Golden Beet Carpaccio Salad
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
43
Spice
45
Sweetness
57
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Olive Oil1 tbsp
Distilled VinegarDirections:
1
Preheat the oven to 400 degrees F
2
Wrap the beet tightly in foil
3
Roast the beet directly on the oven rack for 40 minutes, or until just tender when pierced with a knife
4
Unwrap, cool to room temperature, and then refrigerate until completely chilled
5
(The beet can be made 1 day ahead
6
Wrap in plastic and refrigerate
7
) For the chile oil: In a small saucepan, combine the oil and minced chile, and set over medium-high heat
8
As soon as the chile begins to sizzle and turns orange in color, turn off the heat
9
Transfer the chile oil to a small bowl and cool completely
10
(The chile oil can be made 1 day ahead
11
Keep covered at room temperature
12
) Carefully peel the beet
13
Using a mandolin, set at 1/8-inch thickness, or a very sharp knife, cut the beet into paper-thin rounds
14
Arrange the beet slices overlapping on a large platter
15
Sprinkle the vinegar all over
16
Drizzle some of the chile oil (with the minced chile) all over the beets
17
Season the beet slices generously with salt and pepper
18
Sprinkle all over with the Gorgonzola cheese
19
Garnish with the arugula and serve