Roasted Beet Carpaccio with Arugula Salad and Pumpkin Seeds
Danalaila
September 12, 2017
super easy
Ingredients
- 2 or 3 golden beets as many as you need
- 1&1/2 tbsp extra virgin olive oil
- 1 small shallot sliced thin
- 1/2 bag baby arugula
- 1-2 tbsp raw pumpkin seeds
Lemon Vinaigrette
- 1 tbsp white balsamic vinegar
- 1 lemon the juice
- 2 tbsp extra virgin olive oil
- 1/2 teaspoon Organic Blue Agave
- 1/2 teaspoon garlic powder
- salt and pepper
Servings:
Units:
Instructions
- 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 )
- Next, in a small bowl mix all the vinaigrette ingredients and whisk well and set aside.
- 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.
- 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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