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Beet Carpaccio

Beet Carpaccio - overhead shot

Thinly sliced beets married with berries, goat’s cheese, nuts, seeds and edible flowers.

Scale

Ingredients

½ cups tender young salad greens

4 cups red, golden or candy cane (chioga) beets, cooked, peeled, sliced thinly and dried

1 small log fresh goat cheese, crumbled

Balsamic reduction

Extra Virgin Olive Oil

Salt and Pepper – to taste

½ cup edible flowers (nasturtiums, pansies, violas, rose petals)

¼ cup chopped unsalted pistachios 

¼ cup toasted sunflower seeds

40 or so fresh raspberries and/or blackberries

Instructions

  1. Line 4 large plates with the lettuce and arrange the beet slices on each plate.
  2. Crumble the goat cheese on top.
  3. Drizzle with the balsamic reduction and extra virgin olive oil.
  4. Sprinkle with salt and pepper to taste.
  5. Garnish with edible flowers, pistachios, sunflower seeds and berries.
  6. Enjoy this late summer, early fall salad for lunch or as a first course at dinner.

 

Notes

Tip: The easiest way I know to cook beets is to cut off their top and tail and place them in a double foil-lined baking dish. Pour about 1-inch of water in around them, seal the foil up over the beets and roast them in the oven for about 90 minutes at 350F. Remove them from the oven, check they are fork tender then submerge them in a large bowl of ice water and within minutes the skins will slide off and you’ve not messed up your whole kitchen with beet juice!

Another Tip: If you have a jar of pickled beets, you can dry them off, slice them up and make this salad in far less time!

Keywords: beet carpaccio

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