Beet Carpaccio Recipe
Recipe information
Make Beet Carpaccio in just 2h . blue cheese snow, pickled onion, watercress, orange dijon caper vinaigrette, balsamic reduction
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Main Ingredients
Preparation Steps
1. Prepare the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them for about 45-60 minutes until tender. Let them cool, then peel and slice thinly.
2. Pickle the Onion
Thinly slice the red onion and place it in a bowl. In a small saucepan, heat equal parts water and vinegar (enough to cover the onions) with a teaspoon of salt and a teaspoon of sugar until dissolved. Pour the pickling liquid over the onions and let them sit for at least 30 minutes.
3. Make the Vinaigrette
In a bowl, whisk together the orange juice, Dijon mustard, capers, olive oil, salt, and black pepper to taste. Adjust the seasoning as needed.
4. Make the Balsamic Reduction
In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Reduce the heat to low and let it simmer until it thickens and reduces by half, about 10-15 minutes. Let it cool.
5. Assemble the Carpaccio
On a large plate, arrange the beet slices in a circular pattern. Scatter the pickled onions and watercress on top. Drizzle with the orange Dijon caper vinaigrette and finish with a sprinkle of blue cheese snow and balsamic reduction.
Local Coupons
No local coupons found for this recipe's ingredients.