Beet Carpaccio

Written By Margarita Florez

Surprisingly simple to pull off. Paper-thin beets layered across a flat dish, finished with crumbled goat cheese and a Honey Pecan dressing that ties everything together.

Ingredients:

  • 4-5 medium beets, scrubbed and trimmed

  • 1 c crumbled soft fresh goat cheese

  • 1/2 tbspn sugar

  • lemon zest

  • sea salt to taste

    Dressing

  • 1/4 c rice vinegar

  • 1/4 c olive oil

  • juice of half a lemon

  • 2 tbpsn Honey Pecan salsa macha

Instructions

1. Preheat oven to 350°F and line a baking sheet with foil.

2. Place beets on the sheet, sprinkle lightly with water, and cover tightly with foil.

3. Roast until fork-tender, about 40 minutes. Let cool completely, then peel.

4. lice beets as thinly as possible using a knife or mandoline.

5. Arrange slices on a flat dish, slightly overlapping.

6. In a mason jar, combine rice vinegar, olive oil, lemon juice, lemon zest, sugar, and Honey Pecan salsa macha. Seal and shake.

7. Drizzle dressing over the beets, finish with goat cheese and sea salt, and serve.

Margarita Florez
Previous

Avocado Macha Gremolata
Next

Mango Showoff