Beet Carpaccio Recipes

Steps:

• Preheat the oven to 350 degrees F. Put a 1/4-inch layer of salt in the bottom of a small baking dish. Place the beets on top of the salt, making sure they are not touching each other. Cover the beets with the remaining salt (save some for seasoning) and bake until fork-tender, about 1 hour, 15 minutes. Remove the beets from the salt and let cool to room temperature.
• Meanwhile, make the dressing: Puree the goat cheese, creme fraiche, olive oil, vinegar and shallot in a blender until smooth. Season with salt and pepper. Refrigerate until ready to use.
• Heat the vegetable oil in a small skillet over medium heat until shimmering. Add the sage leaves and fry until crisp, 5 to 10 seconds. Transfer with a slotted spoon to a paper towel-lined plate to drain; season lightly with salt.
• Peel the beets (the skins will slip right off) and slice into thin rounds using a mandoline or sharp knife. Divide the beet slices among plates. Spoon some of the goat cheese dressing on top. Put the arugula in a bowl, drizzle with the lemon juice and olive oil, season with salt and toss. Add the arugula salad to the plates; drizzle with more goat cheese dressing, if desired. Top with the pine nuts and fried sage.

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the beet tightly in foil. Roast the beet directly on the oven rack for 40 minutes, or until just tender when pierced with a knife. Unwrap, cool to room temperature, and then refrigerate until completely chilled. (The beet can be made 1 day ahead. Wrap in plastic and refrigerate.)
• For the chile oil: In a small saucepan, combine the oil and minced chile, and set over medium-high heat. As soon as the chile begins to sizzle and turns orange in color, turn off the heat. Transfer the chile oil to a small bowl and cool completely. (The chile oil can be made 1 day ahead. Keep covered at room temperature.)
• Carefully peel the beet. Using a mandolin, set at 1/8-inch thickness, or a very sharp knife, cut the beet into paper-thin rounds. Arrange the beet slices overlapping on a large platter. Sprinkle the vinegar all over. Drizzle some of the chile oil (with the minced chile) all over the beets. Season the beet slices generously with salt and pepper. Sprinkle all over with the Gorgonzola cheese. Garnish with the arugula and serve.

Steps:

• Preheat oven to 400°F.
• Tightly wrap beets in double layers of foil to make 3 packages (2 large beets or 4 medium per package) and roast on a baking sheet in middle of oven until tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil packages (the steam makes beets easier to peel), about 30 minutes.
• While beets are roasting, cook onions in butter in a 12-inch heavy skillet, covered, over moderately low heat, stirring occasionally, until soft, about 20 minutes. Add salt, sugar, and vinegar and cook, uncovered, stirring occasionally, until onions are very tender and caramelized to deep brown, about 20 minutes more. Add wine and boil, stirring occasionally, until liquid is reduced to about 2 tablespoons, 3 to 5 minutes. Transfer mixture to a food processor and pulse to a coarse purée. Return to skillet and season with salt and pepper, then reheat onion marmalade, covered, over low heat.
• While marmalade is reheating, peel beets, discarding stems and root ends, and cut crosswise into 1/8-inch-thick slices with slicer.
• Divide warm marmalade among 6 dinner plates and spread evenly in a very thin layer to cover bottom of each plate using offset spatula. Arrange beet slices in 1 layer over onion, overlapping them only enough to cover onions. Drizzle 2 teaspoons oil over each serving and season with pepper. Shave 4 to 6 curls of Parmigiano-Reggiano with a vegetable peeler over beets on each plate. Serve immediately.
• Available at many cookware stores and Uwajimaya (800-899-1928).

