I’ve seen this presentation at restaurants before (can’t remember where though) and it’s such a simple way to make an elegant looking beet salad. Here, I used golden beets but any color will work. You can cook the beets any way you prefer as long as it remains whole. Peel them and allow them to cool. Slice them very thinly with a mandolin. Arrange in any pattern you like.

Golden Beets

For golden beets, I quartered some cherry tomatoes, but if you use purple beets, try some little cubes of apple or pear. Try to sprinkle with the best salt and the best pepper you can find. Drizzle with a syrupy balsamic vinegar and a strong olive oil. Simple and delicious.

Golden Beet Carpaccio 1
posted by jessica at 09:27 AM Filed under Un-Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.