Beetroot carpaccio with Brie fritters

Beetroot carpaccio with Brie fritters

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  • 4
  • 15 minutes
  • 5 minutes
  • Beyerskloof Pinotage

Ingredients

  • 500 ml canola oil
  • 2 bunches small beetroots, scrubbed
  • 1/2 cup pine nuts, toasted
  • 2 x 100 g rounds Brie
  • 1 free-range egg, beaten
  • 1/2 cup flour, sifted
  • 1 cup fine breadcrumbs
  • Fig balsamic reduction, for drizzling
  • Extra virgin olive oil, for drizzling
  • 1 lemon, cut into wedges
  • Sea salt and freshly ground black pepper

Cooking Instructions

Place a saucepan over a high heat and add the canola oil. While the oil is heating up, slice the beetroot using a very sharp knife or a truffle slicer to get wafer-thin rounds. Arrange on serving plates and scatter with toasted pine nuts.

Cut away the rind from the Brie and mix the cheese together. Roll in your palms to create small balls, then dip into the beaten egg and lightly roll in the flour and breadcrumbs.

Submerge in the hot oil and cook for 30 seconds, or until warmed through and golden. Remove using a slotted spoon and drain on kitchen towel.

Serve warm with the beetroot carpaccio, a drizzle of both fig balsamic reduction and olive oil and a lemon wedge. Season to taste.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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