Beet carpaccio
3
Points®
Total Time
35 min
Prep
25 min
Serves
8
Difficulty
Easy
Carpaccio is traditionally a dish of paper-thin slices of raw beef served with a drizzle of olive oil, lemon juice, and often capers. This jewel-toned vegetarian spin features the taste of earthy, thinly-sliced raw beets, the crunch and spiciness of radishes, lacy leaves of 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. This vibrant salad is a delicious showstopper for a special occasion meal.
Ingredients
Shallot
3 Tbsp, chopped, 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
Radishes
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
1 item(s), large, cut into 8 wedges