Beet Carpaccio
3
Points®
Temps total: 35 min • Préparation: 25 min • Cuisson: 0 min • Portions: 8 • Difficulté: Facile
Wear gloves when handling raw beets if you don’t want your hands to turn pink.
Ingrédients
Shallots
3 tbsp(s), minced
Red wine vinegar
3 tbsp(s)
Sea salt
½ tsp(s), coarse variety, divided (or to taste)
Black pepper
¼ tsp(s), freshly ground, divided (or to taste)
Olive oil
3 tbsp(s)
Beets
4 medium, peeled
Arugula
5 oz, baby variety
Radishes
4 medium, sliced paper thin
Shredded Parmigiano Reggiano cheese
1½ oz, or thinly shaved
Lemon
1 medium, cut into 8 wedges
Instructions
1
In a small bowl, whisk together shallots, vinegar, 1/4 tsp salt and 1/8 tsp pepper; slowly whisk in oil and set aside.
2
Slice beets as thinly as possible (use a mandoline if you have one); combine beets with 1/4 c dressing and toss to coat. Reserve remaining dressing; let beets sit for at least 10 minutes to marinate.
3
Toss arugula with reserved dressing, remaining 1/4 tsp salt and remaining 1/8 tsp pepper. Spread beets out on a large platter; arrange arugula mixture over top. Top with radishes and cheese; serve with lemon wedges on the side.
4
Serving size: 1 1/2 c
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