Swap the beef for beets in the classic Carpaccio dish
This winter, mix up your dietary routine by choosing vegetables that are in season. Eating seasonally means purchasing and consuming food around the time it is harvested. Beets are popular root vegetables that have a lot of versatility as a side, in salads or even soup.
“You can find beets from local farmers in the winter and they, along with all veggies, are fresher, taste better and more nutritious than food found out of season. This is often because you’d have to import it from someplace far away, which means the veggies were harvested long before they ever make their way to your plate,” said Ally Stephens chef and owner of Season to Taste, which offers in-home meal preparation for families and people on the go.
Stephens utilized the beets to make a “beet” carpaccio salad versus a “beef” carpaccio salad. The color of the beets mimic the beef and you can add goat cheese to keep it vegetarian or skip the goat cheese and make it vegan.
The tangy element from the rich and creamy goat cheese pairs wonderfully well with the sweetness of pecans. When you roast pecans, it brings out more of their flavor, just keep a watchful eye when roasting them in the oven as to not burn them. Add pomegranate seeds for more color and flavor.
“This is one of my favorite winter starter or side salads. It takes minimal effort and the flavors meld together beautifully. You can also serve this in a larger portion for vegetarian guests as, you might be surprised to know that, beets are full of a healthy balance of protein, fiber and potassium,” Stephens said.
Use fresh greens or mix it up by utilizing the leaves from the beets and sauteing them with spinach for a warm beet salad.
“This is a great starter salad before a nice steak or fish dish. It tantalizes the taste buds and will leave your guests or family excited for the next course,” Stephens said. Watch today’s video to learn how to roast and peel beets and how to arrange the salad.
Balsamic Dijon Vinaigrette
1 part Dijon
1 part honey
Salt and pepper to taste
2 parts balsamic vinegar
3 parts olive oil
Blend all ingredients together in a food processor until emulsified
Preheat oven to 375. Place a single layer of pecans on baking sheet and roast for 5-7 minutes, keeping an eye on them so they don’t burn.
Arrange beets around individual plates or a large serving bowl. Place fresh greens in the center. Top with toasted pecans, goat cheese and pomegranate seeds. Drizzle with vinaigrette. Enjoy!
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