Roasted Beet Carpaccio
Thinly sliced roasted beets, topped with a mandarin orange citronette, vegan cheese, micro greens, extra virgin olive oil and tellicherry pepper.
- Prep Time15 min
- Cook Time35 min
- Total Time50 min
Ingredients
For the beets
- 4 Medium-Sized Beets
- Olive Oil
- 1 Dash Kosher Salt
- 1 Dash Freshly Ground Black Pepper
For the orange citronette
- 2 Oranges, Juice + Zest
- ¼ Cup Extra Virgin Olive Oil
- 1 Dash Kosher Salt
- 1 Dash Fresh Ground Black Pepper
Method
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.
Roasted Beet Preparation
10
Slice beets into thin circles.
11
Season with Salt & Pepper.
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.
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