Recipe of the Week: Roasted Beet Carpaccio with Arugula in Balsamic Glaze
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 and 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 large beets, trimmed, scrubbed and stems cut off
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 cup balsamic vinegar
1 tablespoons Italian parsley, chopped
4 ounces soft goat cheese, crumbled
2 cups Arugula greens
Preheat oven to 375°F. Toss beets with olive oil in a roasting pan. Sprinkle with salt. Cover pan with foil. Roast beets until tender, about 60-75 minutes depending on the size. Let beets stand covered at room temperature for 20 minutes. Peel beets. Place in bowl; cover and chill at least one hour.
While beets are chilling, reduce vinegar by half. Cool to room temperature.
Thinly slice beets with slicer (wear protective gloves to avoid staining hands). Arrange beets in concentric circles on each of the eight plates on top of arugula greens. Drizzle with balsamic glaze, goat cheese and fresh parsley.