Beetroot is a tricky ingredient but a gorgeous one. I still feel it is an under-utilised ingredient in Indian restaurants. The colour is just so exquisite and the natural sweetness is too good. One restaurant that always surprises me with the way they use beetroot is Olive Bistro Hyderabad. Must say I have had the best beetroot based dishes at Olive. Including the latest Beetroot Carpaccio introduced in the new menu by Chef Viraf Patel, Consultant Chef at Olive.
Viraf Patel, known for his culinary adventures that are laced with much eccentricity, conviction and the belief in truly honest cooking, is one of the most celebrated young chefs in India. With a deep knowledge of ingredient and applications, he works with the understanding of origins of recipes and makes them relevant to our time and age.
Chef Viraf began his culinary escapades fairly early in life. Born to a mother dedicated to the hospitality industry and a father who was a printer publisher, he always maintained an interest in all things culinary and later went on to pursue his education in the culinary arts at the prestigious Les Roches School of Hospitality Management. Post his education in Les Roche, Chef Viraf went on to work at Restaurant Zur Rossweid, Zurich where the largely methodical and technique focused, Chef Attinger became his mentor and challenger. He attributes much of his culinary understanding, attention to detail and technique to Chef Attinger. Upon returning to India, he has worked and consulted with some very good standalone restaurants. We couldn't help requesting him for this recipe.
Here is this gorgeous recipe. Of course to replicate it, you would have to have his special touch. Or you can always go to Olive Bistro, Hyderabad and have the original.
Beetroot carpaccio with feta & orange vinaigrette
Arugula lettuce, toasted sunflower seeds & Orange Rind
For the roasted beetroot
Beetroot – 1kg
Sea salt – 50gms
Oil – 50ml
Wash the beetroots, and cut off the top and bottom, place in an oven proof dish, drizzle with oil & sprinkle with salt, cover in aluminium foil & roast in the over at 170 C for 1.5 hours or until tender – be careful to check that they are not burning but avoid opening up the foil as you want to keep in all the moisture.
Once cooked, cool and place in the fridge to chill. Post chilling, peel the beets and slice them into very fine slices on the round. Place on a plate as evenly as possible, cover with cling film and refrigerate again
For the orange vinaigrette
Orange whole (California preferred) – 1 piece
Extra Virgin Olive Oil – 30 ml
Apple cider vinegar or malt vinegar – 20ml
Orange juice – from the same orange
Orange zest – from the same orange
Salt – a pinch or 2
Zest the orange, this can be done by gently grating the orange peel on a very fine grater, do not reach the white core of the skin. Another method would be to remove the top most layer of the skin with a very sharp knife. Once the zest is removed, cut off the white core of the peel and cut out a few orange segments, juice the rest of the orange.
Mix all the ingredients and whisk into an emulsion – leaving some fine zest for garnish
To plate up
Toasted sunflower seeds – a good pinch
Feta – 20 gms
Orange Zest
Arugula lettuce – shredded – 10gms
Mint – a few leaves
Orange segments
Dress the beetroot slices with the vinaigrette – and arrange the rest of the ingredients nicely on top.
Enjoy chilled.
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