Beet Carpaccio



Thinly sliced beets (not beef) make up this beautiful nutrition-packed salad. I used golden beets from Space Girl Organics, but you could also use red beets.

Ingredients:
Fresh beets
soft goat cheese
Chopped fresh mint
Chopped nuts (I used cashews)
Olive oil
Your favorite vinegar (I used white balsamic)

Directions:
Preheat your oven (or toaster oven) to 375 degrees.

Wash and scrub the beets and place them in a small baking dish. Drizzle/Spray the beets with a small amount of oil, Add a 1/4 inch of water to the bottom of the pan. Tightly wrap the top of the pan with aluminum foil. Roast until tender (you can check for doneness by poking them with a knife).

Cook time will vary depending on the size of the beets, but is generally a half hour for very small beets up to an hour for larger beets.

Remove from the oven. When the beets have cooled slightly the peel will come off easily. Using a knife, slice the beets very thinly. Slightly overlap slices on a serving platter. Sprinkle with the goat cheese, chopped mint, chopped nuts and drizzle with vinegar and olive oil. Season with salt and pepper if desired.


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Copyright 2013 christineiscooking.com You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

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Beet Carpaccio



Thinly sliced beets (not beef) make up this beautiful nutrition-packed salad. I used golden beets from Space Girl Organics, but you could also use red beets.

Ingredients:
Fresh beets
soft goat cheese
Chopped fresh mint
Chopped nuts (I used cashews)
Olive oil
Your favorite vinegar (I used white balsamic)

Directions:
Preheat your oven (or toaster oven) to 375 degrees.

Wash and scrub the beets and place them in a small baking dish. Drizzle/Spray the beets with a small amount of oil, Add a 1/4 inch of water to the bottom of the pan. Tightly wrap the top of the pan with aluminum foil. Roast until tender (you can check for doneness by poking them with a knife).

Cook time will vary depending on the size of the beets, but is generally a half hour for very small beets up to an hour for larger beets.

Remove from the oven. When the beets have cooled slightly the peel will come off easily. Using a knife, slice the beets very thinly. Slightly overlap slices on a serving platter. Sprinkle with the goat cheese, chopped mint, chopped nuts and drizzle with vinegar and olive oil. Season with salt and pepper if desired.


"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2013 christineiscooking.com You may repost this recipe and its directions only by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine