2

Beet Carpaccio

Total Time
35 min
Prep
25 min
Serves
8
Difficulty
Easy
This jewel-toned salad features the taste of rich and earthy raw beets, the crunch and spiciness of radishes, peppery arugula, and the umami flavor of the Parmesan shavings. When shopping, look for smaller beets with firm yet yielding texture for the best flavor.
Ingredients

uncooked shallot(s)

3 Tbsp, minced

red wine vinegar

3 Tbsp

sea salt

½ tsp, coarse variety, divided (or to taste)

black pepper

¼ tsp, freshly ground, divided (or to taste)

extra virgin olive oil

3 Tbsp

fresh radish(es)

4 medium, sliced paper thin

uncooked beets

4 medium, peeled

arugula

5 oz, baby variety

shredded Parmigiano Reggiano cheese

1½ oz, or thinly shaved

lemon(s)

1 medium, cut into 8 wedges

Instructions

  1. Whisk together shallot, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in small bowl; slowly whisk in oil and set aside.
  2. Slice radishes and beets as thinly as possible (use mandoline if you have one), making sure to slice radishes first. Set radishes aside. Combine beets with 1/4 cup dressing in medium bowl; toss to coat and marinate at least 10 minutes.
  3. Toss arugula with remaining dressing, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in large bowl. Spread beets out on large platter; arrange arugula mixture over top. Top with radishes and Parmesan; serve with lemon wedges.
  4. Serving size: 1 1/2 cups

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