BEET CARPACCIO
Try a vegetarian twist on a classic with this Beet Carpaccio recipe from Laura Vitale, host of "Laura in the Kitchen." Earthy beets combine with a light dressing of olive oil and dill for a refreshing dish that's perfect for sharing.
Provided by Bertolli
Time 1h20m
Yield X
Number Of Ingredients 6
Steps:
- 1 Preheat your oven to 400℉. Trim the tops and bottom of your beets, scrub them well under cold running water and wrap each one individually in some aluminum foil. Place them on a baking sheet and pop them in the oven for about 45 minutes or until just tender enough to pierce with a knife. Don't overcook them or you won't be able to slice them thin enough.
- 2 Remove the beets from the oven, allow them to cool to room temperature before popping them in the fridge to cool completely. Note, this can be done a day in advance and kept in a sealed container in the fridge until needed.
- 3 Carefully peel the beets with a sharp paring knife, then slice them thinly and place them on a platter, set aside.
- 4 In a small bowl, add the shallots, vinegar, oil, salt and pepper, stir well and evenly drizzle this over the beets. Finish with fresh dill scattered over the top and dig in!
BEET CARPACCIO
Categories Cheese Onion Vegetable Appetizer Roast Thanksgiving Vegetarian Parmesan Beet White Wine Fall Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Tightly wrap beets in double layers of foil to make 3 packages (2 large beets or 4 medium per package) and roast on a baking sheet in middle of oven until tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil packages (the steam makes beets easier to peel), about 30 minutes.
- While beets are roasting, cook onions in butter in a 12-inch heavy skillet, covered, over moderately low heat, stirring occasionally, until soft, about 20 minutes. Add salt, sugar, and vinegar and cook, uncovered, stirring occasionally, until onions are very tender and caramelized to deep brown, about 20 minutes more. Add wine and boil, stirring occasionally, until liquid is reduced to about 2 tablespoons, 3 to 5 minutes. Transfer mixture to a food processor and pulse to a coarse purée. Return to skillet and season with salt and pepper, then reheat onion marmalade, covered, over low heat.
- While marmalade is reheating, peel beets, discarding stems and root ends, and cut crosswise into 1/8-inch-thick slices with slicer.
- Divide warm marmalade among 6 dinner plates and spread evenly in a very thin layer to cover bottom of each plate using offset spatula. Arrange beet slices in 1 layer over onion, overlapping them only enough to cover onions. Drizzle 2 teaspoons oil over each serving and season with pepper. Shave 4 to 6 curls of Parmigiano-Reggiano with a vegetable peeler over beets on each plate. Serve immediately.
- Available at many cookware stores and Uwajimaya (800-899-1928).
BEET CARPACCIO WITH MINT VINAIGRETTE
A vegetarian alternative to beef carpaccio. This recipe wins over so many people who thought they hated beets or just never wanted to even try them. I was that person - once I actually tasted this recipe, well, I was sold and have loved beets ever since. Once beets are steamed and peeled, it is simple and easy. Beets can be prepped a day ahead and stored in a bag or container, but I personally like bringing it all together in one shot.
Provided by bonnieblaze
Categories Salad Vegetable Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Fill a pot with 3 inches of water, insert a steamer basket, and bring to a boil. Reduce heat to medium or medium-low and place beets inside the steamer basket. Cover pot. Cook until beets are easily pierced with a knife, checking water level periodically, 35 to 50 minutes. Remove from heat and cool, about 30 minutes.
- Peel the beets; if you are using red and golden beets, peel the golden ones first so you don't end up turning them pink. Remove any remaining root stems. Thinly slice beets and arrange on a serving platter. I use a round plate and start in the center, alternating red and golden beet slices. Dot the top with goat cheese - you want to be able to see the beets but have enough cheese because it pairs so well with the beet. Sprinkle with sea salt and black pepper.
- Combine rice vinegar, olive oil, mint, and sugar in a small bowl. Drizzle over beets.
Nutrition Facts : Calories 153.7 calories, Carbohydrate 8.8 g, Cholesterol 7.5 mg, Fat 12.1 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 166 mg, Sugar 6.5 g
SALT-ROASTED BEET CARPACCIO
Provided by Food Network Kitchen
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Put a 1/4-inch layer of salt in the bottom of a small baking dish. Place the beets on top of the salt, making sure they are not touching each other. Cover the beets with the remaining salt (save some for seasoning) and bake until fork-tender, about 1 hour, 15 minutes. Remove the beets from the salt and let cool to room temperature.
- Meanwhile, make the dressing: Puree the goat cheese, creme fraiche, olive oil, vinegar and shallot in a blender until smooth. Season with salt and pepper. Refrigerate until ready to use.
- Heat the vegetable oil in a small skillet over medium heat until shimmering. Add the sage leaves and fry until crisp, 5 to 10 seconds. Transfer with a slotted spoon to a paper towel-lined plate to drain; season lightly with salt.
- Peel the beets (the skins will slip right off) and slice into thin rounds using a mandoline or sharp knife. Divide the beet slices among plates. Spoon some of the goat cheese dressing on top. Put the arugula in a bowl, drizzle with the lemon juice and olive oil, season with salt and toss. Add the arugula salad to the plates; drizzle with more goat cheese dressing, if desired. Top with the pine nuts and fried sage.
BEET CARPACCIO
Provided by Mark Bittman
Categories easy, quick, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Peel the beets and slice them as thinly as possible with a mandoline or the slicing blade of a food processor. Spread the beet slices in a thin layer on a serving platter. Sprinkle with salt and pepper, then top with the greens. Sprinkle with more salt and pepper and drizzle with the oil. Scatter the shaved Parmesan on top and serve with the lemon wedges.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 493 milligrams, Sugar 11 grams
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BEET CARPACCIO RECIPE | EATINGWELL
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Category Healthy Vegetable RecipesCalories 132 per servingTotal Time 1 hr 30 mins
- Place beets in a large saucepan and add enough water to cover by at least 2 inches. Bring to a boil; reduce heat to maintain a gentle simmer and cook until a fork inserted into a beet comes out with little resistance, about 40 minutes. (Overcooking will make the beets more difficult to thinly slice.) Drain and let stand until cool enough to handle.
- While the beets cool, brush baguette slices with 2 teaspoons oil. To toast, preheat oven to 350 degrees F. Arrange the slices in a single layer on a large baking sheet and bake, turning once halfway through, until toasted but not browned, about 14 minutes. (Alternatively, grill the bread over medium heat, turning once, until lightly toasted, 2 to 3 minutes.)
- Trim both ends of the beets and rub off the skins with your fingers. Slice as thinly as possible, using a mandoline or sharp knife. Arrange the beet slices on a large platter or on 6 salad plates. Sprinkle blue cheese, herbs, salt and pepper over the beets and drizzle with the remaining 2 teaspoons oil. Serve with the toasted baguette.
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