This Beet Carpaccio is my new favorite appetizer for when I’m trying to be super-healthy. You can use any kind of beet and actually this dish looks stunning if you use different colored beets, especially a golden and a red. I made this one from the Candy Stripe beets that I can only find in my farmer’s market in the summer.
You do need a mandolin. I purchased one of these scary slicing devices a couple of years ago and use it much more than I thought I would. However, every time my husband sees me whipping it out, he gets afraid – I did slice of the tip of my finger not so long ago!!! So, be warned, use one of those prong things to hold the food you are slicing. The great thing about beets is that they have a big thick stalk, which can kind of act as a handle.
Because Beet Carpaccio is a relatively simple dish, the trick to making it sing is to use the best possible ingredients you have access to. Beets from the farmers market taste AMAZING. Splurge for a high-quality walnut oil like Tourangelle. Go for flaky sea salt. You’ll taste the difference right away!
INGREDIENTS
- Beets (any variety)
- Walnut oil
- Fresh lemon
- Smoked paprika
- Sea salt
- Walnuts
DIRECTIONS
- Set your mandolin to its thinnest setting and slice away at your beet. You need the slices to be paper-thin. Go slowly, and always keep your eyes on your work (that’s my trick for safe mandolinning).
- Drizzle with walnut oil, and then top with a generous squeeze of fresh lemon, a pinch of smoked paprika, and flakey sea salt.
- I also toasted a handful of walnuts, crushed them and sprinkled on top (optional).
If you can’t find walnut oil, go with a good olive oil.
