Feijoa and beetroot carpaccio with nut paste
2 servings
60 minutes
Feijoa and beet carpaccio with nut paste is a refined dish inspired by Italian gastronomic culture, where the freshness and simplicity of ingredients play a key role. The bright ruby color of roasted beets harmonizes with the exotic tartness of feijoa, creating an amazing balance of flavors. The nut paste made from walnuts and hazelnuts adds deep textural richness and pleasant oily notes to the dish. This carpaccio not only impresses with its aesthetics but also offers unforgettable gastronomic pleasure. Garnished with tarragon, cilantro, or akmella, it becomes even more expressive, highlighting the natural freshness of the ingredients. It is an ideal choice for a light yet exquisite appetizer that will surprise guests and provide enjoyment in every bite.
1
Bake the beetroot in foil with salt for 50-60 minutes in an oven preheated to 190 degrees. Then cool, peel, and slice thinly; do the same with the peeled feijoa.
- Beetroot: 1 piece
- Feijoa: 2 pieces
- Salt: to taste
2
Blend walnuts and hazelnuts with corn oil until thick sauce consistency.
- Walnuts: 50 g
- Hazelnut: 50 g
- Corn oil: 50 ml
3
Place the nut sauce on a plate, then top it with thinly sliced peeled beetroot and feijoa. This carpaccio goes well with akmella, but tarragon or cilantro would also be good.
- Walnuts: 50 g
- Hazelnut: 50 g
- Corn oil: 50 ml
- Beetroot: 1 piece
- Feijoa: 2 pieces