Recipe Image

Beet Carpaccio

  • 30 m
  • 1 h 30 m
Katie Webster
“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. ”

Ingredients

    • 3 medium beets, (about 1 pound), such as red, golden and/or Chioggia
    • 12½-inch-thick slices baguette, preferably whole-grain
    • 4 teaspoons extra-virgin olive oil, divided
    • ¼ cup crumbled blue cheese, at room temperature
    • 1 teaspoon chopped fresh herbs, such as dill, savory or tarragon
    • ¼ teaspoon salt
    • Freshly ground pepper, to taste

Directions

  • 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.
  • 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.
ALL RIGHTS RESERVED © 2019 EatingWell.com Printed From EatingWell.com 8/20/2019