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Carpaccio of Roasted Beets
Ingredients
3 medium/large sized beets
Pinch sea salt
Dressing
1/3 cup water
1/4 cup diced carrots
1 Tbsp diced shallots
1 Tbsp Dijon mustard
1 Tbsp red wine vinegar
1 Tbsp fresh grated orange zest
2 tsp extra virgin olive oil
Pinch sea salt
Pinch freshly ground black pepper
1 Tbsp minced red onion
2 Tbsp minced carrots
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives
2 oranges, peeled and sectioned
Instructions
Preheat oven to 450ºF.
Scrub beets and trim roots and tops. Wrap in tin foil and bake for 1 hour. Cool, peel and thinly slice. Evenly divide beet slices onto 6 small plates. Sprinkle with salt.
Combine all ingredients for dressing in a blender and puree until very smooth. Drizzle 2 tablespoons of dressing over each serving of beets.
In a small bowl, combine red onion, carrots, parsley and chives.
Sprinkle 1 tablespoon onion/carrot/herb mixture on top of the beets. Garnish each serving with 3 orange sections.
Nutrition
| Calories | 35 |
| Protein | 1g |
| Sodium | 141mg |
| Carbohydrates | 5g |
| Fat | 1g |
| Fiber | 1g |
| Cholesterol | 0mg |
| Servings | 6 |