GOLDEN BEET CARPACCIO
Here's a veggie take on classic carpaccio. Chioggia beets would also be beautiful.
Provided by Tina Miller
Yield Makes 6 servings
Number Of Ingredients 7
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.
BEET CARPACCIO
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
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).
SALT-ROASTED BEET CARPACCIO
Provided by Food Network Kitchen
Time 1h45m
Yield 4
Number Of Ingredients 13
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.
COOKED BEET "CARPACCIO"
"I add a sprinkle of sugar to the beets to amp up their natural sweetness."
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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.
BEET CARPACCIO
Try a vegetarian twist on a classic with this Beet Carpaccio recipe from Laura Vitale, host of "Laura in the Kitchen." Earthy beets combine with a light dressing of olive oil and dill for a refreshing dish that's perfect for sharing.
Provided by Bertolli
Time 1h20m
Yield X
Number Of Ingredients 6
Steps:
- 1 Preheat your oven to 400℉. Trim the tops and bottom of your beets, scrub them well under cold running water and wrap each one individually in some aluminum foil. Place them on a baking sheet and pop them in the oven for about 45 minutes or until just tender enough to pierce with a knife. Don't overcook them or you won't be able to slice them thin enough.
- 2 Remove the beets from the oven, allow them to cool to room temperature before popping them in the fridge to cool completely. Note, this can be done a day in advance and kept in a sealed container in the fridge until needed.
- 3 Carefully peel the beets with a sharp paring knife, then slice them thinly and place them on a platter, set aside.
- 4 In a small bowl, add the shallots, vinegar, oil, salt and pepper, stir well and evenly drizzle this over the beets. Finish with fresh dill scattered over the top and dig in!
BEET CARPACCIO
Provided by Mark Bittman
Categories easy, quick, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
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
More about "beet carpaccio food"
GOLDEN BEET CARPACCIO WITH PICKLED MUSTARD ... - FOOD & …
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 4
- Preheat the oven to 375°. On a large sheet of heavy-duty foil, toss the beets with oil and season with salt and pepper. Wrap the beets in the foil and bake for about 1 hour, until tender when pierced. Let the beets cool slightly, then peel and let cool completely. Slice the beets crosswise 1/8 inch thick.
- Meanwhile, in a small saucepan, combine 1/3 cup of water with the balsamic vinegar, mustard seeds, sugar and a pinch of salt and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the seeds are nearly tender and most of the liquid is absorbed, about 12 minutes; let cool.
- In a small bowl, whisk the tarragon vinegar with the Dijon mustard, horseradish and 3 tablespoons of olive oil. Season the vinaigrette with salt and pepper.
- Arrange the beet slices on 4 plates or a platter, season with salt and pepper and drizzle with the horseradish dressing. Dollop the pickled mustard seeds on top; if the pickling liquid seems too thick, stir in water 1 teaspoon at a time before dolloping. Garnish the beets with arugula leaves, snipped chives and minced red onion and serve.
BEET CARPACCIO RECIPE - WEBMD
From webmd.com
Cuisine AmericanEstimated Reading Time 1 minServings 6Calories 132 per serving
- Place beets in a large saucepan and add enough water to cover by at least 2 inches. Bring to a boil; reduce heat to maintain a gentle simmer and cook until a fork inserted into a beet comes out with little resistance, about 40 minutes. (Overcooking will make the beets more difficult to thinly slice.) Drain and let stand until cool enough to handle.
- While the beets cool, brush baguette slices with 2 teaspoons oil. To toast, preheat oven to 350°F. Arrange the slices in a single layer on a large baking sheet and bake, turning once halfway through, until toasted but not browned, about 14 minutes. (Alternatively, grill the bread over medium heat, turning once, until lightly toasted, 2 to 3 minutes.)
- Trim both ends of the beets and rub off the skins with your fingers. Slice as thinly as possible, using a mandoline or sharp knife. Arrange the beet slices on a large platter or on 6 salad plates. Sprinkle blue cheese, herbs, salt and pepper over the beets and drizzle with the remaining 2 teaspoons oil. Serve with the toasted baguette.
