Beet Carpaccio

Thinly sliced beets (not beef) make up this beautiful nutrition-packed salad. I used golden beets from Space Girl Organics, but you could also use red beets. Most people that “don’t like beets,” have never had a fresh beet (just the canned variety).  Please believe me, fresh beets taste completely different!  They are so delicious!

Ingredients:

Fresh beets

Soft goat cheese

Chopped fresh mint

Chopped nuts (I used cashews)

Olive oil

Your favorite vinegar (I used white balsamic)

Directions:

Preheat your oven to 375 degrees.  Wash and scrub the beets and place them in a small baking dish. Drizzle/Spray the beets with a small amount of oil, Add a 1/4 inch of water to the bottom of the pan. Tightly wrap the top of the pan with aluminum foil. Roast until tender (you can check for doneness by poking them with a knife). Cook time will vary depending on the size of the beets, but is generally a half hour for very small beets up to an hour for larger beets.

Remove beets from the oven. When the beets have cooled slightly the peel will slide off easily. Using a knife, slice the beets very thinly. Slightly overlap slices on a serving platter. Sprinkle with goat cheese, chopped mint, chopped nuts and drizzle with vinegar and olive oil. Season with salt and pepper if desired.

originally posted on ChristineIsCooking.com