Thinly sliced smoked duck or crispy fried chicken breast strips go exceptionally well with Randen—which is what beets are called in Switzerland—carpaccio. The carpaccio is especially beautiful with striped beets; you can sometimes find the striped Italian variety, Chioggia, at the farmers market or purchase the seeds to grow yourself. You could also simply mix red beets with white and yellow beets, carrots, and parsnips.
Serves 4 • Prep: 30 minutes + 30 minutes inactive time
Ingredients for Beet Carpaccio with Watercress Sour Cream
14oz (400g) red beets (or any other variety)
2 small red onions
½ organic orange
½ organic lemon
3 tablespoons canola oil and extra for the pine nuts
1 tablespoon pine nuts or
Zirbelnüsse (see tip)
2⁄3 cup Schmand or sour cream
1 bunch watercress or parsley
freshly ground salt and pepper
How to make Beet Carpaccio with Watercress Sour Cream
1 Peel the beets and slice thinly with a mandolin (cut large beets in half first). Peel and dice the onion. Wash the orange and lemon with hot water and dry; zest and juice each and place the lemon zest and juice aside. Season the orange juice generously with salt and pepper and whisk with the canola oil. Marinate the beets and onions in the sauce for at least 30 minutes.
2 In the meantime, toast the pine nuts in a frying pan with a few drops of oil until golden brown. Allow to cool slightly, then chop coarsely; mix with the lemon zest and lightly season with salt. Whisk the lemon juice and Schmand or sour cream; season with salt and pepper. Coarsely chop the watercress and fold into the mixture.
3 Divide the marinated beet slices evenly among four plates and add a scoop of the watercress-Schmand mixture; sprinkle with pine nuts and serve.
Tip: The Zirbelkiefer, Arve, or Swiss pine is the Alpine relative to the Mediterranean umbrella pines, just without the umbrellas. In the regions the Zirbelkiefer grows, its seeds (Zirbelnüsse) are used exactly like pine nuts.
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