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.

Katie Webster
Source: EatingWell Magazine, July/August 2009
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days. Bring to room temperature before serving.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

132.2 calories; protein 5.4g 11% DV; carbohydrates 19.2g 6% DV; exchange other carbs 1.5; dietary fiber 3.8g 15% DV; sugars 3.7g; fat 5g 8% DV; saturated fat 1.3g 7% DV; cholesterol 3.5mg 1% DV; vitamin a iu 53.4IU 1% DV; vitamin c 2.5mg 4% DV; folate 57mcg 14% DV; calcium 33.4mg 3% DV; iron 0.4mg 2% DV; magnesium 12.8mg 5% DV; potassium 177.6mg 5% DV; sodium 318.6mg 13% DV; thiaminmg 2% DV.