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Beet Carpaccio with Champagne Vinaigrette

  • Prep 15 min
  • Total 30 min
  • Ingredients 17
  • Servings 2

Ingredients

Carpaccio:

1
medium carrot
1
large beet
1
medium zucchini
1
large red onion
1
large tomato
1
large mushroom
1
cup arugula
1/4
cup pine nuts
1/4
cup Parmesan cheese flakes

Vinaigrette:

1/4
cup grape seed oil
1
small garlic, crushed
1
tablespoon champagne vinegar
1
tablespoon sherry vinegar
1
teaspoon honey
1
teaspoon mayonnaise
1/2
teaspoon Dijon mustard
Coarse salt and pepper to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If you wish, you may cook the beet until al dente

Today I want to show you how to make a delicious and colorful recipe. It contains - among other vegetables - beets, one of my favorites since I was a child. I remember my mother used to surprise me when I got home from school with a delicious plate of beets seasoned with nothing but olive oil and salt. I can’t erase the memory of their delicious sweet flavor and beautiful red-purple color. Beets can be eaten cooked (cold or hot) or raw, if you slice them very thinly or grate them. They are used in creams, salads, juices and much more. Prepare them yourself. They will be a total success!

You may substitute walnuts for pine nuts.

If you wish, you may use smoked salt to make the vinaigrette. Its unique flavor will give your dish a delicious twist.

When you make the vinaigrette, you may substitute extra virgin olive oil for grape seed oil.

Directions

  • 1 Wash vegetables. Pat-dry with paper towel.
  • 2 Peel carrot, beet and zucchini, preferably with a potato peeler.
  • 3 Use a mandoline (be careful) or very sharp knife to thinly slice the beet, carrot, zucchini, onion, tomato and mushroom.
  • 4 Prepare the vinaigrette by combining all the ingredients and mixing vigorously with a hand mixer.
  • 5 In a large round plate place a layer of beets, then a layer of onion rings and so on with the tomato, zucchini, carrot and mushroom. Try to create a colorful and layered circle. Once you have arranged all the vegetable layers, place the arugula in the center.
  • 6 Sprinkle with pine nuts and Parmesan flakes.
  • 7 Toss vegetables in the vinaigrette and serve.

Today I want to show you how to make a delicious and colorful recipe. It contains - among other vegetables - beets, one of my favorites since I was a child. I remember my mother used to surprise me when I got home from school with a delicious plate of beets seasoned with nothing but olive oil and salt. I can’t erase the memory of their delicious sweet flavor and beautiful red-purple color. Beets can be eaten cooked (cold or hot) or raw, if you slice them very thinly or grate them. They are used in creams, salads, juices and much more. Prepare them yourself. They will be a total success!

Rate and Comment

Martha Salas Martha Salas
September 24, 2015

Today I want to show you how to make a delicious and colorful recipe. It contains - among other vegetables - beets, one of my favorites since I was a child. I remember my mother used to surprise me when I got home from school with a delicious plate of beets seasoned with nothing but olive oil and salt. I can’t erase the memory of their delicious sweet flavor and beautiful red-purple color. Beets can be eaten cooked (cold or hot) or raw, if you slice them very thinly or grate them. They are used in creams, salads, juices and much more. Prepare them yourself. They will be a total success!