Beet Carpaccio
3
Points®
Total time: 35 min • Prep: 25 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Wear gloves when handling raw beets if you don’t want your hands to turn pink.
Ingredients
Shallots
3 tbsp(s)
Red wine vinegar
3 tbsp(s)
Sea salt
½ tsp(s)
Black pepper
¼ tsp(s)
Olive oil
3 tbsp(s)
Beets
4 medium
Arugula
5 oz
Radishes
4 medium
Shredded Parmigiano Reggiano cheese
1½ oz
Lemon
1 medium
Instructions
1
In a small bowl, whisk together shallots, vinegar, 1/4 tsp salt and 1/8 tsp pepper; slowly whisk in oil and set aside.
2
Slice beets as thinly as possible (use a mandoline if you have one); combine beets with 1/4 c dressing and toss to coat. Reserve remaining dressing; let beets sit for at least 10 minutes to marinate.
3
Toss arugula with reserved dressing, remaining 1/4 tsp salt and remaining 1/8 tsp pepper. Spread beets out on a large platter; arrange arugula mixture over top. Top with radishes and cheese; serve with lemon wedges on the side.
4
Serving size: 1 1/2 c
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