badger flame beet carpaccio

badger flame beet carpaccio (picture by Joe Sevita)

all about badger flame beets

I am a big fan of beets unlike most. I love the sweet & earthy taste. I love the red, golden and especially the striped ones which are incredibly beautiful. This is why I bought the badger flame beets when I saw it on FreshDirect.

Initially I thought badger flame beets were an heirloom variety. What is heirloom? According to my research, a heirloom seed existed more than 50 years ago and must be naturally pollinated by insect, bird, wind or other natural means. But it turns out badger flame beets were bred over several years to be mild and sweet but less earthy than its siblings. So, it’s new, not heirloom, but the good thing is that the breeding was natural not GMO (genetically modified organisms). They got their name from the orange yellow color and cylindrical shape like the flame. They can be eaten raw or cooked.

I loved the idea of raw and found a number of carpaccio recipes. What a great idea! I decided topped mine with some pistacio, salt, olive oil and balsamic vinegar. Voila, a easy carpaccio that is sweet, crunchy and just a tiny touch of the earthiness. Even the beet haters may love it. I turned one of my haters into a believer (not a lover 🤭).

I hope it works for you as well.

ingredients

• 1 badger flame beet, thinly sliced
• 1 pinch of pistachio nuts
• 1 pinch of salt
• 1 tbsp olivee oil
• 1/2 tsp balsamic vinegar

steps

1. Wash & scrub the badger flame beet. Cut off the ends. Slice very thin.

2. Arrange on a plate. Sprinkle pistachios, salt, olive oil and balsamic vinegar.

3. Serve.