Root veggies are coming on strong at this time of year. And the brighter the colours, the richer the nutrients. No matter where you live, you’ll find local root vegetables that are perfect for this colourful medley. We’ve chosen roots available in our region, but any root will do. Our selection of roots can be prepared any which way—raw, cooked, or roasted.
Can’t find fresh burrata?
Burrata (Italian for “butter”) is a semi-soft Italian cheese. Its outer curd—mozzarella cheese formed into a pouch—encases soft, stringy curd and fresh cream that has a milky, buttery flavour. If burrata is not available, substitute crumbled goat cheese or feta.
Root Veggie Carpaccio with Burrata Cheese and Capers
Ingredients
- 2 yellow, red, or candy cane-striped beetroots, raw, roasted, or cooked
- 2 medium carrots, raw, roasted, or cooked
- 2 small turnips, raw, roasted, or cooked
- 1/2 medium raw fennel bulb, trimmed, reserving fronds for garnish
- 4 radishes, trimmed
- 3 Tbsp (45 mL) camelina or extra-virgin olive oil
- 1 Tbsp (15 mL) lemon juice, plus extra
- 2 tsp (10 mL) Dijon mustard
- 1 small shallot, minced
- 1/2 tsp (2 mL) minced fresh rosemary
- 1/4 cup (60 mL) burrata cheese, made from cow or water buffalo milk (optional; see tip)
- 1 Tbsp (15 mL) capers, rinsed and drained
- Freshly ground black pepper (optional)
Nutrition
Per serving:
- calories110
- protein3g
- fat8g
- saturated fat2g
- trans fat0g
- carbohydrates8g
- sugars5g
- fibre2g
- sodium159mg
Directions
01
Trim and peel beetroots, carrots, and turnips. Using mandoline or very sharp knife, shave into wafer-thin slices. Shave radishes. Shave fennel lengthwise and place fennel slices in separate bowl. Drizzle with some lemon juice to prevent discolouring; toss to lightly coat.
02
On 6 serving plates, artfully arrange all sliced vegetables.
03
In medium bowl, combine oil and lemon juice. Whisk to blend. Whisk in Dijon, shallot, and rosemary until evenly emulsified. Drizzle equal amounts over sliced vegetables on serving plates. Dot with bits of burrata cheese (if using), a few capers, and a sprinkling of black pepper. Serve immediately.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
