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URMC / Wilmot Cancer Institute / Patients & Caregivers / Wellness Services / Cooking for Wellness / August 2018 / Roasted heirloom beet “carpaccio”, virgin oil, Bolton arugula with garden herbs & yogurt cumin drizz

Roasted heirloom beet “carpaccio”, virgin oil, Bolton arugula with garden herbs & yogurt cumin drizzle

Carpaccio is an Italian dish that often consists of raw meat or fish. This veggie-filled take features beets instead! It’s a stunning dish for entertaining and packed with nutrients, too.

beet carpaccioIngredients:

  • 1 large red beet
  • 
1 large yellow beet
  • 1 large Chioggia beet
  • quarter cup or so of chopped fresh herbs (parsley, chives, mint, oregano, etc.)
  • 1 cup yogurt

Instructions:

  1. Place the beets in a baking dish, cover with foil and roast at 400 until a skewer can go through with no resistance
  2. Once cool enough to handle scrape off the skin and slice the beets as thin as possible, keeping each beet separate
  3. 3With a whisk season the yogurt with salt, pepper and cumin to taste
  4. 4Alternate the different beets on a large platter right before you serve because the red beet will color the other beets if done too far in advance
  5. Sprinkle with salt and pepper, drizzle EVOO, sprinkle with herbs, drizzle yogurt and place a bunch of arugula in the center, serve for a crowd

Source:

Art Rogers/Lento Restaurant

8/27/2018

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