Best Beet Carpaccio With Goat Cheese And Arugula Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEET CARPACCIO



Beet Carpaccio image

Categories     Cheese     Onion     Vegetable     Appetizer     Roast     Thanksgiving     Vegetarian     Parmesan     Beet     White Wine     Fall     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

6 large or 12 medium beets (3 lb with greens), trimmed, leaving 1 inch of stems attached
3 medium onions (1 lb), halved lengthwise and thinly sliced crosswise
3 tablespoons unsalted butter
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoons balsamic vinegar
1/3 cup dry white wine
1/4 cup extra-virgin olive oil
1 (1/2-lb) piece Parmigiano-Reggiano
Special Equipment
a Japanese Benriner* or other adjustable-blade slicer; a small offset spatula

Steps:

  • Preheat oven to 400°F.
  • Tightly wrap beets in double layers of foil to make 3 packages (2 large beets or 4 medium per package) and roast on a baking sheet in middle of oven until tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil packages (the steam makes beets easier to peel), about 30 minutes.
  • While beets are roasting, cook onions in butter in a 12-inch heavy skillet, covered, over moderately low heat, stirring occasionally, until soft, about 20 minutes. Add salt, sugar, and vinegar and cook, uncovered, stirring occasionally, until onions are very tender and caramelized to deep brown, about 20 minutes more. Add wine and boil, stirring occasionally, until liquid is reduced to about 2 tablespoons, 3 to 5 minutes. Transfer mixture to a food processor and pulse to a coarse purée. Return to skillet and season with salt and pepper, then reheat onion marmalade, covered, over low heat.
  • While marmalade is reheating, peel beets, discarding stems and root ends, and cut crosswise into 1/8-inch-thick slices with slicer.
  • Divide warm marmalade among 6 dinner plates and spread evenly in a very thin layer to cover bottom of each plate using offset spatula. Arrange beet slices in 1 layer over onion, overlapping them only enough to cover onions. Drizzle 2 teaspoons oil over each serving and season with pepper. Shave 4 to 6 curls of Parmigiano-Reggiano with a vegetable peeler over beets on each plate. Serve immediately.
  • Available at many cookware stores and Uwajimaya (800-899-1928).

BEET CARPACCIO



Beet Carpaccio image

Provided by Mark Bittman

Categories     easy, quick, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 pounds beets (about 4 large)
Salt
freshly ground black pepper
4 cups arugula, watercress, mâche or other flavorful greens
2 tablespoons olive oil, or more if you like
1/2 cup shaved Parmesan cheese
1 lemon, cut into wedges

Steps:

  • Peel the beets and slice them as thinly as possible with a mandoline or the slicing blade of a food processor. Spread the beet slices in a thin layer on a serving platter. Sprinkle with salt and pepper, then top with the greens. Sprinkle with more salt and pepper and drizzle with the oil. Scatter the shaved Parmesan on top and serve with the lemon wedges.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 493 milligrams, Sugar 11 grams

SALT-ROASTED BEET CARPACCIO



Salt-Roasted Beet Carpaccio image

Provided by Food Network Kitchen

Time 1h45m

Yield 4

Number Of Ingredients 13

1 3-pound box kosher salt
4 medium beets, trimmed
1/2 cup goat cheese
1/4 cup creme fraiche
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon red wine vinegar
1 teaspoon minced shallot
Freshly ground pepper
Vegetable oil, for frying (about 1 cup)
4 to 8 fresh sage leaves
2 cups baby arugula
Juice of 1/2 lemon
1/4 cup pine nuts, toasted

Steps:

  • Preheat the oven to 350 degrees F. Put a 1/4-inch layer of salt in the bottom of a small baking dish. Place the beets on top of the salt, making sure they are not touching each other. Cover the beets with the remaining salt (save some for seasoning) and bake until fork-tender, about 1 hour, 15 minutes. Remove the beets from the salt and let cool to room temperature.
  • Meanwhile, make the dressing: Puree the goat cheese, creme fraiche, olive oil, vinegar and shallot in a blender until smooth. Season with salt and pepper. Refrigerate until ready to use.
  • Heat the vegetable oil in a small skillet over medium heat until shimmering. Add the sage leaves and fry until crisp, 5 to 10 seconds. Transfer with a slotted spoon to a paper towel-lined plate to drain; season lightly with salt.
  • Peel the beets (the skins will slip right off) and slice into thin rounds using a mandoline or sharp knife. Divide the beet slices among plates. Spoon some of the goat cheese dressing on top. Put the arugula in a bowl, drizzle with the lemon juice and olive oil, season with salt and toss. Add the arugula salad to the plates; drizzle with more goat cheese dressing, if desired. Top with the pine nuts and fried sage.

Related Topics