Beet Carpaccio Salad
If you are a regular follower of ForkNDine, you know that we love beets. You can find various varieties of beets almost all year round – red, yellow, Chioggia (candy cane), and others. They’re a very nice, healthy winter root vegetable for hearty meals – but also are excellent in refreshing summer salads. Our “Beautiful Beets” blog provided five our of favorite recipes (click HERE), and now we add one more very cool version.
- 10 to 12 2-inch beets, trimmed and peeled
- One large orange, peeled and sectioned
- 1 cup crumbled soft fresh goat cheese (about 5 ounces)
- 1 cup fresh arugula
- ½ cup of the Serious Foodie Blood Orange/Aji Panca Sauce
- ¼ cup rice wine vinegar (or apple cider vinegar)
- 1 tablespoon light brown sugar
- ¼ tsp salt
- 2 tablespoons minced shallot
- ¼ cup olive oil
- Prepare the salad dressing: Whisk together Blood Orange/Aji Panca Sauce, vinegar, brown sugar, and salt. While whisking, slowly pour in the oil. Mix in the shallots.
- If you want to roast the beets, preheat oven to 350°F. Line rimmed baking sheet with foil. Place beets on sheet (if using both light- and dark-colored beets, place them on separate sheets to prevent discoloration). Sprinkle beets lightly with olive oil. Cover tightly with foil. Bake until beets are tender when pierced with fork, about 45 to 50 minutes. Cool on sheet. Peel beets. (Can be prepared 1 day ahead. Place in resealable plastic bag; chill.)
- Using a mandolin, cheese slicer, or knife, slice beets very thinly. Slightly overlap slices on 6 plates, dividing equally. Sprinkle with cheese, salt, and pepper. Add the orange slices, and drizzle with the salad dressing.
- Separately mix the salad dressing with the arugula, and place onto each plate before serving.