Beet Carpaccio
Submitted by Kelly
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| prep time: 15 minutes | cooking time: 1 1/2 hours | makes 4 servings |
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| Beets are high in fiber and a great source of potassium, folate and vitamin C. Oh, and on an autumn afternoon, nothing tastes better! |
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Equipment:
Baking dish, mandolin or good think knife for slicing
Ingredients
3 large Beets, stemmed, skin on
3 oz olive oil
Salt and pepper
1 large red onion, diced
3 oz capers
3 oz Extra Virgin olive oil
6 oz mixed baby lettuces
8-10 chives, minced
Directions
For the Beets
1. Toss the beets in 3 oz oil and season with salt and pepper
2. Place in a baking dish, covered, and cook until soft in the center, about 1 1/2 hrs @ 350.
3. Remove, re-cover and let sit until cool enough to handle.
4. Peel the skin off and slice (on a mandolin if you have one) as thinly as possible and reserve.
For the Plate
1. Place beet slices slightly overlapping on individual plates.
2. Sprinkle capers, red onion and chives on the beets.
3. Place a small mound of the lettuces in the center of the plate.
4. Drizzle with olive oil making sure to coat the greens a little.
5. Use a pepper mill to sprinkle coarse black pepper over the plate and serve. |
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Reviews (add your own)
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| Isa wrote on Wednesday September 17th, 2003 04:20 PM |
 three and a half soybeans |
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I served with balsamic vinagrette. ya can't go wrong with beets! |
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