Golden Beet Carpaccio ♥

Golden Beet Carpaccio ♥ AVeggieVenture.com, thin slices of pretty roasted beet topped with a quick caper relish.
What an easy, elegant salad! It's just thin slices of roasted golden beet topped with a quick relish of capers and red onion. It makes such a beautiful plate or platter!

Real Food, Fresh & Colorful. Not Just Easy, Summer Easy. Little Effort, Big Taste. Weeknight Easy, Weekend Special. Scales from Small Plates to Large Platters. Low Carb. Weight Watchers Friendly. Vegetarian. Naturally Gluten Free.


What Are Golden Beets?

Have you tried golden beets before? It's my first time. Call me hooked! The flavor is still very beet-ish but somehow a bit less earthy than red beets, more delicate. And the color, of course, is glorious ... you can use regular red beets, of course but the golden beets are extra pretty.

What Is "Carpaccio"?

Carpaccio [pronounced kar-PAH-chee-oh] is an hors d'oeuvre, errr, make that antipasto since carpaccio is an Italian appetizer not a French appetizer. Usually, carpaccio is an elegant plate of very thin slices of high-quality uncooked meat or fish (usually beef or venison or salmon or tuna) with a sauce. The distinctive elements? Thinness and rawness.

So yeah, this is beet, not beef! carpaccio and the beets are cooked instead of raw. But isn't it just the prettiest salad ever? And it's sooo easy! And soooooo good!!

How to Cut Thin Slices

I use a special vegetable slicer to slice the beets very thin. It's a small inexpensive tool called a mandoline (also called a Japanese Benriner) (affiliate link).

A mandoline makes it a breeze to create razor-thin slices of beet, also thin-thin-thin bits of red onion. The cutting area is about 2 1/2 inches wide, perfect for beets, potatoes and most vegetables. There's also a Super Benriner that's slightly wider. It includes the straight blade used for the beets, plus three interchangeable blades. And they're sharp! So there's a finger guard too. Want to know more? How (and Why!) to Use a Benriner (Japanese Mandoline / Mandolin).

But really, just a little careful knife work with a sharp knife will be fine too, especially if you're doing just one or two beets.

Summer Easy, a special collection of Less Cookin' and More Livin' recipes especially for summer ♥ KitchenParade.com all summer long.
This recipe is so quick and easy that I'm adding it to a growing collection of easy summer recipes published all summer long ever since 2009 at Kitchen Parade, my food column. With a free Kitchen Parade e-mail subscription, you'll never miss a one!


Golden Beet Carpaccio ♥ AVeggieVenture.com, thin slices of pretty roasted beet topped with a quick caper relish.





BEET CARPACCIO

Hands-on time: 15 minutes
Time to table: 15 minutes
Serves 4

BEETS
About 2 medium roasted golden beets, sliced very thin

RELISH
2 tablespoons red onion, thin sliced
2 tablespoons capers
2 tablespoons chopped fresh chive (or other herb)
1 large hard-boiled egg, chopped
Olive oil to bind (use the good stuff!)
Salt & pepper to taste

Arrange thin slices of beet on plates. Mix the Relish ingredients and arrange on top. Serve immediately.

ALANNA's TiPS & KITCHEN NOTES
BEETS If you use a knife to slice the beets, you'll likely need 4 medium beets, one per serving.
EGG Here's how I boil Perfect Hard-Cooked Eggs, perfect centers, no green rings, every time. But if you're not in the mood to cook an egg or two or dozen, just find something that adds the same texture. I especially love bits of blue cheese, feta would work, so I think would bits of cantaloupe!




A Veggie Venture - Printer Friendly Recipe Graphic







Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous asparagus-to-zucchini Alphabet of Vegetables. Join "veggie evangelist" Alanna Kellogg to explore the exciting world of common and not-so-common vegetables, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.

© Copyright Kitchen Parade
2007, 2010 & 2020


Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

Comments

  1. Absolutely gorgeous! I love roasted beets, and this looks easy and yummy.

    ReplyDelete
  2. Beauty!

    The Benriner is tops.
    I just got my money back from OXO, and now I'm 100% satisfied.

    ReplyDelete
  3. Fabulous! I'll have to try this sometime in the summer, it's so beautiful.

    ReplyDelete
  4. Yum! We planted the garden this past weekend, and golden beets were among the plantings...now I'm really hoping they take off!

    ReplyDelete
  5. You just discovered golden beets! Well, me too just last year. They are so lovely. And I love them roasted like you're doing them.
    The salad looks divine!

    ReplyDelete
  6. I love this, it looks like a little flower!

    Ari (Baking and Books)

    ReplyDelete
  7. Oh, I love beets! This looks amazing. Maybe I'll get the behringer.

    ReplyDelete
  8. The salad is gorgeous, and I love beets! I also adore my benriner, but use that finger guard religiously if you like your fingers the length they are! It's VERY tempting not to, but be strong - your finger tips will thank you.

    ReplyDelete
  9. Wonderful recipe! I never think of using beets this way, but they look gorgeous.

    ReplyDelete
  10. Christine ~ Thanks!

    Karen ~ Thanks to YOU for the Benriner!

    Deinin ~ I love how all these comments start with, um, !!!

    Erika ~ Good for you, those will be fabulous!

    Tanna ~ Thanks!

    Ari ~ Pretty and yet unfussy to make, imagine!

    Lisa ~ I do much recommend the Benriner, I've tried so many tools that just don't work.

    Timothy ~ I suspect you're right about the finger guard. One slip and oops, the golden beets are a real mess (to say nothing of the fingers). And you're right about it being tempting not to use it.

    Lydia ~ Thank you!!

    ReplyDelete

Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. (So sorry, as of 4/23/22, I’ve had to turn comments off to prevent hundreds of spam comments a day. Stupid Spammers.) ~ Alanna