Beet Carpaccio

Beet Carpaccio

2 Medium-Large Red Beets-Roasted and sliced very thinly
2 Medium-Large Yellow Beets – Roasted and sliced very thinly
Drizzle of olive oil – for beets
Drizzle of honey – for beets
5 c. Baby Spinach
5 Baby Purple Onions sliced very thinly- these are very sweet ( if can’t find use regular Purple Onion)
1/4 c. Toasted Walnuts coarsely chopped – drizzled with a little bit of honey after toasting
3-4 slices Prosciutto chopped in small pieces
1-2 Tbsp capers – depending on your taste
Large Shavings of Montasio Cheese ( From Venezia region,  very rich with grassy, fruity flavor)
If unable to find Montasio, Parmigiano-Reggiano is a fine substitute

Juice of 1 Lemon (Meyer if you can find )
Whisk in 1/2 c. Olive Oil
Add 1/4 tsp Kosher Salt & Freshly ground black pepper ( about 3 twists of the grinder)
1 Tbsp Fresh Basil Leaves cut in chiffonade style (ribbons)
Whisk all together until well blended.

To roast beets: Peel beets and place on foil in pan. Drizzle with a little olive oil  and a little honey- add a touch of salt and pepper. Seal beets tightly with foil and roast in a 450 oven for about 60 min. When time is up – remove from oven and let beets sit in foil tent for about 20 min. Release steam and set aside. When cool slice VERY thinly and arrange alternately in concentric circles (about 2 circles) on round platter leaving a little room in center.

Toast walnuts in oven til just golden – remove from oven and drizzle with a little honey – toss.

Steps up to this point can be performed several hours ahead.

Just before serving, toss baby spinach in just enough of prepared dressing to coat.
Toss with thinly sliced baby purple onions and mound in center of beets. Drizzle the beets with a little of the lemon dressing.

Top spinach mixture with chopped prosciutto.

Sprinkle capers over beets.

Sprinkle honeyed walnuts over all.

Top the Center mound with shaved Montasio.

Serve immediately.



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