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.Serves 4
- 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)
