Beet Carpaccio & Quail Eggs

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 4 servings



In large saucepan of boiling salted water, cook beets until tender, 1 to 1 1/2 hours. Submerge beets in cold water until cool enough to handle; drain and peel. Using a mandoline or sharp knife, thinly slice beets.

Meanwhile, in skillet, heat 1 tsp vegetable oil over medium heat. Add brioche and cook, stirring occasionally, until bread is golden brown on all sides, about 5 minutes. Transfer croutons to a plate. In same skillet, heat remaining oil over low heat. Add eggs; cook until whites are firm and yolks are still runny, 2 to 3 minutes.

Arrange sliced beets on 4 plates. Top each plate with 1 egg; sprinkle with croutons and gherkins. Drizzle with Creamy Dill & Caraway Dressing; garnish with dill and fleur de sel.

Creamy Dill & Caraway Dressing

In medium bowl, combine 1/2 cup fat free plain Greek yogurt, 3 tbsp mayonnaise, grated zest and juice of half a lemon, 1 tbsp chopped fresh dill, 1/2 tbsp each ground caraway seeds and liquid honey, 1/4 tsp each paprika and ground pepper and 1 clove garlic, finely chopped. Season with salt and mix until smooth. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 3/4 cup.

Nutritional facts PER SERVING: about

  • Iron 1.2 mg
  • Fibre 2 g
  • Sodium 500 mg
  • Sugars 8 g
  • Protein 6 g
  • Calories 190
  • Total fat 12 g
  • Cholesterol 5 mg
  • Saturated fat 2 g
  • Total carbohydrate 14 g
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Lunch & Dinner

Beet Carpaccio & Quail Eggs