This Beet Carpaccio with Champagne Vinaigrette is a delicate treat.
Beet Carpaccio with Champagne Vinaigrette
2017-02-03 22:40:27
Makes 2 servings
Ingredients
- 2 small candy-striped beets, washed and trimmed
- 2 tablespoons olive oil
- 1/2 teaspoon sugar
- 1/4 teaspoon kosher salt
- 2 cups spring-mix lettuces, divided
- Champagne Vinaigrette (recipe follows)
- Garnish: microgreens and 2 radishes, thinly sliced
Instructions
- Preheat oven to 450˚. In a medium bowl, toss beets in olive oil to coat; sprinkle with sugar and salt. Place beets in aluminum foil; wrap tightly. Place wrapped beets in a baking dish, and bake for 30 minutes. Remove from oven, and let cool to room temperature, about 1 hour.
- Rub cooled beets with a paper towel to remove peels. Place in an airtight container, and refrigerate for at least 1 hour.
- Using a mandoline, thinly slice each beet. Divide slices between 2 plates. Top with lettuces. Drizzle with Champagne Vinaigrette. Garnish with microgreens and radishes, if desired. Serve immediately.
Victoria https://www.victoriamag.com/
Champagne Vinaigrette
2017-02-03 22:41:30
Makes 1 cup
Ingredients
- 1/3 cup champagne vinegar
- 2 teaspoons whole-grain mustard
- 2 cloves garlic, peeled and minced
- 1 teaspoon kosher salt
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon sugar
- 2/3 cup olive oil
Instructions
- In a small bowl, combine vinegar, mustard, garlic, salt, pepper, and sugar. Gradually whisk in olive oil until mixture is smooth. Cover, and chill for at least 30 minutes. Vinaigrette can be stored, refrigerated, in an airtight container for up to 3 days.
Victoria https://www.victoriamag.com/
From “Recipe For Romance” on page 33 in the January/February 2014 issue of Victoria.
