Summer Beet Carpaccio

Summer Beet Carpaccio – The Home Cook – Alex Guarnaschelli
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I am a big fan of beets because they are so beautiful. If you have a mandoline slicer, put it on a narrow setting and gently slice the beets. If cutting by hand, use a sharp knife to cut slices as thinly as you can manage. The thin raw slices are what make this dish so refreshing.

Published:

January 21, 2021

 

Summer Beet Carpaccio – The Home Cook – Alex Guarnaschelli

Summer Beet Carpaccio

Course: Appetizer
Serving Size: 4 - 6
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Ingredients

For the vinaigrette:

  • 1 tbsp cider vinegar
  • 1 tbsp balsamic vinegar
  • 2 tsp dark brown sugar
  • Kosher salt
  • freshly ground black pepper
  • ¼ cup extra virgin olive oil
  • 2 tbs[ grated fresh ginger

For the salad:

  • 2 lbs medium to small beets peeled and very thinly sliced
  • 1 cup arugula leaves
  • 1 small bunch fresh chives
  • Maldon sea salt

Instructions

Vinaigrette:

  • In a large bowl, whisk together the cider vinegar, balsamic vinegar, brown sugar, and kosher salt and black pepper to taste. Whisk in the olive oil and ginger.

Salad:

  • Toss the beet slices in the bowl of vinaigrette. Then remove them with a slotted spoon and arrange them, overlapping slightly, on a platter, covering the entire surface of the platter (or do this on individual serving plates). Arrange the arugula around the edge of the platter and snip some chives over the top so the beets are still front and center. Top the arugula with the remaining vinaigrette, and season with Maldon salt.

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