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Raw Beet Carpaccio by Daphne Oz

7
Points®
Total Time
15 min
Prep
15 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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