Roasted Beet Carpaccio
Ingredients
- 6 large or medium beets (red, golden and/or chioggia beets)
- 1 Tbs olive oil
- ½ tsp sea salt
- Citrus Vinaigrette
- 2 Tbs fresh lemon juice
- 2 Tbs fresh blood orange juice (or fresh orange or tangerine juice)
- 2 Tbs wine vinegar
- 1 Tbs shallot, minced
- ¾ cup extra-virgin olive oil
- 1/2 teaspoon lemon zest
- 1/2 teaspoon orange zest
- sea salt and freshly ground black pepper to taste
- 3 Tbs chopped fresh herbs like dill, thyme, tarragon, basil or oregano for garnish
Directions
Preheat oven to 400°F. Trim beets and place each one in foil. Drizzle each with oil and a sprinkle of sea salt. Close the foil packages tightly and place on oven rack and roast until tender when pierced with fork, about 1 hour and 30 minutes. While the beets are roasting prepare the dressing.
Combine lemon juice, orange juice, vinegar and shallots in a bowl and let stand for 15-30 minutes; whisk in olive oil until dressing emulsifies. Stir in zests. Add salt and pepper to taste.
Remove the beets from the oven when fully cooked through and allow to cool. Peel and slice each beet thinly with a sharp chef knife, mandolin or slicer. Arrange beet slices on a platter and drizzle with vinaigrette and garnish with fresh herbs.
This salad is also wonderful accompanied with mixed greens, arugula and soft goat cheese.
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