Beet Carpaccio with Pistachio & Arugula
Photo by Noah Tanen
- Serves
- 4
- Prep Time
- 30 Minutes
- Cook Time
- 1 Hour
Sometimes, treating vegetables with the same TLC we affectionately give meat results in something uniquely delicious. Enter Beet Carpaccio. This recipe calls for roasting beets with the skin on, before peeling and ultimately thinly slicing, arranging, and dressing just as you would for a classic beef carpaccio. It makes for a fun and semi-dramatic first course or side dish.
Ingredients
- 1/2 pound beets, about one large or 2-3 small
- 2 tablespoon olive oil, divided
- salt and pepper to taste
- 1/2 cup arugula
- 1 tablespoon lemon juice
- additional olive oil for drizzling
- flaky salt, for garnish
- Parmesan, for garnish
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Directions
- Step 1
Rinse the beets to remove any surface dirt or debris. Trim off the root and leaf ends, place onto a parchment-or-foil-lined baking sheet, and drizzle with 1 Tbsp of the olive oil, adding salt and pepper to taste. Roast at 400°F for 40 minutes to an hour, depending on the size of the beets. They should be completely tender when pierced with a paring knife or cake tester.
- Step 2
Once the beets have cooled enough to be handled, use your fingers or the back of a paring knife to peel off the skin. It should come off quite easily, but if you have any trouble, try running the beet under cold water while you peel. Set aside to cool completely.
- Step 3
Once completely cool, use a mandolin with a finger guard to slice the beets very thinly. Arrange circularly into a single layer on a large flat plate and drizzle with additional olive oil. Garnish with flaky sea salt and a few cracks of freshly ground black pepper.
- Step 4
Meanwhile, add the arugula to a bowl with the remaining 1 Tbsp of olive oil and lemon juice, as well as salt and pepper to taste. Mix to combine and arrange the dressed arugula on top of the beets. Use a vegetable peeler to shave thin shards of Parmesan over the arugula before serving.