Golden Beet Carpaccio
Beets really brighten a winter salad dish. For a more sophisticated beet salad, we roast ours first—this really preserves the color and sweetness of the beets. Then, we slice them thin and layer on a plate as you would do with a carpaccio. We line the plate with fresh radish, and then top with a creamy goat cheese, and for texture, toasted pumpkin seeds and micro cress. Finally, we dress the salad lightly with a white balsamic vinaigrette. Simple, bright, and beautiful for wintertime.
- 4 medium-sized golden beets
- 4 red radishes, thinly sliced
- Microgreens, optional, for garnish
- 2 ounces toasted pumpkin seeds
- 8 ounces crumbled Vermont goat cheese
- 1 cup (8 ounces) white balsamic dressing (recipe follows)
Roast the beets: Preheat oven to 350 degrees F.
Rinse the beets and do not cut them. You’re essentially steaming them in their own skin and you want a perfect “seal.” Coat with olive oil to help keep them from drying out and wrap in aluminum foil.
Roast for about 30–60 minutes, depending on size. Test with a toothpick after about 30 minutes; if it goes in fairly easily, they are done. You still want some degree of firmness; think al dente. Remove from oven, unwrap foil, and let cool for a few minutes but not all the way, as the beets are easier to peel when warm.
Grab a dish rag or paper towels if you are concerned with staining. Rub the beets with the dish towel or a paper towel and the skin should rub right off.
Plate the salad: Slice roasted beets on a mandolin slice to about 1/8-inch thick. Layer evenly on the bottom of the plate, then place sliced radish evenly around the beets. Garnish with microgreens, toasted pumpkin seeds, and goat cheese. Finish with a drizzle of white balsamic vinaigrette.
White Balsamic Vinaigrette
Makes 4 cups
- 1 tablespoon minced shallot
- 1 cup white balsamic vinegar
- 2 cups extra virgin olive oil
- 1 cup neutral salad oil
- Salt and pepper, to taste
Combine minced shallot and white balsamic vinegar, and let steep for 15 minutes. Slowly whisk in both the oils. Add salt and pepper to taste.
Recipe courtesy of Brian Dandro, executive chef, Royal Sonesta Boston