Beet Carpaccio

7 ingredients
4 steps

Ingredients

  • roasted beets (the Amanda way - see site for her directions), I did red and gold beets with olive oil and blood orange salt)
  • chevre cheese
  • toasted chopped pecans
  • chopped cilantro
  • 2 tablespoons honey
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon chopped guajillo (or other dried) chili

Directions

  1. 1
    Make the gastrique - bring the honey and vinegar to a bare simmer, simmer for a couple of minutes then add the chili. Keep warm, but don't boil it!
  2. 2
    Peel your roasted beets and slice them very thinly -arrange them on a plate. Mine were still a little warm from roasting and I think that was the perfect temperature.
  3. 3
    Top the beets with toasted pecans, dabs of goat cheese, and fresh chopped cilantro. Spoon the warm gastrique over - make sure to get some right on the cheese.
  4. 4
    Eat, and go to Mexico in your mind ...

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