Beet Carpaccio

Try something new this holiday season. This starter or side salad is elegant and fun. Beet carpaccio plays creatively with colors and textures. The mandolin is the tool of choice for the thin beet slices necessary to pull off the dish and its so easy to make, with minimal ingredients. We are sharing this recipe just in time for the holidays because, well, it’s just so pretty and festive looking with deep reds and basil greens, we know it will wow the table. And trust us, the flavors are on point too.

Recipe

Ingredients:

1 large beet, shaved round slices with a mandolin

20 leaves of fresh basil

1-2 tbsp Balsamic vinegar

1-2 tbsp Olive oil or truffle oil

1 tbsp maple syrup

1/2 cup pecans

Sea salt and pepper to taste

Directions:

Preheat the oven to 350 degrees. In a small mixing bowl, combine the pecans with the maple syrup. Place on a tray in the oven for 5 minutes or until slightly toasted, not burnt. Remove and let cool.

Use a mandolin slicer to shave the beet into as many rounds as it will make. Arrange the slices on 4 plates in a circle, layering the edges.

Drizzle the balsamic vinegar all over the beets, followed by the oil. Crumble the pecans by hand. Sprinkle over the beets and garnish with fresh basil leaves, salt and pepper.