets and boil for 25 minutes or until you can easily insert a fork.
In a large pan, toast hazelnuts over low heat until fragrant, about 2 to 3 minutes. Remove from heat and set aside to let cool.
Drain the beets, and when cooled, rub the beets to remove the peel. You might