18 minutes ago
Thursday, May 20, 2010
I said "BEET" carpaccio, not "BEEF"!
If you love roasted beets, and you know I do, this is a beautiful way to serve them.
You can roast the beets the day before and just assemble before serving.
You will need a very sharp knife, or a mandolin to slice the beets super thin.
Roasted Beet Carpaccio (inspired by Sunday Suppers)
2 large golden beets, stems and leaves trimmed
2 large red beets, stems and leaves trimmed
a bunch of any other interesting baby beets you can find
white balsamic vinegar
good extra virgin olive oil
2 Tbsp chopped fresh mint leaves
To roast beets: After the beets are trimmed of the stems and leaves and washed, place them in a baking pan (or aluminum foil) and drizzle with olive oil and sprinkle w/ kosher salt.
Cover tightly with aluminum foil.
Roast beets at 400F for an hour.
When cool enough to handle, peel the skins off the beets and set aside.
This is a messy job (especially the red ones), so you might want to wear gloves.
With a very sharp knife or mandolin, slice the beets in the thinnest slices possible.
Start layering the beets on a platter, alternating colors, drizzling w/ white balsamic vinegar and olive oil after each layer.
Sprinkle with sea salt and chopped mint.
You can tuck some mint leaves between the layers for a pretty effect.
If you are a goat cheese lover, then by all means, sprinkle the top with goat cheese and enjoy!
I LOVE THIS!