blue cheese snow, pickled onion, watercress, orange dijon caper vinaigrette, balsamic reduction

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.

Prepare the Beets

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.

Pickle the Onion

In a bowl, whisk together the orange juice, Dijon mustard, capers, olive oil, salt, and black pepper to taste. Adjust the seasoning as needed.

Make the Vinaigrette

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.

Make the Balsamic Reduction

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.

beet carpaccio

Recipe information

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