BEET CARPACCIO RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Vegetable RecipesCalories 132 per servingTotal Time 1 hr 30 mins
- Place beets in a large saucepan and add enough water to cover by at least 2 inches. Bring to a boil; reduce heat to maintain a gentle simmer and cook until a fork inserted into a beet comes out with little resistance, about 40 minutes. (Overcooking will make the beets more difficult to thinly slice.) Drain and let stand until cool enough to handle.
- While the beets cool, brush baguette slices with 2 teaspoons oil. To toast, preheat oven to 350 degrees F. Arrange the slices in a single layer on a large baking sheet and bake, turning once halfway through, until toasted but not browned, about 14 minutes. (Alternatively, grill the bread over medium heat, turning once, until lightly toasted, 2 to 3 minutes.)
- Trim both ends of the beets and rub off the skins with your fingers. Slice as thinly as possible, using a mandoline or sharp knife. Arrange the beet slices on a large platter or on 6 salad plates. Sprinkle blue cheese, herbs, salt and pepper over the beets and drizzle with the remaining 2 teaspoons oil. Serve with the toasted baguette.
BEET CARPACCIO WITH GOAT CHEESE - RICARDO
From ricardocuisine.com
5/5 (71)Category AppetizersServings 8Total Time 1 hr 45 mins
- In a saucepan of salted boiling water, cook the beets over medium-low heat for about 1 hour and 15 minutes or until tender, depending on their size. Place them into ice cold water until completely cooled. Peel and slice thinly on a mandolin. Set aside.
- In a small bowl or in the food processor, combine the egg yolk, vinegar, and mustard. Add approximately the first third of the oil, drop-by-drop, whisking constantly. When the mayonnaise begins to set, drizzle in the remaining oil, beating vigorously. Add the water to loosen the mayonnaise. Season with salt and pepper.
- Line large plates with the beet slices. Garnish with lamb’s lettuce, pistachio, and raspberries. Crumble the goat cheese on top of the carpaccio. Drizzle with the mayonnaise.
GOLDEN BEET CARPACCIO RECIPE | BON APPéTIT
From bonappetit.com
5/5 (2)Servings 6
- 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.
BEET CARPACCIO WITH FETA, ROCKET, NUTS AND BERRY DRESSING
From foodtempel.com
Ratings 2Category Vegetable DishesCuisine Italian RecipesTotal Time 10 mins
BEET CARPACCIO RECIPE | MYRECIPES
From myrecipes.com
Servings 8Total Time 1 hr 28 mins
- Combine sugar, vinegar, ginger, and 1/3 cup water in a nonreactive saucepan. Bring to a boil, reduce heat, and simmer 3 to 5 minutes. Remove ginger.
- Add beets to vinegar mixture, and bring to a boil. Cook 30 seconds (for paper thin slices) or 3 minutes (for 1/8-inch slices) or until beets are tender but still hold their shape. Remove pan from heat; allow beets to cool to room temperature in the liquid. Drain beets, reserving liquid. Place beets into a jar; cover with 1/4 cup cooking liquid.
- Bring remaining cooking liquid to a boil; reduce heat, and simmer 10 minutes or until mixture thickens and reduces to 1/2 cup. Cool; cover and chill until ready to serve.
BEET CARPACCIO WITH MARINATED BEAN SALAD RECIPE - GOOP
From goop.com
Servings 4Category Detox & Cleanse Recipes
- Line a roasting pan with aluminum foil and place the beets in the pan. Coat them with a tablespoon of olive oil and sprinkle with salt.
- Cover the beets with aluminum foil, place in the oven to roast for about an hour or until tender. Beets are done once they can be easily speared with a fork.
BEST RAW-BEET CARPACCIO RECIPE - GOODHOUSEKEEPING.COM
From goodhousekeeping.com
Servings 4Estimated Reading Time 1 minCategory Appetizers, Side DishTotal Time 10 mins
- In a small bowl, whisk together olive oil, vinegar, honey, tarragon, 1/2 teaspoon kosher salt, and freshly cracked black pepper to taste.
