Beet Carpaccio
This Beet Carpaccio recipe features vibrant and earthy beets that are thinly sliced and topped with crunchy pistachios, tangy capers, creamy goat cheese, and peppery arugula.
Ingredients
- 1 beet
- ¼ cup pistachios
- 1 cup arugula
- 2 tablespoons capers
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Pinch of salt and pepper
- 2 oz goat cheese
- Baguette for serving
Instructions
- Preheat the oven to 400F.
- Scrub the beet well, leaving the skin on. Wrap the beet in foil and roast until an oven-safe dish for 1 hour, or until the beet is tender when pierced with a fork.
- Peel the beet skin. Use a mandolin or vegetable peeler to peel thin slices of the beet. I recommend using a kitchen glove to protect your fingers.
- Arrange beet slices on a large plate. Top with pistachios and capers, then top with arugula in the center of the plate.
- Combine extra virgin olive oil, lemon juice, Dijon mustard, honey, salt and pepper in a small bowl and mix well. Pour over beets.
- Top with goat cheese and serve with a baguette.
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