“I add a sprinkle of sugar to the beets to amp up their natural sweetness.”
| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 25 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 4 to 5 medium red beets, tops removed, scrubbed
- Extra-virgin olive oil, for brushing
- 1/2 tablespoon sugar
- 1 tablespoon flaky salt (such as Maldon)
- 1 small bunch chives
- 1 tablespoon dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/3 cup extra-virgin olive oil
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 1/2 cup walnuts, roughly chopped
- Kosher salt
- 1 teaspoon Spanish paprika
Instructions
- Roast the beets: Preheat the oven to 325 degrees F. Place the beets in a baking dish, then add 1 cup water. Cover tightly with foil. Roast until the beets yield when pierced with the tip of a knife, 1 to 1 1/2 hours, depending on the size of the beets. Set aside to cool.
- Make the vinaigrette: In a medium bowl, whisk together the mustard, lemon juice and red wine vinegar. Slowly whisk in the olive oil. Season with kosher salt. Set aside.
- Make the walnuts: Heat a medium skillet over medium heat and add the olive oil. When it gets hot (but not too hot), add the walnuts and season with kosher salt. They should fry slightly in the oil. When you can smell the nuts, add the paprika and reduce the heat to low. Cook for 2 to 3 minutes, stirring constantly, until the nuts brown slightly. Drain on paper towels and set aside.
- Assemble the carpaccio: Lightly brush a platter (or individual plates) with olive oil. Rub the skin off of the beets with paper towels; trim any root tips and cut the beets into thin slices. Place in a single layer on the platter (or plates). Season with the sugar and flaky salt. Drizzle with the vinaigrette and top with the walnuts. Snip the chives into 1-inch pieces over the beets.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 356 |
| Total Fat | 33 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 349 mg |
Reviews
Dressing is lacking in flavor. Dish is just OK
Made this dish tonight to go along with some butternut squash bruschetta for “no meat Monday.” It was DELICIOUS! This was my first time roasting beets and I can’t get over how wonderful they taste. Another great one, ICAG!
I saw this recipe in my Food Network magazine and decided to try it for Easter! IT WAS SO AMAZING! I am the queen of alterations but I did not make ANY alterations! I roasted and peeled the beets the night before and placed them in the refrigerator and then cut and finished assembling it right before we ate! I cant get enough of this dish!!! The leftovers were fantastic on my salad then next day! THIS DISH IS AMAZING and PERFECT!!! Thank you Alex