Raw Beet Carpaccio by Daphne Oz
7
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
I like beets any which way, but I’m especially particular to skipping a long roasting or boiling process in favor of a shaved raw plate. I love the crunch of thinly sliced beets—sweet but just a touch of earthy. You can use this mix on top of a salad, thrown over yogurt or grains, or just on their own.
Ingredients
Extra virgin olive oil
¼ cup(s)
Red wine vinegar
2 Tbsp
Honey
1 tsp
Fresh tarragon
2 tsp, chopped
Kosher salt
½ tsp
Black pepper
2 pinch(es), or to taste
Uncooked beets
8 medium, red or golden, scrubbed and rinsed
Orange
2 medium, navel variety
Lettuce
4 cup(s), chopped, frisée, rinsed, dried and torn or chopped into bite size pieces
Sea salt
2 pinch(es), flaky, or to taste
Feta cheese
2 oz, crumbled
Instructions
1
In a small bowl, whisk together the olive oil, vinegar, honey, tarragon, salt, and pepper to taste
2
Peel the beets or, if they’re organic, scrub extra well and leave the skin on. Carefully slice them extra thin on a mandolin or with a sharp knife.
3
Use a paring knife to peel and then segment the oranges, discarding the peel and pith.
4
Place the frisee on a serving plate or in a salad bowl and arrange the beets and orange segment overtop. Spoon the vinaigrette overtop, then finish with a pinch of flaky sea salt and the crumbled cheese.
5
Serving size: ¼ of salad
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