
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
Preheat oven to 350 degrees.
Wash beets thoroughly & brush with olive oil.
Season beets with salt and pepper.
Wrap beets individually with aluminum foil, place on sheet tray into oven.
Bake in oven at 350 degrees until knife tender, around 35 minutes.
Remove from oven and allow to cool.
Gently remove the skins and stem.
Orange Citronette Preparation
Juice and zest the oranges into small mixing bowl.
Whisk in extra virgin olive oil in slow steady stream.
Roasted Beet Preparation
Slice beets into thin circles.
Season with Salt & Pepper.
Arrange slices into a circle on a round plate.
Drizzle with with orange citronette.
Garnish with vegan cheese and finely sliced chives.