Thinly sliced beets stand in for beef in this autumnal garden carpaccio. Dressed with lemon juice and olive oil, they're a great first course to a larger meal, or side to a simple weeknight supper.
Ingredients
- 4-6 chioggia beets, scrubbed, greens and tail removed.
- 2-3 tbsp olive oil
- Lemon juice, as needed
- Salt, to taste
- Black pepper, to taste
- Baby greens (such as arugula or microgreens), to serve
Preparation
- Prepare the beets: pre-heat the oven to 400°F. Lightly oil a baking sheet. Nestle the beets onto the baking sheet and cover tightly with aluminum foil. Roast for 45-75 minutes, or until the beets are tender.
- Remove the beets from the oven, uncover, and allow to cool completely. Once cool, peel away the skins and discard.
- With a mandolin or sharp knife, slice the beets into paper thin rounds. Arrange the beet slices on serving plate. Season with lemon juice and olive oil. Follow with the salt and pepper. Serve with baby greens.
