This recipe was inspired by a cookbook he gave me about 10 years ago - The Naked Chef Takes Off by Jamie Oliver - a chef whose casual, imprecise style really suits me. He made it with beef (delicious). I made it with beets, turning it into a good side dish or appetizer. Earthy beets, a bite from the horseradish and tiny fried onion rings for a bit of salty, crispy garnish.
Beet CarpaccioServes 4 as a side dish
1/4 cup sour cream
1/2 teaspoon prepared horseradish
1/8 teaspoon kosher salt
Squeeze lemon juice
2 tablespoons heavy cream
1/4 cup olive oil
1 tablespoon fresh herbs for garnish (optional)
1. Preheat oven to 400º
2. Wash and trim beets. Place in a covered casserole dish with a 1/2 cup of water across the bottom and bake until tender (1 hour). When cool enough to handle, peel and cut into 1/4 inch slices.
3. Whisk horseradish, sour cream, salt, lemon juice and heavy cream together until smooth.
4. Slice shallot into thin slices and separate them into rings. Heat olive oil in a small, heavy saucepan until hot (onion should sizzle when it hits the oil). Fry onions until brown, stirring with a fork. This will only take 15-30 seconds. Remove to a paper towel and sprinkle with salt.
5. Lay beet slices on a plate, drizzle horseradish cream over and top with fried onions and fresh herbs, if using.