One of the great things about Loka Snacks, is seeing what Dave comes up with each week. Although last week people loved his gobi manchurian dish, we found great beets this week so we served this whey fermented beet carpaccio.
The fermented beets have an awesome flavour, not quite as acidic as pickled beets but not as mushy as roasted beets. This may be my favourite way to eat them. Although I still love the raw beet salad I make too.
I loved the dish so much I really wanted to share this beet recipe that requires some patience but is well worth it. The fermented beets are roasted for 3 hours and then fermented 3 days. The actual carpaccio doesn’t take long to make at all.