JOURNAL

Summer Beet Carpaccio

Summer Beet Carpaccio

Some veggies are just too beautiful to eat, and sometimes beets can fall into that category! Good thing for us, they are refreshing, available, and healthy. Give this dish from The Home Cook a try at your next 

1 tablespoon cider vinegar

1 tablespoon balsamic vinegar

2 teaspoons dark brown sugar

kosher salt and freshly ground pepper

1/4 cup extra virgin olive oil

2 tablespoons grated fresh ginger

2 lbs medium to small beets, peeled and very thinly sliced

1 cup arugula leaves

 1 small bunch fresh chives

Maldon sea salt

1. Make the vinaigrette: In a large bowl, whisk together the cider vinegar, balsamic vinegar, brown sugar, and kosher salt and black pepper to taste. Whisk in the olive oil and ginger.

2. Arrange the salad: Toss the beet slices in the bowl of vinaigrette. Then remove them with a slotted spoon and arrange them, overlapping slightly, on a platter covering the entire surface of the platter (or do this on individual serving plates.) Arrange the arugula around the edge of the platter and snip sone gives over the top so the beets are still front and center. Top the arugula with the remaining vinaigrette, and season with Maldon salt.

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