Beet Carpaccio with Goat Cheese and Mint Vinaigrette

Beet Carpaccio with Goat Cheese and Mint Vinaigrette
Photo by Noel Barnhurst

Ingredients

  • 1/3 cup fresh mint
  • ¼ cup walnut oil or olive oil
  • 12 2-inch beets
  • 1 ½ teaspoons sugar
  • 2 tablespoons shallot
  • ¼ cup fresh chives
  • 1 cup crumbled soft fresh goat cheese
  • + 1 more ingredients
    • 1/3 cup unseasoned rice vinegar

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, ab...

View full recipe at Epicurious

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