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I am so excited to tell you that my newest cookbook, Real Life Shabbos Cooking, is finally available for preorder!
The book will be out on November 5th, but you can preorder it now for the lowest price guarantee! I’ll do a separate post telling you all about this book, but in the meantime, I wanted to share a recipe that I made and shot for the book, and wound up having to cut. It’s such a fabulous recipe for a beet carpaccio, it’s great all year long, but especially for Rosh Hashanah! The citrus tahini dressing is so well balanced, and the sweet, salty flavors and textures are simply perfection! I know you’ll love it!
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Beet Carpaccio with Tahini Citrus Dressing
Ingredients
- 16-18 oz cooked beets, thinly sliced
- 1 Orange, sliced
- 5 dates, chopped
- 2 Tablespoons capers or chopped olives
- 2 Tablespoons Pistachios, chopped
- 2 Tablespoons chopped Fresh parsley
- 2 cups baby arugula
Dressing
- 3 Tablespoons tahini paste
- Juice of an orange
- Juice of a lemon
- 3 Tablespoon Olive oil
- 1 teaspoon kosher Salt
- 1 teaspoon Cumin
- 1 clove garlic, minced
Instructions
- Prepare dressing: place all ingredients in a bowl and whisk to combine. You can also use an immersion blender to make the dressing.
- Prepare carpaccio: arrange beet slices on a large platter; drizzle dressing over it.
- Top beets with orange slices, dates, capers, pistachios and parsley.
- In a small bowl, toss arugula with a couple Tablespoons of dressing. Place a mound of arugula in the center of the platter. Serve immediately.
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