Golden Beet Carpaccio Recipes

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COOKED BEET "CARPACCIO"



Cooked Beet

"I add a sprinkle of sugar to the beets to amp up their natural sweetness."

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 14

4 to 5 medium red beets, tops removed, scrubbed
Extra-virgin olive oil, for brushing
1/2 tablespoon sugar
1 tablespoon flaky salt (such as Maldon)
1 small bunch chives
1 tablespoon dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1/3 cup extra-virgin olive oil
Kosher salt
1 tablespoon extra-virgin olive oil
1/2 cup walnuts, roughly chopped
Kosher salt
1 teaspoon Spanish paprika

Steps:

  • Roast the beets: Preheat the oven to 325 degrees F. Place the beets in a baking dish, then add 1 cup water. Cover tightly with foil. Roast until the beets yield when pierced with the tip of a knife, 1 to 1 1/2 hours, depending on the size of the beets. Set aside to cool.
  • Make the vinaigrette: In a medium bowl, whisk together the mustard, lemon juice and red wine vinegar. Slowly whisk in the olive oil. Season with kosher salt. Set aside.
  • Make the walnuts: Heat a medium skillet over medium heat and add the olive oil. When it gets hot (but not too hot), add the walnuts and season with kosher salt. They should fry slightly in the oil. When you can smell the nuts, add the paprika and reduce the heat to low. Cook for 2 to 3 minutes, stirring constantly, until the nuts brown slightly. Drain on paper towels and set aside.
  • Assemble the carpaccio: Lightly brush a platter (or individual plates) with olive oil. Rub the skin off of the beets with paper towels; trim any root tips and cut the beets into thin slices. Place in a single layer on the platter (or plates). Season with the sugar and flaky salt. Drizzle with the vinaigrette and top with the walnuts. Snip the chives into 1-inch pieces over the beets.

BEET CARPACCIO WITH GOAT CHEESE AND MINT VINAIGRETTE



Beet Carpaccio with Goat Cheese and Mint Vinaigrette image

Categories     Appetizer     Roast     Quick & Easy     Goat Cheese     Mint     Beet     Chive     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

12 2-inch beets, trimmed
1 cup crumbled soft fresh goat cheese (about 5 ounces)
2 tablespoons minced shallot
1/3 cup unseasoned rice vinegar
1/3 cup chopped fresh mint
1/4 cup walnut oil or olive oil
1 1/2 teaspoons sugar
1/4 cup chopped fresh chives

Steps:

  • Preheat oven to 350°F. Line rimmed baking sheet with foil. Place beets on sheet (if using both light- and dark-colored beets, place them on separate sheets to prevent discoloration). Sprinkle beets lightly with water. Cover tightly with foil. Bake until beets are tender when pierced with fork, about 40 minutes. Cool on sheet. Peel beets. (Can be prepared 1 day ahead. Place in resealable plastic bag; chill.)
  • Using cheese slicer or knife, slice beets very thinly. Slightly overlap slices on 6 plates, dividing equally. Sprinkle with cheese, then shallot, salt, and pepper. Whisk vinegar, mint, oil, and sugar in small bowl. Season with salt and pepper. Drizzle over beets. Sprinkle with chives.

BEET CARPACCIO WITH MINT VINAIGRETTE



Beet Carpaccio with Mint Vinaigrette image

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

6 2-inch beets, trimmed, as evenly sized as possible
2 ounces soft fresh goat cheese, or more to taste
sea salt and freshly ground black pepper to taste
⅓ cup rice vinegar
¼ cup chopped fresh mint
¼ cup olive oil
1 teaspoon white sugar

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

GOLDEN BEET CARPACCIO SALAD



Golden Beet Carpaccio Salad image

Provided by Marcela Valladolid

Categories     appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 7

1 large golden beet, or 3 medium red beets (about 12 ounces), trimmed
1/3 cup olive oil
1 red jalapeno chile, stemmed, seeded, and minced
1 tablespoon distilled vinegar
Kosher salt and freshly ground black pepper
1/3 cup gorgonzola cheese, crumbled
1 cup baby arugula

Steps:

  • Preheat the oven to 400 degrees F.
  • Wrap the beet tightly in foil. Roast the beet directly on the oven rack for 40 minutes, or until just tender when pierced with a knife. Unwrap, cool to room temperature, and then refrigerate until completely chilled. (The beet can be made 1 day ahead. Wrap in plastic and refrigerate.)
  • For the chile oil: In a small saucepan, combine the oil and minced chile, and set over medium-high heat. As soon as the chile begins to sizzle and turns orange in color, turn off the heat. Transfer the chile oil to a small bowl and cool completely. (The chile oil can be made 1 day ahead. Keep covered at room temperature.)
  • Carefully peel the beet. Using a mandolin, set at 1/8-inch thickness, or a very sharp knife, cut the beet into paper-thin rounds. Arrange the beet slices overlapping on a large platter. Sprinkle the vinegar all over. Drizzle some of the chile oil (with the minced chile) all over the beets. Season the beet slices generously with salt and pepper. Sprinkle all over with the Gorgonzola cheese. Garnish with the arugula and serve.

BEET CARPACCIO



Beet Carpaccio image

Provided by Mark Bittman

Categories     easy, quick, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 pounds beets (about 4 large)
Salt
freshly ground black pepper
4 cups arugula, watercress, mâche or other flavorful greens
2 tablespoons olive oil, or more if you like
1/2 cup shaved Parmesan cheese
1 lemon, cut into wedges

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

ROASTED GOLDEN BEETS



Roasted Golden Beets image

Golden beets are milder in flavor, and roasting them brings out their sweetness. Trust me, you'll turn beet haters into beet lovers, and my husband will confirm that! Serve warm or cold in a salad.

Provided by lutzflcat

Categories     Beet Recipes

Time 55m

Yield 4

Number Of Ingredients 8

cooking spray
1 pound golden beets
2 tablespoons olive oil
½ teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with foil and spray with cooking spray.
  • Peel beets, and cut into 1 1/2-inch chunks. Combine olive oil, sage, thyme, salt, and pepper in a large bowl. Add beets, and mix until well coated.
  • Spread beets out in a single layer on the prepared sheet pan and roast, flipping half way through, until the beets are tender and starting to turn golden brown, 35 to 40 minutes.
  • Remove from the oven, put beets back into the bowl, and toss with lemon zest.

Nutrition Facts : Calories 109.8 calories, Carbohydrate 11.2 g, Fat 7 g, Fiber 3.4 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 332.1 mg

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