“We’ve Got the Beet”- Beet Carpaccio with Raspberry Balsamic and Goat Cheese

Beets are by no means a “pretty” vegetable to look at. I mean, quite frankly from the outside, they are dirty, have weird stems sticking out of the tops and sometimes they’re even hairy. But, once you slice them open, they’re quite beautiful.

Now some consider beets to be more of an acquired taste, but the versatility of this root can sway any stubborn palate.

Instead of the usual roasted beet, I decided to keep my kitchen cool and throw together this easy beet salad. The crispy, ruby red beets offer a great crunch and a tad of sweetness, which is the perfect pairing for a soft goat cheese.

What You Need:

1 Large Beet, cleaned, peeled

2 Tbs. Goat Cheese

¼ Fresh Basil, chiffonade

¼ Cup Raspberry Balsamic

1 Tbs. Olive Oil

Salt/Pepper, to taste

Maldon Salt, optional

1. Slice beets with mandolin, or sharp knife, into paper thin slices. Toss beets in a small bowl with dash of salt and ½ the balsamic.

2. In a separate bowl, whisk together the remaining balsamic, olive oil, salt/pepper.

3. Arrange the beets on a plate, allowing excess balsamic to drip off before plating. Using a spoon, drizzle the balsamic/olive oil mixture over the beets. Top with goat cheese crumbles, basil and a little Maldon salt if you have it.

*If you have toasted walnuts, this would be a great addition to the plate for an added crunch