Description
This Roasted Beet & Citrus Carpaccio Salad is a vibrant, refreshing, and nutrient-packed appetizer or side dish. Thinly sliced roasted beets and citrus fruits are arranged in an elegant, overlapping pattern and dressed with a tangy vinaigrette.
Ingredients
– 4 medium beets, peeled and sliced into 1/8-inch thick rounds
– 2 oranges, peeled and sliced into 1/8-inch thick rounds
– 1 lemon, peeled and sliced into 1/8-inch thick rounds
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon white wine vinegar
– 1/2 teaspoon sea salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley or basil
Instructions
1. Preheat the oven to 400°F. Spread the beet slices on a baking sheet and roast for 15-20 minutes, flipping halfway, until tender and lightly caramelized. Let cool completely.
2. In a small bowl, whisk together the olive oil, vinegar, salt, and pepper.
3. Arrange the roasted beet slices and citrus slices on a serving platter in an overlapping pattern. Drizzle the vinaigrette over the salad.
4. Garnish with the chopped fresh herbs.
Notes
This salad can be prepared in advance and refrigerated until ready to serve. The roasted beets can be made a day or two ahead. For a more substantial meal, you can serve the carpaccio salad on a bed of mixed greens.
- Prep Time: 20
- Cook Time: 20
- Category: Appetizers
- Method: Roasting
- Cuisine: Mediterranean