Beet Carpaccio

Beet Carpaccio
Photo by Richard Gerhard Jung

Ingredients

  • 1 Japanese Benriner or other adjustable-blade slicer
  • 1 1/2-lb piece Parmigiano-Reggiano
  • 2 teaspoons balsamic vinegar
  • 6 large or 12 medium beets (3 lb with greens)
  • ½ teaspoon sugar
  • 3 tablespoons unsalted butter
  • ¼ cup extra-virgin olive oil
  • + 4 more ingredients
    • 1/3 cup dry white wine
    • 3 medium onions (1 lb)
    • 1 small offset spatula
    • ½ teaspoon salt

Preheat oven to 400°F. Tightly wrap beets in double layers of foil to make 3 packages (2 large beets or 4 medium per package) and roast on a baking sheet in middle of oven until tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil packages (the steam makes beets easier to peel), about 30 minutes. W...

View full recipe at Epicurious

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