Golden Beet Carpaccio
Beets really brighten a winter salad dish. For a more sophisticated beet salad, we roast ours first—this really preserves the color and sweetness of the beets. Then, we slice them thin and layer on a plate as you would do with a carpaccio. We line the plate with fresh radish, and then top with a creamy goat cheese, and for texture, toasted pumpkin seeds and micro cress. Finally, we dress the salad lightly with a white balsamic vinaigrette. Simple, bright, and beautiful for wintertime.Serves 4
- 4 medium-sized golden beets
- 4 red radishes, thinly sliced
- Microgreens, optional, for garnish
- 2 ounces toasted pumpkin seeds
- 8 ounces crumbled Vermont goat cheese
- 1 cup (8 ounces) white balsamic dressing (recipe follows)
Rinse the beets and do not cut them. You’re essentially steaming them in their own skin and you want a perfect “seal.” Coat with olive oil to help keep them from drying out and wrap in aluminum foil.
Roast for about 30–60 minutes, depending on size. Test with a toothpick after about 30 minutes; if it goes in fairly easily, they are done. You still want some degree of firmness; think al dente. Remove from oven, unwrap foil, and let cool for a few minutes but not all the way, as the beets are easier to peel when warm.
Grab a dish rag or paper towels if you are concerned with staining. Rub the beets with the dish towel or a paper towel and the skin should rub right off.
Plate the salad: Slice roasted beets on a mandolin slice to about 1/8-inch thick. Layer evenly on the bottom of the plate, then place sliced radish evenly around the beets. Garnish with microgreens, toasted pumpkin seeds, and goat cheese. Finish with a drizzle of white balsamic vinaigrette.
White Balsamic Vinaigrette
Makes 4 cups- 1 tablespoon minced shallot
- 1 cup white balsamic vinegar
- 2 cups extra virgin olive oil
- 1 cup neutral salad oil
- Salt and pepper, to taste
Recipe courtesy of Brian Dandro, executive chef, Royal Sonesta Boston
