Ingredients
4 medium size red beets
2 tbsp ground pistachios
1-2 cups arugula
1/2 cup small diced mangos
For the orange vinaigrette
1/4 cup fresh orange juice
2 tbsp lime juice
1/8 tsp kosher salt
2 tbsp olive oil
For the mascarpone topping
2 tbsp mascarpone cheese
1/4 cup heavy cream
2 tbsp white wine or apple cider vinegar
1/8 tsp kosher salt
Instruction
1. Preheat the oven to 400°F. Rinse the beets under warm water, removing any debris. Pat them dry with a clean paper towel & wrap them completely in a properly sized sheet of aluminum foil. Place the wrapped beets on a baking sheet & bake them in the oven for 45-60 minutes or until fork-tender.
Once done, allow them to cool, unwrap the beets & use a paring knife or gloves to peel & slide off the skin. Thinly slice the beets to about 1/8 inch.
2. Arrange the beet slices on a large serving platter, overlapping them in a single layer. Set aside.
3. In a small jar, whisk together the orange juice, lime juice, kosher salt & olive oil to make the vinaigrette.
4. In a separate bowl, combine the mascarpone cheese, heavy cream, white wine or apple cider vinegar, & salt. Mix with a fork until well combined. If the mixture is thick, add more liquid or cream.
5. In a small bowl, toss together the arugula, diced mango & 2 tablespoons of the prepared vinaigrette.
6. Begin assembling the final platter. Drizzle the sliced beets with 2 tablespoons of dressing, ensuring they are evenly covered. Using a small teaspoon, dollop the mascarpone mixture at multiple spots over the beets. Top each mascarpone dollop with a generous amount of ground pistachios. Finally, place the tossed arugula & mango salad at the center of the platter, making sure the surrounding beets are visible.
Serve the Roasted Red Beet Carpaccio immediately as an elegant appetizer or a delicious side dish.
4 medium size red beets
2 tbsp ground pistachios
1-2 cups arugula
1/2 cup small diced mangos
For the orange vinaigrette
1/4 cup fresh orange juice
2 tbsp lime juice
1/8 tsp kosher salt
2 tbsp olive oil
For the mascarpone topping
2 tbsp mascarpone cheese
1/4 cup heavy cream
2 tbsp white wine or apple cider vinegar
1/8 tsp kosher salt
Instruction
1. Preheat the oven to 400°F. Rinse the beets under warm water, removing any debris. Pat them dry with a clean paper towel & wrap them completely in a properly sized sheet of aluminum foil. Place the wrapped beets on a baking sheet & bake them in the oven for 45-60 minutes or until fork-tender.
Once done, allow them to cool, unwrap the beets & use a paring knife or gloves to peel & slide off the skin. Thinly slice the beets to about 1/8 inch.
2. Arrange the beet slices on a large serving platter, overlapping them in a single layer. Set aside.
3. In a small jar, whisk together the orange juice, lime juice, kosher salt & olive oil to make the vinaigrette.
4. In a separate bowl, combine the mascarpone cheese, heavy cream, white wine or apple cider vinegar, & salt. Mix with a fork until well combined. If the mixture is thick, add more liquid or cream.
5. In a small bowl, toss together the arugula, diced mango & 2 tablespoons of the prepared vinaigrette.
6. Begin assembling the final platter. Drizzle the sliced beets with 2 tablespoons of dressing, ensuring they are evenly covered. Using a small teaspoon, dollop the mascarpone mixture at multiple spots over the beets. Top each mascarpone dollop with a generous amount of ground pistachios. Finally, place the tossed arugula & mango salad at the center of the platter, making sure the surrounding beets are visible.
Serve the Roasted Red Beet Carpaccio immediately as an elegant appetizer or a delicious side dish.