Roasted Artichoke & Beetroot Carpaccio with Cherry-Balsamic Reduction

## 🛒 The Ingredient List

| Component | Key Ingredients |

| --- | --- |

| **The Roots** | 2 large Beetroots, 4–6 Baby artichokes (fresh or high-quality jarred in oil). |

| **The Fruit** | 1 cup fresh Cherries (pitted and halved). |

| **The Sauce** | 2 tbsp Balsamic glaze, juice from the cherries, 1 tsp honey. |

| **The Allium** | 2 Spring onions (thinly sliced on a long bias). |

| **The Finish** | Edible flowers (violas or marigolds), goat cheese crumbles (optional), walnut oil. |

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## 👨‍🍳 Step-by-Step Instructions

### 1. The Beetroot Carpaccio

1. **Roast:** Wrap beetroots in foil with salt and olive oil. Roast at **400°F (200°C)** for 45–60 mins until tender.

2. **Slice:** Once cool, peel the skin and slice them paper-thin using a mandoline.

3. **Marinate:** Lightly toss the slices in walnut oil and a splash of lemon juice to keep them glossy.

### 2. The Crispy Artichokes

1. If using fresh baby artichokes, trim them down to the heart and quarter them.

2. Pan-sear in olive oil over medium-high heat until the edges are golden-brown and crispy. Season with flaky salt.

### 3. The Cherry-Balsamic Reduction

1. Take half of your cherries and muddle them to release the juice.

2. In a small saucepan, combine the cherry juice, balsamic glaze, and honey.

3. Simmer over low heat for 3–5 minutes until it coats the back of a spoon. Stir in the remaining halved cherries at the very end just to warm them.

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## 🍽️ Plating Art Style

This dish looks best with a "Crescent" or "Wreath" plating style:

1. **The Base:** Lay the **Beetroot slices** in a tight, overlapping circle or a curved "S" shape across the plate.

2. **The Texture:** Nestled the **Crispy Artichokes** and **Halved Cherries** on top of and between the beetroot slices.

3. **The Line Work:** Scatter the **Spring Onion** ribbons over the top. The long, angled green slices add height and a "wild" garden look.

4. **The Pop:** Drizzle the **Cherry-Balsamic Reduction** in small, deliberate dots rather than a large pour.

5. **The Final Touch:** Place the **Edible Flowers** in the gaps to mimic a spring meadow.

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## 💡 Quick Tips

* **Color Bleeding:** To prevent the red beetroot from staining the yellow artichokes or white cheese, don't assemble the dish until the very last second.

* **The Onion Prep:** Soak the sliced spring onions in ice water for 5 minutes. They will curl up into beautiful, crisp ringlets that look much more professional.