Bistro 1907

44 Federal Plaza East,
Youngstown, OH 44503
(330) 238-7171

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Beets Carptaccio

Roasted Beet Carpaccio

Thinly sliced roasted beets, topped with a mandarin orange citronette, vegan cheese, micro greens, extra virgin olive oil and tellicherry pepper.

  • Prep Time15 min
  • Cook Time35 min
  • Total Time50 min
  • Cuisine
    • American
  • Course
    • Main Course
  • Cooking Method
    • Roasting

Ingredients

For the beets

  • 4 Medium-Sized Beets
  • Olive Oil
  • 1 Dash Kosher Salt
  • 1 Dash Freshly Ground Black Pepper

For the orange citronette

  • 2 Oranges, Juice + Zest
  • ¼ Cup Extra Virgin Olive Oil
  • 1 Dash Kosher Salt
  • 1 Dash Fresh Ground Black Pepper

Method

Roasted Beet Preparation

1

Preheat oven to 350 degrees.

2

Wash beets thoroughly & brush with olive oil.

3

Season beets with salt and pepper.

4

Wrap beets individually with aluminum foil, place on sheet tray into oven.

5

Bake in oven at 350 degrees until knife tender, around 35 minutes.

6

Remove from oven and allow to cool.

7

Gently remove the skins and stem.

Orange Citronette Preparation

8

Juice and zest the oranges into small mixing bowl.

9

Whisk in extra virgin olive oil in slow steady stream.

Roasted Beet Preparation

10

Slice beets into thin circles.

11

Season with Salt & Pepper.

12

Arrange slices into a circle on a round plate.

13

Drizzle with with orange citronette.

14

Garnish with vegan cheese and finely sliced chives.

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