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December 24, 2024

Beet Carpaccio with Boursin

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Beet Carpaccio with Boursin

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A light, fresh first course sets the tone for a meal and whets the appetite. This simple dish came together with just a few ingredients I had on hand — raw beets, Boursin cheese, and a drizzle of olive oil.

Ingredients

  • Beets, peeled
  • Boursin cheese
  • Olive oil
  • Sea salt
  • Freshly cracked black pepper
  • Optional: Fresh herbs (basil, parsley, dill, or chives) for garnish

Instructions

Slice the beets: Using a vegetable peeler, shave the raw beets into thin, delicate slices. Arrange them in a single layer, slightly overlapping, on a serving platter.

Add the Boursin: Dot small amounts of Boursin cheese across the beet slices.

Drizzle the olive oil: Lightly drizzle olive oil over the beets and cheese.

Season and garnish: Sprinkle with sea salt and a few cracks of black pepper. Garnish with fresh herbs if desired.

Serve: Serve this simple first course.

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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