Roasted Beet Carpaccio w/ Mint

I said "BEET" carpaccio, not "BEEF"!
Tricked you!

If you love roasted beets, and you know I do, this is a beautiful way to serve them.

You can roast the beets the day before and just assemble before serving.

You will need a very sharp knife, or a mandolin to slice the beets super thin.



Roasted Beet Carpaccio (inspired by Sunday Suppers)

2 large golden beets, stems and leaves trimmed
2 large red beets, stems and leaves trimmed
a bunch of any other interesting baby beets you can find
white balsamic vinegar
good extra virgin olive oil
2 Tbsp chopped fresh mint leaves
sea salt

To roast beets: After the beets are trimmed of the stems and leaves and washed, place them in a baking pan (or aluminum foil) and drizzle with olive oil and sprinkle w/ kosher salt.



Cover tightly with aluminum foil.

Roast beets at 400F for an hour.

When cool enough to handle, peel the skins off the beets and set aside.
This is a messy job (especially the red ones), so you might want to wear gloves.

With a very sharp knife or mandolin, slice the beets in the thinnest slices possible.

Start layering the beets on a platter, alternating colors, drizzling w/ white balsamic vinegar and olive oil after each layer.



Sprinkle with sea salt and chopped mint.
You can tuck some mint leaves between the layers for a pretty effect.

If you are a goat cheese lover, then by all means, sprinkle the top with goat cheese and enjoy!



I LOVE THIS!