Beet Carpaccio with Rosemary Cured Egg Yolk

 


This beet appetizer is fresh, light and creative thanks to the addition of Rosemary Cured Egg Yolks. Layer upon layer of flavor starts with thin-sliced beets topped with arugula for a peppery crunch. Drizzle with a tangy dressing starring the rich flavor of rosemary cured egg yolk, mustard and lemon juice. Thinly slice or grate remaining cured egg yolk on top for one final pop of deliciousness.


*This recipe was created for 6 and 36 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (6)36 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
Large beets, trimmed and cleaned 2 eaches 1. Place beets in large saucepan, adding enough water to cover. Add vinegar or lemon juice (this will help keep the beets from bleeding). Bring to boil on high heat. Reduce heat to medium; simmer until beets are tender, about 45 minutes to 1 hour. Rinse beets under cold running water until cool enough to handle. Drain and set aside. (Note: Beets can be prepared up to 2 weeks ahead. If making ahead, do not drain beet liquid in pan. Instead, peel beets and return to pan with liquid. Cover and store in refrigerator until ready to use. Continue as directed with remaining recipe below.)

2. Meanwhile, place 1 cured egg yolk, mustard, lemon juice and rosemary in food processor or blender container; cover. Process until smooth. With center part of cover removed and machine running, gradually add oil until well blended. Season with sea salt and pepper. Cover and refrigerate until ready to serve.

3. Peel beets. Slice them into very thin round slices using a mandolin or slicing blade of a food processor. Spread the beet slices in a thin layer on a serving platter. Top with arugula. Drizzle with the cured yolk dressing. Using a vegetable peeler, thinly slice the remaining cured egg yolk over the beet carpaccio salad, or use a microplane to grate the cured egg yolk. Sprinkle with chopped cashews and additional freshly ground black pepper to taste.

*Egg Safety and Handling: Consuming raw or undercooked eggs may increase your risk of foodborne illness. Wash hands with soap and warm water before handling eggs and at every step of egg preparation.

White vinegar or lemon juice 1 tablespoon
Rosemary Garlic Cured Egg Yolks, divided 2 eaches
Dijon mustard 2 teaspoons
Lemon, juiced 1/2 each
McCormick Culinary® Rosemary Leaves 1/2 teaspoon
Olive oil 1/4 cup
McCormick Culinary® Mediterranean Sea Salt Coarse Grind 1/4 teaspoon
McCormick Culinary® Black Pepper Shaker Grind, plus more for serving 1/4 teaspoon
Baby arugula, loosely packed 2 cups
Salted cashews, chopped 2 tablespoons
Ingredients Quantities Instructions
Large beets, trimmed and cleaned 12 eaches 1. Place beets in large saucepan, adding enough water to cover. Add vinegar or lemon juice (this will help keep the beets from bleeding). Bring to boil on high heat. Reduce heat to medium; simmer until beets are tender, about 45 minutes to 1 hour. Rinse beets under cold running water until cool enough to handle. Drain and set aside. (Note: Beets can be prepared up to 2 weeks ahead. If making ahead, do not drain beet liquid in pan. Instead, peel beets and return to pan with liquid. Cover and store in refrigerator until ready to use. Continue as directed with remaining recipe below.)

2. Meanwhile, place 1 cured egg yolk, mustard, lemon juice and rosemary in food processor or blender container; cover. Process until smooth. With center part of cover removed and machine running, gradually add oil until well blended. Season with sea salt and pepper. Cover and refrigerate until ready to serve.

3. Peel beets. Slice them into very thin round slices using a mandolin or slicing blade of a food processor. Spread the beet slices in a thin layer on a serving platter. Top with arugula. Drizzle with the cured yolk dressing. Using a vegetable peeler, thinly slice the remaining cured egg yolk over the beet carpaccio salad, or use a microplane to grate the cured egg yolk. Sprinkle with chopped cashews and additional freshly ground black pepper to taste.

*Egg Safety and Handling: Consuming raw or undercooked eggs may increase your risk of foodborne illness. Wash hands with soap and warm water before handling eggs and at every step of egg preparation.

White vinegar or lemon juice 1/3 cup
Rosemary Garlic Cured Egg Yolks, divided 12 eaches
Dijon mustard 4 tablespoons
Lemon, juiced 3 eaches
Rosemary Leaves 1 tablespoon
Olive oil 1 1/2 cups
Sea Salt, Mediterranean Coarse Grind 1 1/2 teaspoons
Pepper Black Shaker Grind 1 1/2 teaspoons
Baby arugula, loosely packed 12 cups
Salted cashews, chopped 3/4 cup
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 169 kcal


Total fat 13 g


Saturated fat 2 g


Cholesterol 61 mg


Sodium 489 mg


Carbohydrate 10 g


Dietary fiber 2 g


Protein 3 g


Chef's Tip: Visit http://mccormickforchefs.com/Recipes/R/Rosemary-Garlic-Cured-Egg-Yolks for the Rosemary Garlic Cured Egg Yolks recipe.

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