Beet Carpaccio With Potato Croquettes Recipe

Name: Beet Carpaccio With Potato Croquettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp white wine vinegar; 1 tbsp olive oil; 2 tbsp honey; 1 None shallot, peeled and finely diced; 1 lb beets, peeled and very thinly sliced; 1 lb baking potatoes (such as Russet), peeled; 1/4 cup potato starch; 2 None egg yolks + 2 eggs; None None freshly grated nutmeg, to taste; 4 tbsp all-purpose flour; 1 cup breadcrumbs; 4 cups vegetable oil, for frying; 2/3 cup creme fraiche; 6 sprigs fresh basil, leaves stripped from stems, for garnish

Servings: persons

2 tbsp white wine vinegar
1 tbsp olive oil
2 tbsp honey
1 None shallot, peeled and finely diced
1 lb beets, peeled and very thinly sliced
1 lb baking potatoes (such as Russet), peeled
1/4 cup potato starch
2 None egg yolks + 2 eggs
None None freshly grated nutmeg, to taste
4 tbsp all-purpose flour
1 cup breadcrumbs
4 cups vegetable oil, for frying
2/3 cup creme fraiche
6 sprigs fresh basil, leaves stripped from stems, for garnish

1
For the marinated beets, whisk the vinegar and olive oil with 1 tbsp honey and season. Add the shallot and beet and set aside.
2
Cook the potatoes in boiling salted water for 20 mins. Drain and press through a potato ricer. Add the potato starch and egg yolks and season with salt and nutmeg. Allow to cool.
3
Meanwhile, beat the whole eggs in a deep dish and place the flour and breadcrumbs on separate plates. Form the potato mixture into small balls and roll in the flour, then dip in the egg, then roll in the breadcrumbs. Heat the vegetable oil in a large saucepan or deep fat fryer and fry the potato balls until golden and crispy. Remove with a slotted spoon and drain on paper towels.
4
Arrange the sliced beet on plates and top with the potato croquettes. Mix the creme fraiche and 1 tbsp honey and season then drizzle over the beet carpaccio and croquettes and garnish with basil.

2494

kcal

Calories

250

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tbsp white wine vinegar, 1 tbsp olive oil, 2 tbsp honey, 1 None shallot, peeled and finely diced, and more.

Yes, Beet Carpaccio With Potato Croquettes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beet Carpaccio With Potato Croquettes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions