Recipe of the Week: Roasted Beet Carpaccio on Arugula With Balsamic Vinaigrette
This is a very simple recipe, a little time consuming since the beets take about one hour to roast, but since beets can be roasted up to a week ahead and kept in the refrigerator. I love to always have a few on hand to prepare this delectable recipe. Serves eight. (Chef tip: There are many varieties of beets available in the market today, try using golden and stripe red Chioggia beets. Choose smaller beets since they tend to cook faster.)
4 cups arugula
4 medium beets
Olive oil, as needed
Salt, as desired
Procedure for roasting beets:
Wash beets, trim and peel. Wrap in foil drizzle with oil, salt and seal. Roast in a preheated oven at 350F for 45 minutes to one hour, or until fork tender. Remove from the oven and cool for about 10 minutes.
Once beets are cool enough to handle open the foil and trim off any dry flesh. Place in a bowl and refrigerate for a few hours.
Thinly slice chilled beets. Arrange beets attractively on a plate over arugula and dress with vinaigrette. Serve immediately.
Balsamic vinaigrette:
2 shallots, roasted
1/2 cup extra virgin olive oil
1 teaspoon imported mustard
1/4 cup balsamic vinegar
1/4 cup orange juice
1 tablespoon honey
1 teaspoon fresh tarragon, chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper
Wrap shallots in foil. Roast in the oven at 350F for 30 minutes. Prepare dressing by placing roasted shallots in the food processor to mince. Add oil, mustard, honey, juice, vinegar, salt and pepper. Process until it emulsifies.
Serve roasted beets with prepared dressing and salad greens of your choice.
Loretta Paganini is a visiting chef at The Community House on Sanibel. To contact her, email lpscinc@msn.com or call 440-729-1110.