Roasted Golden Beet Carpaccio with Orange Walnut Vinaigrette

The single most popular post here at Spinach Tiger is one that only took five minutes of preparation and was merely a side to a more exciting main course. But, every single day, tons of people google roasted golden beets, and I’m just thrilled about it. That means I’m not alone in my love for this absolute gem of a root vegetable. Oh I love her big sister, the red beet. And, I don’t mind that my hands get red and I’ve ruined a white blouse or two, but who doesn’t swoon at this vibrant golden color?

Golden beets are a beautiful yellow wrapped inside a bright orange skins. They have what I call “food” appeal.  This means that on Thanksgiving, you could begin your fabulous dinner with a golden salad that is sure to set the mood for a special dinner.  I like my beets served at slightly colder than room temperature, but not cold.  They taste like a beet, but not a red beet. They roast a little sweeter.

Sliced very thin (carpaccio style) with a mandolin and sprinkled with some blood orange olive oil, and walnut vinegar, golden beets will wake up the taste buds and get your party rolling. Roasted golden beet carpaccio trumps the fruit salad that we grew up starting our Thanksgiving dinner with.

The good news is that you can roast your beets, toast the nuts the day before, slice, chill and have ready to go. You can also whisk your salad dressing a day in advance also. I like to have as many things done  the day before as possible.

I prepared a vinaigrette of blood orange olive oil, and walnut vinegar, but you can use any combination of olive oil and vinegar if you don’t have these flavored ingredients.  If you don’t have walnut vinegar, you could use any champagne vinegar or white balsamic.  Or you could even start with a walnut oil which would be superb.

I used pecans instead of walnuts because they were on hand, but you could use mix it up with either pecans or walnuts or both. A few nuts adds the crunchy texture I like to see and taste in a fall salad. The sweet of the beet, the crunch of the nuts, and the peppery arugula balance nicely against the oil and vinegar.

Tell, me readers, how do you start your Thanksgiving dinner? Do you have a small bite, an appetizer, a fruit salad or just dive into the main meal?

Print Recipe

5 from 1 vote

Roasted Golden Beet Carpaccio with Orange Walnut Vinaigrette

Golden Beets make a beautiful carpaccio salad.

Servings: 6

Ingredients

• 1-2 pounds golden beets. Look for large 2 very large beets, usually sold loosely.
• 1 tablespoon olive oil more if you need it
• Salt pepper,
• Small handful of arugula per serving.
• Vinaigrette see recipe below in notes

Instructions

• Chop off the tops, give a good scrub.
• Wrap in foil. Roast at 350 until caramelized, golden brown 30-40 minutes. Check at 15 minutes and give a turn.
• Use paper towel to rub off skin. Cool completely.
• Use mandolin to slice beets very thin.
• Toss arugula with dressing below, using just a little at a time, as arugula does not need a lot of dressing.
• Arrange beets on flat dish. Put arugula in middle. D
• Drizzle dressing over beets. Toss a few nuts onto salad.

Notes

Orange Walnut Vinaigrette Salad Dressing Recipe

1 teaspoon honey
2 tablespoon walnut vinegar (substitute red wine, balsamic or apple cider
4-6 tablespoons blood orange olive oil (substitute extra virgin olive oil with orange zest)
Sea salt, freshly ground black pepper
Whisk honey with vinegar until fully incorporated. Slowly whisk in olive oil. Season with salt and pepper. Allow to rest about twenty minutes, as some vinegars lose their potency after a while.
Taste and add more vinegar or more olive oil, whichever is needed.

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Interesting  Golden Beet Recipes from Other Food Bloggers

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Golden Beet Slaw from the Bitten Word

Delightful Beet Recipes from Spinach Tiger

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Roasted Golden Beets