Roasted Beet Carpaccio with Arugula Salad and Pumpkin Seeds





Roasted Beet Carpaccio with Arugula Salad and Pumpkin Seeds
Votes: 1
Rating: 5
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Rate this recipe!
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Servings Prep Time
2 15
Cook Time Passive Time
45 1 hour
Servings Prep Time
2 15
Cook Time Passive Time
45 1 hour
Roasted Beet Carpaccio with Arugula Salad and Pumpkin Seeds
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2 15
Cook Time Passive Time
45 1 hour
Servings Prep Time
2 15
Cook Time Passive Time
45 1 hour
Ingredients
Lemon Vinaigrette
Servings:
Units:
Instructions
  1. For the beets: Wash and scrub clean the beet and cut off the tops and cover with 1 tablespoon olive oil and some salt and pepper then wrap it in aluminum foil and roast in the oven at 375 degrees - cook about 45 minutes - once they are done and cool slightly, then you just scrape the skin off and cut them into very thin slices. ( I make these about once a month and leave them in the refrigerator for making soups, salads etc )
  2. Next, in a small bowl mix all the vinaigrette ingredients and whisk well and set aside.
  3. Then simply assemble - first spread out your beets slices on a plate and top with some sliced shallots and pumpkin seeds. Then in a separate bowl add the arugula and pumpkin seeds and pour some of the vinaigrette over the salad and toss to coat everything and then add the salad to the plate.
  4. Last, pour a little more of the vinaigrette over the beet slices and enjoy. This recipe is so delicious and light and it tastes best when you eat everything together a bit of salad with the beets! :)
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