Recipe: Chioggia beet carpaccio with herb oil and crispy fried garlic

Cooking with local, seasonal ingredients is sustainable and healthy, and easier than you think. With these 85 top recipes from Sharon gaat lokaal by TV chef Sharon de Miranda, you can conjure up the most fantastic meals in no time, reduce food miles and support local farmers.

How to make Chioggia beet carpaccio with crispy fried garlic

• Slice the Chioggia beets as thinly as possible, preferably with a mandoline. Use a stick blender to blend the rapeseed oil, parsley leaves, basil leaves and celery leaves into a smooth herb oil.
• Remove the skin from the garlic cloves and slice the cloves thinly. Heat the rapeseed oil together with the garlic in a frying pan over low heat. Wait until the garlic starts to sizzle, then begin stirring. Keep stirring the garlic to ensure it browns evenly. Fry the garlic until it turns light golden. Allow the oil to cool in a cold, heatproof bowl. Not in the hot pan, as the oil may continue to burn.
• Divide the Chioggia beets among the plates. Drizzle the herb oil over the carpaccio and serve with some crispy fried garlic and a few basil leaves.

Title: Sharon gaat lokaal
Author: Sharon de Miranda
Price: €34,99
Publisher: Terra

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