Best Golden Beet Carpaccio Recipes

Golden Beet Carpaccio Salad image

Provided by Marcela Valladolid

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 7

1 large golden beet, or 3 medium red beets (about 12 ounces), trimmed
1/3 cup olive oil
1 red jalapeno chile, stemmed, seeded, and minced
1 tablespoon distilled vinegar
Kosher salt and freshly ground black pepper
1/3 cup gorgonzola cheese, crumbled
1 cup baby arugula

Steps:

Preheat the oven to 400 degrees F.
Wrap the beet tightly in foil. Roast the beet directly on the oven rack for 40 minutes, or until just tender when pierced with a knife. Unwrap, cool to room temperature, and then refrigerate until completely chilled. (The beet can be made 1 day ahead. Wrap in plastic and refrigerate.)
For the chile oil: In a small saucepan, combine the oil and minced chile, and set over medium-high heat. As soon as the chile begins to sizzle and turns orange in color, turn off the heat. Transfer the chile oil to a small bowl and cool completely. (The chile oil can be made 1 day ahead. Keep covered at room temperature.)
Carefully peel the beet. Using a mandolin, set at 1/8-inch thickness, or a very sharp knife, cut the beet into paper-thin rounds. Arrange the beet slices overlapping on a large platter. Sprinkle the vinegar all over. Drizzle some of the chile oil (with the minced chile) all over the beets. Season the beet slices generously with salt and pepper. Sprinkle all over with the Gorgonzola cheese. Garnish with the arugula and serve.

Golden Beet Carpaccio image

Provided by Tina Miller

Yield Makes 6 servings

Number Of Ingredients 7

4 medium (2 1/2-inch diameter) golden beets, trimmed, scrubbed
3 tablespoons olive oil
1/2 cup very thinly sliced red onion
1/4 cup extra-virgin olive oil
2 tablespoons drained capers
2 tablespoons minced fresh chives
6 cups (loosely packed) baby arugula

Steps:

Preheat oven to 375°F. Toss beets with oil in roasting pan. Sprinkle with salt. Cover pan with foil. Roast beets until tender, about 50 minutes. Let beets stand covered at room temperature 20 minutes. Peel beets. Place in bowl; cover and chill at least 1 hour. DO AHEAD Can be made 2 days ahead. Keep chilled.
Toss onion, oil, capers, and chives in small bowl. Season to taste with salt and pepper. Thinly slice beets. Arrange beets in concentric circles on each of 6 plates. Mound arugula atop center of beets on each. Spoon onion-caper mixture over. Sprinkle with salt and pepper.