BEET CARPACCIO WITH DEEP FRIED CAPERS AND ... - FOOD CULTURE
From ateriet.com
Estimated Reading Time 1 min
B.C. SUMMER RECIPES: POTLUCK HAWKERY EATERY'S BEET ...
From straight.com
Author Craig Takeuchi
BEET CARPACCIO | HERB SALAD | GOAT CHEESE ... - MON FOOD BLOG
From monfoodblog.com
Estimated Reading Time 1 min
PICKLED BEET CARPACCIO - CLEAN EATING
From cleaneatingmag.com
Cuisine Italian, VegetarianCategory Dinner Tonight, Lunch, DinnerServings 2Calories 147 per serving
BEET CARPACCIO WITH GOAT CHEESE | VEGETARIAN | VEGETARIAN ...
From tastelife.tv
4/5 (4)Total Time 40 minsCategory Swedish
CARPACCIO | FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
EASY BEETROOT CARPACCIO WITH FETA AND MINT | FAMILY ...
From family-friends-food.com
5/5 (8)Total Time 25 minsCategory Salad, Side Dish, StarterCalories 65 per serving
BEET CARPACCIO [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
Estimated Reading Time 50 secs
BEET CARPACCIO - NOURISHED BY NUTRITION
From nourishedbynutrition.com
Estimated Reading Time 5 mins
BEET CARPACCIO - FOODUZZI - THE PLANT-BASED FOOD BLOG
CHIOGGIA BEET CARPACCIO | FOOD AS MEDICINE | THE CULINARY ...
From theculinarycure.com
Category SaladEstimated Reading Time 1 min
BEET CARPACCIO WITH LAMB'S LETTUCE | 100% QUEBEC RECIPE ...
From alimentsduquebec.com
BEET CARPACCIO AS HEALTHY VEGAN FOOD STOCK IMAGE - IMAGE ...
From dreamstime.com
BEET CARPACCIO WITH BLUE CHEESE MOUSSE RECIPE BY EMILY ...
From foodnewsnews.com
ROASTED BEET AND SPRING PEA "CARPACCIO" | CANADIAN LIVING
From canadianliving.com
BEET CARPACCIO - HOME COOKING - CHOWHOUND
From chowhound.com
BEET CARPACCIO WITH GOAT CHEESE AND ARUGULA NUTRITION ...
From eatthismuch.com
BEET CARPACCIO - MENU - PLANT FOOD + WINE - VENICE
From yelp.com
BEET CARPACCIO & QUAIL EGGS - CANADIAN LIVING
From canadianliving.com
REVIEW: NEW BEET CARPACCIO AND BLAND BONE MARROW JOIN ...
REVIEW: SHOULD YOU GET THE BONE MARROW AT EPCOT'S FESTIVAL ...
From disneyfoodblog.com
EATING STREET FOODS: BEET CARPACCIO APPETIZER | BEET ...
From pinterest.ca
CARPACCIO COMMON BEET FOOD CHEESE STOCK PHOTOS, PICTURES ...
From istockphoto.com
ROASTED BEET CARPACCIO | FOOD NETWORK RECIPES, ROASTED ...
From pinterest.ca
BEET CARPACCIO AS HEALTHY VEGAN FOOD STOCK IMAGE - IMAGE ...
From dreamstime.com
PASCALE'S KITCHEN: BEETS GALORE - THE JERUSALEM POST
From jpost.com
BEET CARPACCIO - THE QUOTIDIAN COOK
From thequotidiancook.com
ANNE'S FOOD: BEET CARPACCIO
From annesfood.blogspot.com
RECIPE - BEET & BLOOD ORANGE CARPACCIO
From lcbo.com
RECIPE - SEARED SCALLOPS WITH RED BEET CARPACCIO, ORANGE ...
From lcbo.com
BLOOD ORANGE-BRAISED BEET CARPACCIO IS A VEGAN FOOD OPTION ...
From youtube.com
CHIOGGIA BEET CARPACCIO – CRAMPTON'S MARKET
From cramptonsmarket.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love