Beetroot Sashimi

Turns out vegos can enjoy sashimi too – beetroot sashimi. I am under no illusions that this is not sashimi and will in no way resemble the raw fish delicacy that many omnivores enjoy. Having said that, the recipe I stumbled across included cured beetroot, goats cheese and mint, it sounded delicious and I wanted to give it a go.

For a while now, I have been wanting to update the information on my wine page to help fellow vego and wine lovers to better match their food and wine. It was during this research that I came across a number of tasty food ideas and recipes, including beetroot sashimi. In case you’re interested goat cheese pairs well with sauvignon blanc and the wine page has now been updated and is available here.

My housemate and I enjoyed this dish with Nepenthe (Adelaide Hills) Pinot Noir 2012. It was an unusual combination as the beetroot, goat cheese and acidity of the curing juices tasted remarkably similar to the wine!

01 wine and sashimiTo make beetroot sashimi you will need:

  • 1 large beetroot
  • 3T olive oil
  • 3T white wine or white balsamic vinegar
  • 100g goat cheese
  • 2T dukkah
  • mint
  • salt and pepper

02 ingredientsEquipment:

  • chopping board and knife
  • large bowl
  • measuring spoon
  • small bowl

Steps:

  1. Peel and thinly slice the beetroot. Cure for 20 minutes in 2T olive oil, 3T vinegar, salt and pepper
  2. Divide the goat cheese into 8 portions, roll into balls and coat with dukkah
  3. Arrange the beetroot slices on a plate, add the goat cheese balls, sprinkle 1T olive oil and garnish with fresh mint

03 step1 text

04 step2 text

05 step 3

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