BEET CARPACCIO WITH MINT VINAIGRETTE
A vegetarian alternative to beef carpaccio. This recipe wins over so many people who thought they hated beets or just never wanted to even try them. I was that person - once I actually tasted this recipe, well, I was sold and have loved beets ever since. Once beets are steamed and peeled, it is simple and easy. Beets can be prepped a day ahead and stored in a bag or container, but I personally like bringing it all together in one shot.
Provided by bonnieblaze
Categories Salad Vegetable Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Fill a pot with 3 inches of water, insert a steamer basket, and bring to a boil. Reduce heat to medium or medium-low and place beets inside the steamer basket. Cover pot. Cook until beets are easily pierced with a knife, checking water level periodically, 35 to 50 minutes. Remove from heat and cool, about 30 minutes.
- Peel the beets; if you are using red and golden beets, peel the golden ones first so you don't end up turning them pink. Remove any remaining root stems. Thinly slice beets and arrange on a serving platter. I use a round plate and start in the center, alternating red and golden beet slices. Dot the top with goat cheese - you want to be able to see the beets but have enough cheese because it pairs so well with the beet. Sprinkle with sea salt and black pepper.
- Combine rice vinegar, olive oil, mint, and sugar in a small bowl. Drizzle over beets.
Nutrition Facts : Calories 153.7 calories, Carbohydrate 8.8 g, Cholesterol 7.5 mg, Fat 12.1 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 166 mg, Sugar 6.5 g
COOKED BEET "CARPACCIO"
"I add a sprinkle of sugar to the beets to amp up their natural sweetness."
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Roast the beets: Preheat the oven to 325 degrees F. Place the beets in a baking dish, then add 1 cup water. Cover tightly with foil. Roast until the beets yield when pierced with the tip of a knife, 1 to 1 1/2 hours, depending on the size of the beets. Set aside to cool.
- Make the vinaigrette: In a medium bowl, whisk together the mustard, lemon juice and red wine vinegar. Slowly whisk in the olive oil. Season with kosher salt. Set aside.
- Make the walnuts: Heat a medium skillet over medium heat and add the olive oil. When it gets hot (but not too hot), add the walnuts and season with kosher salt. They should fry slightly in the oil. When you can smell the nuts, add the paprika and reduce the heat to low. Cook for 2 to 3 minutes, stirring constantly, until the nuts brown slightly. Drain on paper towels and set aside.
- Assemble the carpaccio: Lightly brush a platter (or individual plates) with olive oil. Rub the skin off of the beets with paper towels; trim any root tips and cut the beets into thin slices. Place in a single layer on the platter (or plates). Season with the sugar and flaky salt. Drizzle with the vinaigrette and top with the walnuts. Snip the chives into 1-inch pieces over the beets.
GOLDEN BEET CARPACCIO SALAD
Provided by Marcela Valladolid
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Wrap the beet tightly in foil. Roast the beet directly on the oven rack for 40 minutes, or until just tender when pierced with a knife. Unwrap, cool to room temperature, and then refrigerate until completely chilled. (The beet can be made 1 day ahead. Wrap in plastic and refrigerate.)
- For the chile oil: In a small saucepan, combine the oil and minced chile, and set over medium-high heat. As soon as the chile begins to sizzle and turns orange in color, turn off the heat. Transfer the chile oil to a small bowl and cool completely. (The chile oil can be made 1 day ahead. Keep covered at room temperature.)
- Carefully peel the beet. Using a mandolin, set at 1/8-inch thickness, or a very sharp knife, cut the beet into paper-thin rounds. Arrange the beet slices overlapping on a large platter. Sprinkle the vinegar all over. Drizzle some of the chile oil (with the minced chile) all over the beets. Season the beet slices generously with salt and pepper. Sprinkle all over with the Gorgonzola cheese. Garnish with the arugula and serve.
GOLDEN BEET CARPACCIO WITH GORGONZOLA AND CHILE OIL
This is one of those recipes where success relies on the freshness of the ingredients. Use the best-quality Gorgonzola you can find, be it a mild domestic version or the more pungent Italian variety. Either one will pair nicely with the chile oil, which enlivens this classic recipe. This makes for a beautiful presentation on a platter, but you can easily divide the beet slices among individual plates and serve it that way.
Yield serves 4 to 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F.
- Wrap the beet tightly in foil. Place the beet directly on the oven rack and roast it for 40 minutes, or until just tender when pierced with a knife. Unwrap it, let it cool to room temperature, and then refrigerate it until completely chilled. (The beet can be roasted 1 day ahead. Wrap it in plastic wrap and refrigerate.)
- Combine the olive oil and the minced chile in a small saucepan set over medium-high heat. As soon as the chile begins to sizzle and turns orange, remove the pan from the heat. Transfer the chile oil to a small bowl and let it cool completely. (The chile oil can be made 1 day ahead. Keep covered at room temperature.)
- Carefully peel the beet. Using a mandoline set at 1/8-inch thickness, or a very sharp knife, cut the beet into paper-thin rounds. Arrange the beet slices, overlapping, on a large platter. Sprinkle the vinegar all over. Drizzle some of the chile oil (including the minced chile) all over the beets. Season the beet slices generously with salt and pepper. Sprinkle the Gorgonzola over the beets, and serve.
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- Preheat the oven to 375°. On a large sheet of heavy-duty foil, toss the beets with oil and season with salt and pepper. Wrap the beets in the foil and bake for about 1 hour, until tender when pierced. Let the beets cool slightly, then peel and let cool completely. Slice the beets crosswise 1/8 inch thick.
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