Beet Carpaccio

Beets have vibrant colors and feature sweet and earthy flavors. Beets can have a polarizing effect. This beet carpaccio recipe is designed to bring everyone into the beet-lovers camp. This recipe features gold and purple beets, baby arugula, goat cheese, fried shallots, and a chive-oil vinaigrette. 

Beets are available at your local grocery store. Look for firm, rounded vegetables with smooth skin and no mushy spots. They can be stored in the refrigerator for up to two weeks.

Enjoy the beet carpaccio!

Ingredients:

3 purple beets, cleaned

3 golden beets, cleaned

1 T caraway seeds

olive oil to cover beets

4 shallots

2 cups vegetable oil

1 bunch of chives, cleaned and dried

1 cup extra virgin olive oil

1/3 cup red wine vinegar 

1 T Dijon mustard

½ T sugar

Salt and pepper to taste

4 cups baby arugula

8 oz crumbled goat cheese

Method:

For the beets: preheat oven to 350 degrees F. Rub the beets with oil. Sprinkle salt and caraway seeds onto beets. Wrap each beet in foil and place on a baking sheet. Bake until tender (approximately 1 hour). Peel the skin off the beets. Using a mandolin, slice the beets. Circle the edge of the platter with beets, alternating colors. Season the beets with salt and pepper and drizzle with some of the dressing.

For the chive oil: Soak the chives in very hot water until limp, about 5 minutes; rinse in

cold water. Wring out excess moisture, then purée in a blender with the vegetable oil. Strain

through a cheesecloth.

For the dressing: Combine the vinegar, mustard, salt, pepper, and sugar in a bowl. Slowly wisk in the chive oil.

For the shallots: heat the vegetable oil to 275 degrees F in a shallow frying pan. Fry the shallots gently until they are crispy. Sprinkle with salt and drain on paper towels. 

For the arugula: toss with the remaining dressing, and place in the center of the beets. Garnish with crumbled goat cheese and fried shallots.

Notes:

You can fry the shallots ahead of time. You can substitute blue cheese for goat cheese. Vegan “goat cheese” is delicious in this recipe. For horseradish lovers, garnish with freshly shaved horseradish.