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20 minute dinner recipes

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Beet Carpaccio

http://www.eatingwell.com/recipes/beet_carpaccio.html

From EatingWell:  July/August 2009

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.

6 servings | Active Time: 30 minutes | Total Time: 1 1/2 hours

Ingredients

Preparation

  1. 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.
  2. 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.)
  3. 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.

Nutrition

Per serving : 132 Calories; 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