Yes, beet, not beef! carpaccio! (Huh? That just means it's thin slices of cooked beet, not thin slices of beef.)And isn't that just the prettiest salad ever? And it's sooo easy! And soooooo good!!
And -- it's also my first time to experience golden beets. Call me hooked! The flavor is still very beet-ish but somehow a bit less earthy than red beets. And the color, of course, is glorious ...
And -- it's a great way to use my brand-new benriner
It was a breeze to create razor-thin slices of beet, also thin-thin-thin bits of red onion. I can't wait for more chances to experiment! The cutting area is about 2 1/2 inches wide, perfect for beets, potatoes, most vegetables. There's also a Super Benriner
For the record, there may be cheaper places to purchase this Benriner. Even the package I received was labeled $35, not the higher price via Amazon.
MY NEW FAVORITE WAY - HOW TO ROAST BEETS
Set oven to 375F. Trim the beet greens, leaving a half inch or so of stems. (What to do with beet greens? Save for the beet green recipes!) Leave the root end intact. (If you slice into the beet's flesh, both liquid and flavor will leak out while roasting.) Wash the beets very well, rubbing skins with your hands. (Don't scrub hard, however. If you do, the skin's barrier will weaken, allowing juice and flavor to leek out while roasting.) Lightly rub skins with olive oil. Place in a single layer in a large oven-proof pot with a cover, for example, a Dutch oven. Cover and place in oven for about 1 hour. (Next time I'll also try turning every 20 minutes.) Check the beets for doneness - when a knife inserts easily into the center, they're done. (TIP: Timing varies so widely that I've learned never to 'count' on them for supper at a certain time.) Remove from oven and let cool a bit. Remove the skins simply by rubbing them with your hands. Refrigerate til ready to use. You can also refrigerate with the skins still on but the skins will be slightly more difficult to remove.
APRIL FAVORITES
Thanks to the new Alphabet of Vegetables, I can now follow your favorite vegetables. In April, you searched for asparagus recipes, beet recipes, eggplant recipes, broccoli recipes and winter squash recipes. (Eggplant? It's been awhile! I'll do better!)
My own favorites in April were:
- Favorite side dish: zucchini & carrot ribbons
- Favorite vegetable salad: today's gorgeous beet carpaccio!
- Favorite soup: cream of dandelion soup
If you're new to A Veggie Venture and are a bit overwhelmed by all the recipes, start with the 'picks of the month', only the favorites for each month.
FREE COOKBOOK! Today's the last day to win a free cookbook by answering three simple questions. The ballot closes at midnight my time (U.S. central time). Thanks for playing along!
FROM THE ARCHIVES The Recipe Box may have more beet recipes than known to mankind. If you ever wonder what to do with cooked beets -- or are looking for reasons to roast a few extra -- this is your complete source for beet recipes.
TWO YEARS AGO Roasted Asparagus with Parmesan "A keeper, magnificent in its simplicity especially on nights when the oven is already hot." And it was Day 30, what was intended to be the last of a month-long project of cooking vegetables in new ways every day. Here we are, two years and who-know-how-many?! vegetable recipes later!
GREAT FOOD BLOGS enjoying GOLDEN BEETS
Just Braise ... Golden Beet Salad
Simply Recipes ... Golden Beet & Pomegranate Salad
Stephen Cooks ... another variation of Beet Carpaccio
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BEET CARPACCIO
Hands-on time: 15 minutes
Time to table: 15 minutes
Serves 4
Time to table: 15 minutes
Serves 4
About 2 medium roasted golden beets, sliced very thin
2 tablespoons red onion, thin sliced (with the benriner if you have one)
2 tablespoons capers
2 tablespoons chopped fresh chive (or other herb)
1 hard-boiled egg, chopped (how to cook hard-boiled eggs)
Olive oil to bind (use the good stuff!)
Salt & pepper to taste
Arrange thin slices of beet on plates. Mix remaining ingredients and arrange on top. Serve immediately.
A Veggie Venture is home of the Veggie Evangelist Alanna Kellogg and vegetable inspiration from Asparagus to Zucchini. © Copyright 2007
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Your Comments:
The Benriner is tops.
I just got my money back from OXO, and now I'm 100% satisfied.
The salad looks divine!
Ari (Baking and Books)
Karen ~ Thanks to YOU for the Benriner!
Deinin ~ I love how all these comments start with, um, !!!
Erika ~ Good for you, those will be fabulous!
Tanna ~ Thanks!
Ari ~ Pretty and yet unfussy to make, imagine!
Lisa ~ I do much recommend the Benriner, I've tried so many tools that just don't work.
Timothy ~ I suspect you're right about the finger guard. One slip and oops, the golden beets are a real mess (to say nothing of the fingers). And you're right about it being tempting not to use it.
Lydia ~ Thank you!!
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