Thursday, May 20, 2010

Roasted Beet Carpaccio w/ Mint

beet carp2

I said "BEET" carpaccio, not "BEEF"!
Tricked you!

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
sea salt

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!



Ciao Chow Linda said...

What a beautifully colorful dish. I could eat the whole thing myself.

mil said...

Now, that's another great picture!!! You are a food stylist, too. Beautiful food!!!

Julie said...

I am DYING to make a salad with golden beets. They haven't appeared in our market yet. Sigh, the wait continues.

Proud Italian Cook said...

I love eating beets very thinly sliced, all the colors and the mint make a beautiful presentation Stace.

The Japanese Redneck said...

I think I would like to try the golden beets too. Will have to look for them.

Very pretty dish.

kat said...

Such a beautiful presentation!

doggybloggy said...

I dont know how Linda thinks she is going to eat the whole thing by herself since I will be eating this whole thing by MYSELF!

Pam said...

This looks stunning Stacey! Roasting veggies is the best.

Your rhubarb cobbler cake down below looks drool worthy too.

Maris (In Good Taste) said...

I love all of the great spring veggie carpaccio's I have been seeing in the blogosphere lately - I'm not usually a big fan of beets but the colors on ths one look hard to resist!

Katie@Cozydelicious said...

This is such a beautiful, colorful dish. I adore beets but have never had enough patience to slice them so wonderfully thin. They do look so pretty this way though... I may have to break out the mandoline.

Jen_from_NJ said...

What a stunning dish! You did trick me - I read beef! I like this better :)

Joy said...

That looks great. I love beets though I have never tried to make it yet. One day. :D

leeezam said...

So yummy looking with the colors, especially the yellow beefs. I mean beets. I can just smell that fresh mint. Gorgeous, Stacey! Or is it gorgeous Stacy...

tasteofbeirut said...

Love beets and these sure look pretty!

SarahB said...

where did you find these beautiful beets?

Maria said...

Those beets are like jewels on that platter! That salad sounds superb. I have never bought golden beets, to be honest I've never seen them in our local markets (just get the plain old red beets all the time).