Beet Carpaccio, Macadamia Chèvre

What an easy and beautiful way to serve beets. Their earthy tones are muted with truffle, and paired with macadamia chèvre, and frozen lemon oil, the taste is simply amazing!

This is a dish made as part of the Matthew Kenney Cuisine Academy: Level II - Advanced Raw Cuisine. For copyright purposes I cannot share the recipe, but I will share the photos and main ingredients here.

INGREDIENTS & ASSEMBLY

beetroot • frozen lemon oil • truffle • smoked salt • crumbled pistachios

The beets are sliced very thinly, and marinated with truffle oil, smoked sea salt, and thyme, overnight (or with a sous-vide method). They are then wiped and plated, topped with the macadamia cheese, frozen lemon oil, crumbled pistachios and microgreens. The lemon oil is made by blending olive oil with fresh lemon juice, then frozen. When you add it to the plate, it melts like butter. Plate and enjoy!