Roasted Beet Carpaccio with French EVOO
This delicious Salad features Roasted Beets topped with a drizzle of a very fine French Extra Virgin Olive Oil.
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
Nutrition Facts
Roasted Beet Carpaccio with French EVOO
Amount Per Serving
Calories 172
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 13mg4%
Sodium 169mg7%
Potassium 274mg8%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 6g7%
Protein 7g14%
Vitamin A 320IU6%
Vitamin C 4mg5%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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