Beet Carpaccio, Traditional Flavors

This summer we did a watermelon course that was frozen and defrosted 3 times. I used that idea when thinking about this course. The beets are salt roasted for 2 hours and then frozen and defrosted 3 times. The freezer usually doesn't get any colder than -10 so it takes the beets a long time to freeze, which is important. At this temperature ice crystals form and expand and break down the cells inside the beets. Texturally the beets are really amazing. They feel like they would be soft enough to just fall apart to the touch, but surprisingly they have a great bite to them.

The rest of the flavors everyone would expect from carpaccio: capers, chives, pickled and burnt onions, manchego cheese, puffed manchego cheese, cassis, almonds, beet chips, baby cress. Well, they started traditional anyway.