Beet Carpaccio with Goat Cheese and Mint Vinaigrette

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

Ingredients

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