Love and Spices:
Caramelized Beet Carpaccio
A lovely colourful springtime salad featuring beets and white asparagus
Recipe by Monique Singer
Previously published in WestmountMag.ca
Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.
Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.
From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.
Enjoy!
Caramelized Beet Carpaccio with White Asparagus
Caramelized Beet Carpaccio is a vibrant and elegant dish that transforms earthy beets into a delicate, flavorful appetizer. The combination of beets and roasted asparagus tastes absolutely fabulous.
Preparation time: 20 min | Cooking time: 1 hr | Preheat oven to 400°F/200°C | Yields: 4 servings
BEETS
- 3 medium-sized beets
- 1/2 cup avocado oil
- 1/2 cup / 125 ml water
- 1/4 cup / 60 ml balsamic vinegar
- 1/4 tsp sea salt
- Fresh ground pepper to taste
- A pinch of sugar
Wash the beets, brush off the skin and cut and discard both ends.
Place the beets in a small baking dish.
Add the vinegar, avocado oil, water, salt, pepper and sugar.
Roast for 1 hour, until tender.
Remove the beets from the oven, cool, and slice with a mandolin.
Arrange on a plate in a single layer.
ASPARAGUS
- 8 asparagus peeled, preferably white
- 2 tbsp avocado oil
- Salt, fresh ground pepper to taste
- ¼ cup preserved lemon, cut into very tiny pieces
- 1/2 tsp whole red peppercorns, for garnish
In a baking sheet lined with parchment paper:
Drizzle the asparagus with oil and roast at 400°F/200°C for 15 minutes.
Lay the asparagus on top of the beets.
Salt and pepper to taste.
Drizzle with dressing.
Garnish with the preserved lemon and whole red peppercorns.
DRESSING
- ¼ cup preserved lemon, cut into very tiny pieces
- 2 garlic cloves, crushed
- 2 tbsp parsley, freshly chopped
- 2 tbsp olive oil
- 1/4 tsp salt
- Freshly ground pepper
- Juice of a lemon
In a mixing bowl, stir in the olive oil, salt, pepper, garlic, parsley and lemon juice.
Add the preserved lemon and set aside.
Images: Anne Fillion
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Monique Singer is a cultural creator based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn
