Best Ever Beet Carpaccio
This is the beet recipe you never knew you needed. It’s sweet and earthy, with its tanginess offset by the mozzarella di bufala. Perfect for Valentine’s Day or your next dinner party. Make sure to wear gloves for this one, as your platter won’t be the only thing with red on it! This appetizer is always a hit when I make it. Save any leftovers to add to your salad for lunch the following day. Buon appetito!
Yields 4-6 appetizer servings
INGREDIENTS
10 medium sized beets, stems trimmed. You need to buy uncooked beets for this recipe. It makes all the difference.
1 container of Mozzarella di bufala containing a 7 oz. ball in water. Sometimes called “Buffalo Mozzarella” - it’s the same thing. It just means that the mozzarella is produced with the milk of domestic Italian water buffalo. This milk is higher in calcium and protein, and lower in cholesterol than cow's milk.
2 tbsp shallot, minced
1/3 cup rice vinegar
1/3 cup chopped fresh mint
1/4 cup extra virgin olive oil
1 1/2 tsp agave or sugar in the raw
1/2 medium orange peeled, cut into 1 inch pieces
1/4 cup chopped fresh chives
PREPARATION
Preheat oven to 350°F. Line rimmed baking sheet with foil. Rinse beets under water and leave them wet, placing them on baking sheet. Cover the beets tightly with aluminum foil. Bake until beets are tender when pierced with fork, about 50-60 minutes. Cool on sheet. Peel beets wearing ecofriendly cooking gloves. (Can be prepared 1 day ahead. Place in resealable plastic bag; chill.)
Using a mandolin (careful!), cheese slicer or a knife, slice peeled beets very thinly. Slightly overlap slices on one big platter. Whisk shallot, vinegar, mint, oil, and agave/sugar in a small bowl for the dressing. Season with salt and pepper. Add mozzarella di bufala ball in the center of the platter. Add orange pieces, scattered on top of beet slices. Drizzle dressing over beets and orange pieces. Sprinkle entire platter with chives.
Buon appetito!