Steps:

• Roast the beets: Preheat the oven to 325 degrees F. Place the beets in a baking dish, then add 1 cup water. Cover tightly with foil. Roast until the beets yield when pierced with the tip of a knife, 1 to 1 1/2 hours, depending on the size of the beets. Set aside to cool.
• Make the vinaigrette: In a medium bowl, whisk together the mustard, lemon juice and red wine vinegar. Slowly whisk in the olive oil. Season with kosher salt. Set aside.
• Make the walnuts: Heat a medium skillet over medium heat and add the olive oil. When it gets hot (but not too hot), add the walnuts and season with kosher salt. They should fry slightly in the oil. When you can smell the nuts, add the paprika and reduce the heat to low. Cook for 2 to 3 minutes, stirring constantly, until the nuts brown slightly. Drain on paper towels and set aside.
• Assemble the carpaccio: Lightly brush a platter (or individual plates) with olive oil. Rub the skin off of the beets with paper towels; trim any root tips and cut the beets into thin slices. Place in a single layer on the platter (or plates). Season with the sugar and flaky salt. Drizzle with the vinaigrette and top with the walnuts. Snip the chives into 1-inch pieces over the beets.

Steps:

• Preheat the oven to 425 degrees F. Place the beets on a sheet of foil. Drizzle with olive oil and season with salt. Wrap the foil around the beets and place on a baking sheet. Roast until tender when pierced with a knife, 50 to 60 minutes. Let cool slightly, then unwrap and rub off the skins using a paper towel.
• About 30 minutes before serving, remove the burrata from the refrigerator and let stand at room temperature. Whisk the orange juice, vinegar and shallot in a small bowl. Slowly whisk in the 2 tablespoons olive oil until emulsified.
• Thinly slice the beets and arrange in a single layer on a serving plate, overlapping slightly. Spoon the vinaigrette over the beets and season with 1/2 teaspoon salt and a few grinds of pepper; set aside.
• Preheat the broiler. Arrange the bread on a baking sheet and broil until toasted. Sprinkle the beets with the chives and pistachios. Place the burrata on the beets. Drizzle with olive oil and season with salt and pepper. Serve with the toasted bread.

Steps:

• Preheat oven to 350°F. Line rimmed baking sheet with foil. Place beets on sheet (if using both light- and dark-colored beets, place them on separate sheets to prevent discoloration). Sprinkle beets lightly with water. Cover tightly with foil. Bake until beets are tender when pierced with fork, about 40 minutes. Cool on sheet. Peel beets. (Can be prepared 1 day ahead. Place in resealable plastic bag; chill.)
• Using cheese slicer or knife, slice beets very thinly. Slightly overlap slices on 6 plates, dividing equally. Sprinkle with cheese, then shallot, salt, and pepper. Whisk vinegar, mint, oil, and sugar in small bowl. Season with salt and pepper. Drizzle over beets. Sprinkle with chives.

Steps:

• Using stems as a handle, slice beets paper-thin with slicer (wear protective gloves to avoid staining hands). Toss with vinegar and 1/4 teaspoon salt in a bowl, then let stand 5 minutes to wilt.
• Divide beets among 4 large plates, overlapping slices slightly. Top with goat cheese.
• Toss arugula and endive with 1 tablespoon oil and salt and pepper to taste, then mound over goat cheese. Drizzle beets with remaining 2 tablespoons oil.

Steps:

• Fill a pot with 3 inches of water, insert a steamer basket, and bring to a boil. Reduce heat to medium or medium-low and place beets inside the steamer basket. Cover pot. Cook until beets are easily pierced with a knife, checking water level periodically, 35 to 50 minutes. Remove from heat and cool, about 30 minutes.
• Peel the beets; if you are using red and golden beets, peel the golden ones first so you don't end up turning them pink. Remove any remaining root stems. Thinly slice beets and arrange on a serving platter. I use a round plate and start in the center, alternating red and golden beet slices. Dot the top with goat cheese - you want to be able to see the beets but have enough cheese because it pairs so well with the beet. Sprinkle with sea salt and black pepper.
• Combine rice vinegar, olive oil, mint, and sugar in a small bowl. Drizzle over beets.