Beets were an acquired taste for me - as a kid I was not a fan. Now I have come to love their sweet, earthy taste. They are especially delicious in summer salads. This recipe is a twist on the traditional beef carpaccio.
Beet Carpaccio
5 medium beets, scrubbed
2 tablespoons olive oil
2 pinches kosher or sea salt
1/4 cup water
4 med blood oranges, supremed
1 small shallot, minced
1 teaspoon lemon juice
fresh ground pepper
1 bunch baby watercress (or other salad greens)
Preheat oven to 375 degrees. Place beets in shallow baking dish, drizzle with olive oil and pinch of salt. Toss to combine. Pour the water in the pan and cover tightly with foil. Roast until beets are easily pieced with the tip of a paring knife, about 45 minutes.
Remove pan from oven and let beets cool. Peel beets then slice using a mandoline or very sharp knife, into paper thin rounds. Divide beets amongst 6 plates, arrange the slices in an overlapping circular pattern.
Supreme the oranges over a bowl to catch the juices.
Measure out 2 tablespoons of orange juice and pour into a small bowl. Add shallot, lemon juice, pepper and remaining pinch of salt. Whisk in remaining 1 1/2 tablespoons olive oil.
Divide watercress and blood orange segments among the plates of beets, mounding them in the center. Drizzle with dressing and serve immediately.
