Roasted Beet Carpaccio with French EVOO

Beets are so delicious during this time of the year! I get so many from my Misfit Market (@misfitmarket) every week. Also, they have some great information about beets on their blog right HERE!

A great addition to Roasted Beets is to Sprinkle some of that Exquisite French Extra Virgin Olive Oil which we recently received at bonCOOK™. Get yours right HERE before we Sell out!

Enjoy & Bon Appetit!

As always, you will find the Step-by-Step Video below the recipe. 

If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.

• Save

• Save

Roasted Beet Carpaccio with French EVOO

bakingwithnessa

This delicious Salad features Roasted Beets topped with a drizzle of a very fine French Extra Virgin Olive Oil.

Start Cooking Pin Recipe Print Recipe

Prevent Sleep ModePrevent Sleep Mode

Prep Time 10 minutes mins

Bake / Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Salad

Cuisine French

Servings 2

Equipment

• Save

Medium Bonmat™

• Save

Baking Sheet (M)

• Save

Mandoline

• Save

French EVOO (500ml)

Ingredients

 

1x2x3x

• ▢ 2 beets (3"/6cm, Trimmed)
• ▢ 1/4 cup (55 g) Goat cheese (Crumbled)
• ▢ 1 tbsp (15 g) French EVOO

Instructions

 

• Preheat oven to 400F/200C.
• Place your Medium bonMAT™ on the top of your Medium Perforated Baking Sheet.
• Clean and Trim your beets (Do not pat them dry). Then, wrap each one of them in tin foil and place them on your Medium bonMAT™ . IMPORTANT: If using both Golden and Dark beets, place them on separate baking sheets to prevent discoloration.
• Bake for 60 minutes at 400F/200C. (Every oven heats differently, monitor your beets from 50min). Beets are ready when they are tender when pierced with for. Remove the tin foil and let them completely cool down.
• Using your Mandoline on Setting 1, thinly slice each roasted beet.
• Then, on your serving plate, slightly overlap slices in a circle starting outward. Add your Crumbled Goat Cheese and your French EVOO. Enjoy & Bon Appétit!

YouTube Video

Photos

• Save

 

• Save

• Save

• Save

Nutrition

Calories: 172kcal | Carbohydrates: 8g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 169mg | Potassium: 274mg | Fiber: 2g | Sugar: 6g | Vitamin A: 320IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg

Keyword best beet carpaccio, best beetroot carpaccio recipe, best french EVOO, best mandoline, best roasted beet carpaccio recipe, best roasted beetroots recipe, best safe mandoline, bon cook, french EVOO, guy demarle, guy demarle recipes

Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com

Find it online:

https://bakingwithnessa.com/roasted-beet-carpaccio-with-french-evoo/

• Save

• Save