Here multicolored beets are presented carpaccio-style (paper-thin slices) with a sprinkling of crumbled blue cheese. Once hard to find, beautiful varieties of beets, such as pink-and-white-striped 'Chioggia,' electric-yellow 'Golden Detroit' and ruby-red 'Moneta,' are more readily available. Seek them out at farmers' markets or supermarkets that stock local, in-season produce.
Active Time: 30 minutes |
Total Time: 1 1/2 hours
3 medium beets, (about 1 pound), such as red, golden and/or Chioggia
1 teaspoon chopped fresh herbs, such as dill, savory or tarragon
1/4 teaspoon salt
Freshly ground pepper, to taste
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°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.
Per serving :
5 g Fat;
1 g Sat;
3 g Mono;
4 mg Cholesterol;
19 g Carbohydrates;
5 g Protein;
4 g Fiber;
330 mg Sodium;
177 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1 fat
Tips & Notes
Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days. Bring to room temperature before serving.