Beet Carpaccio

I was at the farmer’s market yesterday and I saw the most incredibly fresh beets. They came in three colors and I bought all three. I don’t know if you’ve ever seen candy striped beets but they are beautiful when they are raw but lose their color when they are cooked. I wanted to preserve the beautiful colors so I decided to prepare a raw dish. Beets have a strong earthy flavor but I knew if I sliced them thin that would make the flavor more delicate. I decided to make Beet Carpaccio. Carpaccio is traditionally made from thinly slice raw meat or fish but this one is a vegan version. I sliced the beets very thin on a mandolin and drizzled it with olive oil, fresh lemon juice and finished it with a flaky salt. I let it sit for about an hour so the beets could mellow out and absorb the lemon juice. It was delicious. Greg polished off the entire plate. You can make individual plates and serve this as an appetizer.

I’ve tried a few types of mandolins and I really find this the easiest to use. You can purchase it on Amazon