I don’t usually order appetizers but one of the appetizer specials was beet carpaccio — had to try it.
It was a light dish and was very simply prepared — paper-thin sliced fresh beets topped with crumbled gorgonzola and a drizzle of olive oil — simple, light and very delicious.
Since the family likes beets I decided to make a salad using the appetizer as my inspiration. Something a little different to dress up the bbq foods we usually have on a regular weekend.
I do not have a slicer or mandolin to thinly slice the beets, so I had to manually slice the beets with a knife. I couldn’t get them very thin since the beets I had were on the small side and they were a little difficult to grip.
I chose to use goat cheese since the family enjoys it more than gorgonzola, and it really didn’t matter since the goat cheese is also a great compliment to the beets.
The salad was very easy to prepare and to my surprise everyone liked it. This is a great salad to make in advance and keep chilled until ready to serve.
- 6 Large beets
- Favorite salad greens (field greens, arugula, romaine)
- 1-2 slices of goat cheese
- 1-2 TBLS. olive oil
- salt and pepper
- Roast the beets in a 400 degree oven for about 1 hour or until done. Peel the beets when cool enough to handle and slice as thin as possible. Place in a bowl and season with a little salt and pepper if desired.
- Place the salad greens on a plate and lay out the sliced beets on top.
- Crumble the goat cheese on the beets and drizzle with the olive oil.
- I added a little orange zest.
- Chill for at least 30 minutes or until ready to serve.
This is another very flexible recipe. If fresh beets are not available or if you are short on time you can use frozen beets, jarred or canned beets. You can also use feta cheese as well if you prefer.