Golden beets lay the foundation for this vibrant dish that is packed full of nutrients. For those who do not like the taste of red beets, golden beets are much sweeter in taste, and less earthy in flavor so there is a good chance you will enjoy them! Beets are high in fiber, nitrates, antioxidants, and anti-inflammatory agents. Capers are sprinkled on top of the dish to add a nice tang and to provide a powerful nutrient called quercetin. Quercetin is a plant pigment with potent antioxidant properties, which boosts immunity, aids in allergies, and fights inflammation. This elegant dish is sure to be the star of your next dinner party.
1 golden beet
1 watermelon radish
1 tbsp pickled shallots (Recipe below)
1 tbsp capers
1 tbsp rice wine vinegar
1 tbsp Amarillo sauce
1 tbsp Black Mint sauce
1 tsp grapeseed oil or other neutral oil
Pinch of salt
Herb of choice
1. Cover your beet in foil and roast at 350 for about 40 minutes or until tender when pierced with a fork. Once cooked, let the beet cool then peel the skin off and thinly slice.
2. To make the vinaigrette, whisk together the rice wine vinegar, hot sauces, grapeseed oil, and a pinch of salt.
3. To plate the carpaccio, lay the golden beets in a circular formation then add thinly sliced radish, capers, and pickled shallots. Gently drizzle the vinaigrette on top then finish off with a sprinkle of your favorite herbs! (we used basil and cilantro)