Carpaccio of Beets, Salmon Eggs, Batavia, and Purple Basil

Ingredients:

• 2 medium beets, peeled and thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 cup batavia lettuce leaves
• 1/2 cup fresh purple basil leaves
• 1/2 cup salmon eggs
• 1/4 cup crumbled feta cheese
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions:

1. Arrange the beet slices on a large serving platter, making sure the slices do not overlap.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle the vinaigrette over the beets, making sure to coat evenly.
3. Next, add the batavia lettuce leaves and purple basil leaves over the beets, followed by the salmon eggs.
4. Finally, sprinkle the crumbled feta cheese over the top of the salad.
5. Chill for at least 30 minutes before serving.

Serving suggestions:

This dish can be served as an appetizer or a light main course. It pairs well with a crisp white wine or a chilled sparkling rosé. Enjoy the refreshing and vibrant flavors of this unique and colorful dish!

Verdict:

Carpaccio of beets, salmon eggs, batavia, and purple basil recipe is a perfect combination of various flavors. The sweetness of the beets compliments the salty salmon eggs, while the purple basil adds a unique flavor to the dish. The feta cheese adds a creamy texture and tangy flavor to the salad. Overall this dish is refreshing, light, healthy, yet delicious!