Beet Carpaccio with Taste Elevated Sweet-n-Tangy Mustard Seeds
This recipe comes from the October issue of Food & Wine Magazine. It just seemed like a perfect fit. It's fun, different and elegant. It's also light and can compliment pretty much any meal.
Ingredients
- 4 golden beets
- 1 Tbsp horseradish
- 2 tbsp. EVOO
- 4 cups arugula leaves
- 1 1/2 Tbsp tarragon vinegar
- 1 Tbsp dijon-style mustard
- chopped chives for garnish
Instructions
- Preheat oven to 375. Place beets on foil-lined baking sheet, drizzle with EVOO and toss. Wrap the beets in the foil and bake for 1 hour.
- While beets are cooking, whisk tarragon vinegar, dijon, horseradish and 3 Tbsp olive oil. Season with salt and pepper to taste. Remove beets from oven, let cool and slice into 1/8 inch thick slices.
- Arrange beets on four plates. Sprinkle with salt & pepper, drizzle with dressing. Place dollop of seeds on top of beets on each plate. Garnish with arugula leave and chopped chives.
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