Beet Carpaccio with Goat Cheese and Pepitas

This Beet Carpaccio is one of those recipes that looks fancy, but is incredibly
easy to make.

Servings: 8

Author:

Prep Time
15 minutes

Cook Time
1 hour

Total Time
1 hour, 15 minutes

Side Dish Salad

beet salad goat cheese roasted beets

Instructions

1 Pre heat oven to 425
2 Tear off two large pieces of aluminum foil. Place the red beets on one sheet and
the golden beets on the other. Loosely fold the foil around the beets to form a
packet for roasting. Keeping the beets separated will keep the red beets from
bleeding onto the golden beets. Place the foil packets directly on the middle
oven rack and roast for 1 hour.
3 Carefully open the packets making sure to reserve about a tablespoon of the
juice from the red beets. Let the beets cool down enough to handle and then
peel. Thinly slice the beets and arrange the by color on a platter.
4 Make the vinaigrette. Whisk all of the ingredients for the vinaigrette together
including the reserved red beet juice.
5 Top the beets with a few handfuls of arugula, crumbled goat cheese, pepitas and
season with salt and pepper. Drizzle the vinaigrette on top.
6 Serve!