Golden Beet Carpaccio

Ingredients for Golden Beet Carpaccio

• 4 medium (2 1/2-inch diameter) golden beets, trimmed, scrubbed

• 3 tablespoons olive oil

• 120ml very thinly sliced red onion

• 60ml extra-virgin olive oil

• 2 tablespoons drained capers

• 2 tablespoons minced fresh chives

• 6 cups (loosely packed) baby rocket

How to make Golden Beet Carpaccio

Preheat oven to 191°C. Toss beets with oil in roasting pan. Sprinkle with salt. Cover pan with foil. Roast beets until tender, about 50 minutes. Let beets stand covered at room temperature 20 minutes. Peel beets. Place in bowl; cover and chill at least 1 hour. DO AHEAD Can be made 2 days ahead. Keep chilled.

Toss onion, oil, capers, and chives in small bowl. Season to taste with salt and pepper. Thinly slice beets. Arrange beets in concentric circles on each of 6 plates. Mound rocket atop centre of beets on each. Spoon onion-caper mixture over. Sprinkle with salt and pepper.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.