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Beet Carpaccio

October 13, 2013
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Yesterday was a fucking, terrible, horrible, no good, very bad day.

It’s started with a blood test (I hate blood tests, they make me insanely paranoid).

It continued with a call to Cigna, our health insurance. I don’t know what is worse, the part that you speak to a robot for a few minutes until you shout at it “OPERATOR!!!” or the part that the robot transfers you to a human being, that happened to be a robot himself.  

After I was done talking with robots, I had to drive to the bank to get a cashier’s check to send to Cigna. I arrived to the bank without my wallet. Urgh! Accidentally, I grabbed the wrong bag (I forgot that I used the brown bag the day before so I drove back home, and grabbed the brown bag and drove back to the bank. And guess what?!? My wallet wasn’t in this bag either URGH!!!!!

I didn’t know if I should punch myself hard or laugh at my stupidity. Apparently, I left my wallet on my desk when I removed my insurance card to call the insurance company. Jesus Christ!

The rest of the day continued to be a fucking terrible, horrible, no good, very bad day but at least I learned a few lessons and had a yummy dinner. 

Beets

  • Forget fashion, stick to one bag!
  • Sometimes it’s better to procrastinate.
  • If you nerves about your blood test results don’t do dull errands 🙂

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Now to beets. I only started to like them at my twenties. When I was a child my mother made them on a weekly basis but I didn’t like their color or shape. Now they are one of my favorite vegetables. I add them raw or cooked to salads, cakes,  stews or I simply shave them with a Japanese mandolin and serve them with some olive oil, lemon juice and coarse salt and serve it with or without burrata.

There are three ways to cook beets:

  1. My favorite way is to wrap them in wet baking paper (this way it’s easier to crumple the paper) and roast them in a 400°F preheated oven for about 40 minutes (if the beets are big and bulky, cut them in half before you cook them).
  2. Quarter them and steam them in a steaming pot or basket.
  3. Simmer them in water for about 40 minutes until they are tender.

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Beet Carpaccio

  • 2 cooked and peeled beets
  • olive oil (you can also mix a teaspoon of truffle oil to add a gourmet flavor)
  • Lemon from half lemon
  • Salt & pepper
  • Sumac – optional
  • Basil or any other herb (great with parsley, fresh oregano) – optional
  • Burrata cheese – optional

How to:

Slice the beets as finely as possible (I use a Japanese mandoline) and arrange on a large plate. Drizzle olive oil, squeeze the lemon over it. and sprinkle salt. You can sprinkle black pepper or sumac and garnish with basil or parsley.

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2 Comments

  • Reply הילה October 27, 2013 at 08:02

    יופי של תמונות- ממש מעורר תאבון!

  • Reply Shelly November 19, 2013 at 00:07

    toda Hila

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