Golden Beet Carpaccio
Prep Time:
Cook Time:
Serves:
Serves 6
Ingredients
4 medium (2½ inch diameter) golden and/or red beets, trimmed and scrubbed | DRESSING: ½ cup very thinly sliced red onion | ¼ cup extra-virgin olive oil | 2 Tablespoons drained capers | 2 Tablespoons minced fresh chives | 1 Tablespoon fresh lemon juice | 6 cups (loosely packed) salad greens | ½ cup crumbled goat cheese
Preparation
BEETS: 1. Preheat oven to 375°F. | 2. Toss beets with olive oil in roasting pan. | 3. Sprinkle with salt and pepper. | 4. Cover pan with foil. | 5. Roast beets until tender, about 50 minutes. | 6. Let beets stand covered at room temperature for 20 minutes. | 7. Peel beets and place in a bowl. (Use gloves to avoid staining hands.) | 8. Cover and chill for at least 1 hour. | SALAD: 1. Toss onions, oil, capers, lemon juice and chives in small bowl. | 2. Season to taste with salt and pepper. | 3. Thinly slice beets. | 4. Arrange beets in concentric circles on each of 6 plates. | 5. Mound salad atop center of beets on each plate. | 6. Spoon onion-caper mixture over beets. | 7. Sprinkle with salt and pepper. | 8. Top with crumbled goat cheese.