Thursday, 12 November 2009

Beetroot Carpaccio with Orzo

I thought it would be fun to make a vegetarian version.

Beetroot Carpaccio with Orzo
Ingredients (serves 2)

4 beetroots, cut in slices
1/2 red bell pepper, cut into small pieces
4 mushrooms, without stalks
1 cup of Orzo
1/2 cup of grated fresh chevre
a handful of pine nuts

For the dressing:
1 tbs of olive oil
A sprinkle of balsamico
1 tbs of honey
1 tbs of peanut butter
A pinch of salt
Fresh ground black pepper

Start off with combining the ingredients for dressing, shake well.
Cook the orzo for a few minutes. In the meantime, cut the
mushrooms into small pieces and fry them together with
the bell pepper. Drain the orzo and mix with the pepper and

In a different pan, heat a little oil and fry the pine nuts until golden.
Take 2 plates and lay the pieces of beetroot in a circle, sprinkle with
dressing and top it off with the pine nuts and grated chevre.
Place the orzo mixture in the centre of the dish, so it becomes
the "heart" of the flower.


Best regards,


1 comment:

Anonymous said...

Your presentation is beautiful - I love the flower! :)