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.
Ingredients:
- 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:
- Place the beets in a baking dish, cover with foil and roast at 400 until a skewer can go through with no resistance
- Once cool enough to handle scrape off the skin and slice the beets as thin as possible, keeping each beet separate
- 3With a whisk season the yogurt with salt, pepper and cumin to taste
- 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
- 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