Late winter and early spring still take a joint walk on the wild side. Best time to present this simple dish to you which I have prepared some time ago already. It’s completely unpretentious, yet it has a fabulous ingredient to offer: the most shining winter vegetable I have ever seen. It looks like a true fairytale root on the outside – and if you cut it endwise you may find yourself marveling at this color, totally forgetting about the dish. We got however hungry in the meantime – so I decided to prepare a carpaccio on some field salad with a nice tarragon vinaigrette, along with some walnuts and some daikon cress. A true winter dish still – but doesn’t it look like spring already?
Here’s my recipe:
Boil a small yellow beetroot on steem as a whole fruit for about 20 minutes (depending on size, maybe a bit longer). As I had cut them already for the photos, I peeled them before, but you can do this after the cooking so that even more flavor stays where it is needed. I normally prefer baking, but it might get too soft for the further procedure.
Let cool down a little bit and cut into very fine slices (I used my truffle slicer for this). In the meantime, give the field salad a trim, crack some walnuts, mix a vinaigrette out of tarragon mustard, white wine vinegar, salt, pepper, walnut oil, and pistachio oil. As for the tarragon mustard, try to choose a sort which does not contain colorant (and looks artificially green) but one with a lot of true tarragon in it. It doesn’t look that „nice“, but the taste will be totally different. Add some vinaigrette to the salad and arrange on two plates. Chop a shallot into fine rings, arrange the beetroot slices on the salad, spread with more vinaigrette, decorate with shallots, walnuts, and daikon cress.
For those who don’t know yellow beetroots yet: The taste is similar to red beetroot, of course, but as I’m not the biggest fan in the world of the latter due to its dark and strong taste, the yellow fellows with their more refined, sweeter and “lighter” flavor are just perfect for me. Give it a try – if not in this winter season any more (which will hopefully end soon, meteorologically spoken), maybe in the next.