Roasted Beet Carpaccio

Ingredients
 4 Medium-Sized Beets
 Olive Oil
 1 dash Kosher Salt
 1 dash Fresh Ground Black Pepper
Orange Citronette
 2 Oranges, Juice + Zest
 ¼ cup Extra Virgin Olive Oil
 1 dash Kosher Salt
 1 dash Fresh Ground Black Pepper

Roasted Beet Preparation
1

Preheat oven to 350 degrees.

2

Wash beets thoroughly & brush with olive oil.

3

Season beets with salt and pepper.

4

Wrap beets individually with aluminum foil, place on sheet tray into oven.

5

Bake in oven at 350 degrees until knife tender, around 35 minutes.

6

Remove from oven and allow to cool.

7

Gently remove the skins and stem.

Orange Citronette Preparation
8

Juice and zest the oranges into small mixing bowl.

9

Whisk in extra virgin olive oil in slow steady stream.

10

Season with Salt & Pepper.

Plating
11

Slice beets into thin circles.

12

Arrange slices into a circle on a round plate.

13

Drizzle with with orange citronette

14

Garnish with vegan cheese and finely sliced chives.

Ingredients

Ingredients
 4 Medium-Sized Beets
 Olive Oil
 1 dash Kosher Salt
 1 dash Fresh Ground Black Pepper
Orange Citronette
 2 Oranges, Juice + Zest
 ¼ cup Extra Virgin Olive Oil
 1 dash Kosher Salt
 1 dash Fresh Ground Black Pepper

Directions

Roasted Beet Preparation
1

Preheat oven to 350 degrees.

2

Wash beets thoroughly & brush with olive oil.

3

Season beets with salt and pepper.

4

Wrap beets individually with aluminum foil, place on sheet tray into oven.

5

Bake in oven at 350 degrees until knife tender, around 35 minutes.

6

Remove from oven and allow to cool.

7

Gently remove the skins and stem.

Orange Citronette Preparation
8

Juice and zest the oranges into small mixing bowl.

9

Whisk in extra virgin olive oil in slow steady stream.

10

Season with Salt & Pepper.

Plating
11

Slice beets into thin circles.

12

Arrange slices into a circle on a round plate.

13

Drizzle with with orange citronette

14

Garnish with vegan cheese and finely sliced chives.

Roasted Beet Carpaccio

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