Beet Carpaccio with Fennel Puree and Lebanese Pistachio Dressing

Ingredients

2 large roasted or boiled beets, refrigerated overnight
A mandoline slicer

For the Lebanese Pistachio Dressing:
About 1 1/2 oz. salted pistachios, skins removed and chopped
1 large scallion, chopped finely
Lime juice
Sea Salt
EXVOO (Extra Virgin Olive Oil)

For the Fennel Puree:
2–3 TBSP. unsalted European butter
about 9 chopped fennel bulbs
EXVOO, enough to cover generously the bottom of a large sautee pan
Sea salt

Preparation

Remove the fronds and tops off of the fennel bulbs and save for the fennel broth. Chop the fennel into chunks and place in water until ready to cook. Cook the fennel in butter and exvoo for about 30 minutes until tender, stirring often for even coloring of the fennel. Puree the fennel in a food processor until the consistency of mashed potatoes is reached. Add more salt if needed. Adjust your mandoline slicer to the thinnest setting and slice the beets paper-thin (as demonstrated in class). Set aside while you make the dressing. For the dressing, place the pistachios, scallion, about 1/2 c. of EXVOO, juice of 1/2 lime, and sea salt in a small mixing bowl. With a fork or whisk, whisk to emulsify the dressing so that it becomes a creamy yellow-green color. Taste for salt and lime, adding more if necessary. To assemble the carpaccio: On a serving plate, smear the bottom of the plate with fennel puree. You will probably use about 1/4 c. of the puree per plate. Next, place each beet slice, one at a time, over the puree, creating an overlapping floral design. Finally, spoon about 1–2 TBSP. of the dressing over the carpaccio and serve.