Raw-Beet Carpaccio

Name: Raw-Beet Carpaccio
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 1/4 c. extra-virgin olive oil; 2 tbsp. red wine vinegar; 1 tsp. honey; 2 tsp. chopped fresh tarragon; 8 small red or golden beets, scrubbed and rinsed; Flaky sea salt and microgreens, for garnish

By Daphne OzPublished: Sep 12, 2016

Jump to recipe

Mike Garten

We've been independently researching and testing products for over 120 years. If you buy through our links, we may earn a commission. Learn more about our review process.

Yields:

4 serving(s)

Total Time:

10 mins

Thin-sliced beets make a gorgeous vegetarian appetizer. This recipe is courtesy of "The Happy Cook," by Daphne Oz.

Advertisement - Continue Reading Below

Ingredients

1/4 cup extra-virgin olive oil
2 Tbsp. red wine vinegar
1 tsp. honey
2 tsp. chopped fresh tarragon
8 small red or golden beets, scrubbed and rinsed
Flaky sea salt and microgreens, for garnish

Directions

1. Step 1In a small bowl, whisk together olive oil, vinegar, honey, tarragon, 1/2 teaspoon kosher salt, and freshly cracked black pepper to taste.
2. Step 2Peel the beets or, if they’re organic, scrub extra well and leave the skin on. Using mandoline, very thinly slice beets.
3. Step 3Arrange beets on plate; spoon vinaigrette over top. Finish with pinch flaky sea salt. Garnish with microgreens.