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Beet Carpaccio with Goat Cheese and Pepitas

Beet Carpaccio with Goat Cheese and Pepitas

This Beet Carpaccio is one of those recipes that looks fancy, but is incredibly easy to make.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Salad, Side Dish
Servings 8

Ingredients
  

  • 3 Red beets beet juice reserved
  • 3 Golden beets
  • A few handfuls of arugula
  • Goat cheese crumbled
  • Pepitas
  • Salt and pepper to taste

For the Lemon Vinaigrette

  • ¼ Cup olive oil
  • 2 ½ Tablespoons lemon juice
  • 1 Tablespoon red beet juice reserved from roasted beets
  • ¼ Teaspoon kosher salt
  • Fresh cracked pepper to taste
  • Lemon zest (optional)

Instructions
 

  • Pre heat oven to 425
  • Tear off two large pieces of aluminum foil. Place the red beets on one sheet and the golden beets on the other. Loosely fold the foil around the beets to form a packet for roasting. Keeping the beets separated will keep the red beets from bleeding onto the golden beets. Place the foil packets directly on the middle oven rack and roast for 1 hour.
  • Carefully open the packets making sure to reserve about a tablespoon of the juice from the red beets. Let the beets cool down enough to handle and then peel. Thinly slice the beets and arrange the by color on a platter.
  • Make the vinaigrette. Whisk all of the ingredients for the vinaigrette together including the reserved red beet juice.
  • Top the beets with a few handfuls of arugula, crumbled goat cheese, pepitas and season with salt and pepper. Drizzle the vinaigrette on top.
  • Serve!
Keyword beet salad, goat cheese, roasted beets
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