Before discovering the BTD, I was the biggest carnivore on the planet.
Easing into the BTD meant giving up some of my favorite things like beef.
When i came across this beetroot carpaccio in a cool Beirut eatery, i realized the breadth of options we had using vegetables.
Following the blood type diet does not mean "giving up". It does not mean "restricting" yourself, because "you can't' have it any more".
It is about adopting an open mind, exploring new possibilities with food and simply discovering ingredients we tend to overlook due to our limiting habits. I used to hate beets. HATE i tell you.
But this carpaccio looks vivacious with a carnivorous soul.
At first sight, it awakens all of your predatory instincts, and guess what? It will satisfy. Beetroot is often the star of the vegetarian menu, making friends with bitter greens and fatty cheeses on your plate (heavy sigh).
Inspired by this dish, this is my take on beetroot which i hope will spark some love in your beetroot repertoire!
Make in 10 minutes
- Make the mustard by mixing the mustard powder with an equal part of water, let sit 2 minutes.
- In a small bowl, whisk together the mustard powder with the grapefruit juice and the freshly chopped tarragon leaves.
- Whisk away drizzling the extra-virgin olive oil, until emulsified. Season with sea salt, to taste.
- In a mixing bowl, mix the beets and shallots with the dressing.
- Place the lambs lettucs on a plate.
- To serve the tartare nicely, put a round cookie cutter (about 10cm diameter) over the lambs lettuce. Scoop in the beet tartare and pack it well with the back of a spoon.
- Lift off the cookie cutter - and repeat for each serving.
FOR THE TARTARE
2-3 Beets, boiled, peeled and cut in small cubes
1 Small shallot, very finely diced
FOR THE DRESSING
1 Tsp of mustard powder
The juice of half a grapefruit, fresh
2-3 Sprigs of fresh tarragon, chopped
2 Tbsps of extra-virgin olive oil
A pinch of sea salt
FOR THE PLATING
2 Cups of lambs lettuce