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.
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.