Chioggia Beet Carpaccio
Chioggia Beet Carpaccio
The Chioggia beet (pronounced kee-OH-gee-uh), also known as the candy cane or candy stripe beet, hails from Chioggia, a town in Northern Italy, and became popular in the 19th century. This heirloom beet is most notable for its striking deep pink and white spirals and adds a pop of colour to any dish!
- 4 chioggia beets, peeled
- ¼ cup capers
- ½ cup parmesan cheese, thinly sliced or peeled
- ¼ cup celery leaves (from the heart of the celery), roughly chopped
- 2 green onions, thinly sliced
- 2 tbsp grainy mustard
- ½ cup mayo
- 1 tsp lemon juice
- 1 tbsp honey
- Salt and pepper to taste
- Using a mandolin or a very sharp knife, shave the thinnest possible slices of beets.
- Arrange beet slices evenly on a serving platter, overlapping slightly.
- In a small bowl, whisk together the mustard, mayo, lemon juice and honey. Season with salt and pepper to taste to make a dressing.
- Drizzle the dressing over the beet slices and garnish with capers, parmesan cheese, celery leaves and green onions.
- Serve immediately and enjoy!
