Smoked Golden Beet Carpaccio with Goat Cheese and Frisée Print

Smoked Golden Beet Carpaccio

Smoked Golden Beet Carpaccio, a simple salad of roasted golden beets, soft goat cheese and fresh frisée with a smoked salt dressing.

Smoked Golden Beet Carpaccio, a simple salad of roasted golden beets, soft goat cheese and fresh frisée with a smoked salt dressing.

Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. Drizzle shallow oven-safe pan with 1 teaspoon olive oil and 1 teaspoon smoked salt. Place beets on top a few inches apart and cover with aluminum foil. Baked for about 30 minutes, or until soft and a fork easily spears.
  3. Remove beets from oven and let cool about ten minutes (don’t clean the smoked salt from the pan!). When cool enough to handle, use a vegetable peeler (or a spoon) and remove beet peel. Slice beets into 1/4 inch thick slices and set aside.
  4. To build salad: Line plate with frisee, place beet slices on top, and sprinkle goat cheese. Drizzle with smoked salt dressing (see below).
  5. Smoked salt dressing:  Heat the same pan used to cook beets over very low heat on the stove top. Add more olive oil and sweetener and mix well. Remove smoked salt liquid and drizzle over Smoked Golden Beet Carpaccio salad.

Notes

Leftovers & Storage: Beets can be saved and used for up to six days after roasting. Smoked Salt Dressing should be used within 2-3 days.

Nutrition