Friends, we’re not taking any negative comments about beets right now, particularly if they’re Chioggia beets. Sliced paper-thin and enhanced with a citrus vinaigrette made with ingredients like apple cider vinegar, orange juice, and orange blossom honey, this recipe could convert even hard-boiled beet-skeptics to embrace the earthy sweetness of this cold-weather staple.
Beet Carpaccio with Citrus Vinaigrette Recipe
INGREDIENTS
For the citrus vinaigrette:
1 tbsp minced shallot
1 tbsp apple cider vinegar
1/4 cup olive oil
1 tbsp orange juice
1 tbsp orange blossom honey
Salt and pepper to taste
For the beets:
3-4 Chioggia beets
1/2 cup seed crackers for garnish*
1/2 cup fresh arugula microgreens for garnish
*For the seed crackers:
2 tbsp ground flax seed
1/4 cup sunflower seeds
1 tbsp chia seeds
1/4 cup pepitas
1 tbsp sesame seeds
1 tsp cornstarch
Salt and pepper to taste
1/4 cup boiling water
INSTRUCTIONS
- In a Mason jar, add all vinaigrette ingredients and shake well. Set aside.
- Boil beets whole in salted water until fork-tender. Let the cooked beets cool and gently peel off the skin.
- Thinly slice the beets carefully using a mandolin. You want these to be about ¼-inch thick.
- Shingle cooked beets on a platter and garnish with seed cracker pieces and microgreens. Drizzle with citrus vinaigrette and serve.
For the seed crackers:
- In a bowl, mix together all of the ingredients, including the boiling water, and stir well.
- Let this mixture sit for 10-15 minutes. This will hydrate the chia and flax and create a thick batter-like texture.
- Spread cracker mixture onto a sheet pan lined with parchment paper and sprayed with nonstick cooking spray.
- Bake at 350 degrees for roughly 30 minutes. Check on this frequently, seeds burn easily!
- After this cools, it should become a crunchy cracker you can crack into little pieces.
Story by Keith Recker / Recipe and Styling by Anna Calabrese Franklin / Photography by Laura Petrilla
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