Roasted Beet Carpaccio with French EVOO

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.

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Prep Time 10

Bake / Cook Time 1

Total Time 1 10

Course Salad

Cuisine French

Servings 2

Equipment

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!

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