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"Taste the magic of oregano and beetroot textures in this exquisite octopus recipe."
Caramelized Octopus with Different Beetroot Textures and Herbal Aroma
Dive into a Mediterranean culinary experience with our Caramelized Octopus with Different Beetroot Textures and Herbal Aroma, featuring the zesty and aromatic Midas Gardens Oregano Dressing. This visually stunning and flavor-packed dish pairs tender, caramelized octopus with earthy beetroot in multiple forms, celebrating both tradition and innovation.
Ingredients
Serves: 4
For the Octopus:
- 1 kg fresh or frozen octopus (cleaned)
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp honey
- 2 tbsp balsamic vinegar
- 1 garlic clove (minced)
- Zest of 1 lemon
- Salt and freshly ground pepper to taste
For the Beetroot Textures:
- 3 medium beetroots (boiled and peeled)
- 2 tbsp Midas Gardens Oregano Dressing
- 1 tbsp Greek yogurt (for beetroot puree)
- 1 beetroot (thinly sliced for carpaccio)
- Beetroot chips (store-bought or homemade)
Garnish:
- Fresh oregano leaves
- Microgreens
- Lemon wedges
Directions
Prepare the Octopus:
If using frozen octopus, thaw it completely. Boil the octopus in a large pot of salted water for 45–60 minutes until tender. Drain and let it cool. Cut into bite-sized pieces.
Caramelize the Octopus:
Heat Extra Virgin Olive Oil in a large skillet over medium heat.
Add the octopus pieces, honey, balsamic vinegar, and minced garlic. Cook for 5–7 minutes, stirring occasionally, until the octopus is golden and caramelized. Add lemon zest for extra brightness
Prepare the Beetroot Textures:
Beetroot Puree: Blend 2 boiled beetroots with 1 tbsp Midas Gardens Oregano Dressing and Greek yogurt. Season with salt and pepper.
Beetroot Carpaccio: Thinly slice 1 boiled beetroot and drizzle with Midas Gardens Oregano Dressing.
Beetroot Chips: Bake thin slices of beetroot at 180°C (350°F) until crispy, or use store-bought chips.
Assemble the Dish:
Spread a layer of beetroot puree on each plate. Arrange caramelized octopus pieces and beetroot carpaccio slices on top.
Garnish with beetroot chips, fresh oregano leaves, and microgreens. Serve with lemon wedges.
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 28 g
- Carbohydrates: 22 g
- Sugars: 11 g
- Fat: 12 g
- Saturated Fat: 2 g
- Fiber: 4 g
- Sodium: 400 mg
Why This Recipe Works
Oregano Dressing: Provides an herbal brightness that enhances both the octopus and beetroot.
Beetroot Textures: Add layers of flavor and texture, from creamy puree to crunchy chips.
Balanced Nutrition: Packed with lean protein, healthy fats, and antioxidants, it’s both delicious and wholesome.
Pairing Suggestions
Wine Pairing: Serve with a crisp white wine such as Assyrtiko or Sauvignon Blanc for a refreshing complement.
Side Suggestions: Pair with a simple green salad or roasted seasonal vegetables.