Roasted Beet Carpaccio With Goat Cheese And Agave Dressing Recipe

ENTRADAS / APPETIZER

1. 1

   Roast the beets

   Preheat oven to 200°C (400°F). Wash beets, trim tops, and wrap each beet in foil with a light drizzle of olive oil and a pinch of salt. Roast 45–60 minutes, or until tender when pierced with a knife. Remove from oven and let cool enough to handle.

2. 2

   Prepare the dressing

   In a small bowl, whisk together agave nectar, lemon juice, extra virgin olive oil, and a pinch of salt and pepper. Taste and adjust sweetness or acidity if needed.

3. 3

   Gently slice the beets

   Once beets are cool, peel away the skin. Using a sharp knife or mandoline, slice the beet into very thin rounds or ribbons. Arrange on a serving platter to form a carpaccio base.

4. 4

   Prepare the greens and cheese

   Rinse arugula and microgreens; pat dry. Crumble goat cheese into small uneven chunks and set aside.

5. 5

   Assemble the carpaccio

   Fan the beet slices on the platter. Scatter goat cheese crumbles evenly over the beets. Top with arugula, toasted walnuts, and microgreens for contrast and texture.

6. 6

   Dress and finish

   Drizzle the agave-lemon dressing over the prepared carpaccio or serve on the side. Finish with a light crack of black pepper if desired and serve immediately.