Roasted Beet Carpaccio

By á-2799

Ingredients

• Mint Vinaigrette:
• 1 lb small red beets scrubbed and trimmed
• 1 tbsp olive oil
• 1/2 tsp salt
• pepper
• 4 sprigs fresh thyme or rosemary
• 2 tbsp minced shallots
• 2 tbsp balsamic vinegar
• 2 tbsp chopped fresh mint
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 c olive oil
• Parmesan curls
• Mint leaves

Details

Servings 4

Preparation

Step 1

Line rimmed baking sheet with large piece of foil. Arrange beets snugly in one layer in centre of foil, drizzle with oil and sprinkle with salt and pepper. Lay thyme sprigs over beets. Fold foil tightly to enclose beets in package.
Roast in 400 oven for 45 to 60 minutes or until beets are tender when pierced with a fork. Let cool and peel.

Mint Vinaigrette: In bowl whisk together shallots, vinegar, mint, mustard, salt and pepper. Gradually whisk in oil until emulsified.
Slice beets very thinly. Arrange slices slightly over lapping on salad plates. Drizzle vinaigrette over beets. Garnish with Parmesan curls and mint leaves.