Beet Carpaccio

Hello everyone!

I’m very happy to share this dish with you. This is the kind of recipe that’s a life-saver whenever you have guests coming over because you can cook the beets and make the vinaigrette the day before, forget about it and just serve it the next day. Also, it is the perfect appetizer for any protein-based main course like fish, salmon, beef etc.. I added Marcona almonds but you can sub for any toasted nut like pecans or pistachio.

Go to my story highlights on Instagram to see step by step videos

beetcarpaccio2.jpg

Recipe

Vinaigrette:

Ingredients:

  • 6 anchovies filets (canned)

  • 2-3 garlic cloves

  • 3/4 cup Olive oil

  • 1/4 cup white vinegar

  • 2 limes (juice only)

  • 1 tbsp old fashioned whole grain mustard

  • 1 tbsp grated Parmesan cheese

Directions:

Blend all ingredients together. Refrigerate until serving time.

Carpaccio:

Ingredients:

  • Vinaigrette

  • 2-4 Beets

  • Arugula

  • Marcona almonds

  • Feta cheese crumbles (I used low fat)

Directions:

  • Cook beets in boiling water, let cool.

  • Thinly slice beets and set on a serving plate.

  • Add Vinaigrette.

  • Add arugula, feta cheese and Marcona almonds on top

Enjoy!

Much love,

Mariana

Meals, gluten freeMariana Garza