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.
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Roasted Beet Carpaccio with French EVOO
Ingredients
- 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!
Video
Special Notes
Nutrition
