Wednesday, June 05, 2013

Roast Beet Carpaccio

Roast Beet Carpaccio
Adapted from Stacy Snacks

This was a really tasty meal. I discovered I like my beets pretty vinegary. I will try to find more colorful beets but the deepness of the red were gorgeous. Especially with the white feta and green mint sprinkled on it. 

3 small red beets sliced thin with a mandolin
2 small golden beets sliced thin with a mandolin
1/8 – ¼ cup crumbled goat cheese
2-3 tbsp roughly chopped fresh mint
2 ½ tbsp White wine vinegar
¼ cup Olive oil
Coarse sea salt

DirectionsToss beets with vinegar and olive oil. Arrange slices on serving platter and crumble goat cheese over top. Sprinkle fresh mint and sea salt on, and serve ! This recipe serves 2 to 4 as a starter.

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