– courtesy of Salvatore's of Oakville
Carpaccio Di Bietole All'italiana
Serves 2
2 large golden heirloom beets
6-8 crushed California walnuts
4 oz (100g) crumbled blue cheese
2 tsp (10 mL) hazelnut oil
Fresh chives, finely chopped
Crushed black pepper to taste
Boil beets in a saucepan of water to medium-well. Remove from pot, cool and peel. Cut beets thinly with a mandolin and arrange on plate. Crumble blue cheese on top of beets and evenly sprinkle with crushed walnuts. Finish with drizzle of hazel- nut oil, crushed pepper to taste and sprinkle chives on top.