Beet Carpaccio

I've worked in New York City for several years now and I love it for so many different reasons. It truly is a melting pot and I've met so many people from so many different cultures, just at work. There are also a ton of options to eat there. Lunch with colleagues is a great way to get to know people outside of what they do at work.


One such opportunity I had was with a couple of my brazilian colleagues a few years ago. I don't remember where we were eating, but I remember ordering a bunch of things , when the food arrived, we all looked at it and I said something to the effect of "wow, that looks awesome". To which my brazilian friend said, " Yeah, we first eat with our eyes, don't we? Food has to appeal to all our senses". I knew I was in foodie company when she said that. I think I enjoyed the food more because of who I was sharing the meal with. Fellow foodies can certainly elevate the experience of eating.

I think she put words to what I've always felt about food. Food's first appeal is visual. That plate of roasted beets with some olive oil, is so appealing to me, that I forget its low calorie, vegetable I'm eating.

I didnt roast the beets myself, so I can't consider this a recipe exactly. But, I love having such tricks handy  when I'm entertaining friends and when I want to serve many things but not have to make a lot of effort for it. This salad fits the bill perfectly. I usually buy a pack of roasted beets at the supermarket. It doesnt cost much, about $1.99 for 4. I've made a basil/olive oil viniagrette (with basil from my own herb garden), added some feta cheese and roasted salted shelled pistachios. Usually beets are served with goat cheese, and I really it, I would've probably used some balsamic vinegar with that combination, but the beets/feta/basil+olive oil/pistachios just works - and the flavors are different from beets/goat cheese/balsamic vinegar salad. I do recommend trying this version, it has a very nice salty quality to it.
This is an all original recipe, mostly made from what was at hand but it just works.

INGREDIENTS

- 2 Roasted beets
- 3-4 Basil leaves
- 2 tbsp Olive Oil
- Feta Cheese
- Roasted Salted Pistachios
- Salt/Pepper

INSTRUCTIONS

- Using a mandoline (if you dont have one, a knife will do), slice the beets thin.
- Crush the basil leaves with a fork or in a mortar/pestle and add olive oil to it.
- Arrange beets on a plate, add the basil + olive oil, salt and pepper
- Sprinkle some feta and lots of pistachios and serve

I left that plate in the fridge all afternoon, and then made it my guilt free late afternoon snack. You don't have to make good looking food just for company. Sometimes, we need to treat ourselves nicely too!