Enclose the wet beetroots in foil and place in the middle rack of the oven.
This should take appx 1 hour.
Soak the tamarind in hot water and leave aside for appx 30 minutes. Use only as much water to soak the tamarind. Do not use excess water.
Soak the chillies and seeds and black pepper together in a bowl, with hot water. Keep aside for appx 30 minutes
After appx 30 minutes, mash the tamarind and strain the juices with a strainer. Throw away the pulp (or use for marination) and keep the juices.
In a grinder, grind to paste the strained tamarind, chillies, seeds and black pepper.
Heat some oil in a pan and saute the tamarind and red chilly paste.
Add salt and the 2 tbspn water and let it cook for appx a minute.
Set aside to cool in a bowl.
ASSEMBLY: (see video)
1) Place the leaves on the plate.
2) Arrange the beets in a circle on the leaves.
3) Smear scantily, the reduced tamarind vinaigrette.
4) Place blogs of goats cheese on the smeared beets.
5) Repeat again with the beets, then tamarind reduction and goats cheese, till all the beets are over.
Garnish with piped cheese cream and more salad leaves.
Serve totally chilled.
I have been a wee bit obsessed with all things carpaccio for a bit. Those thin, almost translucent slices of veggies fascinate me. These thin veils, with their dressing or sauce, melting in the mouth – the whole experience just makes me feel so good. I mean how can something so thin leave behind an explosion of flavors?
Goat’s cheese is my all time favourite cheese, snack, and go to for balance in taste. Tamarind is one of my favourite sour sides, and a very underrated variety. When have you heard of tamarind being used as a salad vinaigrette and yet it’s a kin of the oft used balsamic (sort off!!)
I don’t want to gabber too much, because you really need to go check out the recipe and make it. Now is a good time to experiment huh?
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