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beet carpachio with mint vinaigrette

Beet Carpachio with Mint Vinaigrette

If you’re looking for a dish that’s both elegant and refreshing, Beet Carpaccio with Mint Vinaigrette is the perfect choice.
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Prep Time 20 minutes
Cook Time 1 hour
Course Side Dish
Servings 6 servings

Ingredients
  

  • 1 lb Beets-scrubbed and trimmed
  • 1/3 cup rice vinegar
  • 1/4 cup mint-chopped-plus extra for garnish
  • 2 tbsp olive oil
  • 1 tsp sugar
  • 2 oz goat cheese-crumbled
  • 1/4 tsp flaky sea salt
  • 1/8 tsp black pepper

Instructions
 

  • Preheat oven to 375'. Wrap beets loosely in aluminum foil and place on a baking sheet. Roast until easily pierced with a knife, about 60 minutes. Let cool.
  • Slip the skins off or use a knife/peeler to peel the beets. Slice thin with a knife or mandolin. Chill for 1 hour or overnight.
  • Blend vinegar, mint, oil and sugar until smooth.
  • Arrange beets on a serving platter. Drizzle with vinaigrette and top with goat cheese, salt, pepper and additional mint.
Keyword Beet Carpachio with Mint Vinaigrette, beets, roasted beets, salad, side dish