Cookoolearn

Beetiful Carpaccio

May 23, 2007

Beetiful carpaccioOne of the benefits of not having a television set in our living room is that we are much more productive. Sure, the time I’m not sitting passively in front of the T.V. screen has been supplanted by even more time actively engaged in front of the computer screen, but Julie My Love has invested her chronological surpluses in the kitchen. As those fortunate enough to experience one of her meals will attest, she is quite the culinator. Here she shares with us her recipe for beetiful carpaccio.

  • 6 beets (combine golden, red and Italian candy beets for colorful variety)
  • 1/3 cup thinly sliced red onions
  • 2 tablespoons capers (drained)
  • 1 tablespoon chopped fresh chives
  • 3 tablespoons olive oil

Preheat your oven to 400°F.

Clean and trim the beets, discarding their root tips and leaves.

Place the beets in a roasting pan with 1/4 cup water, cover with aluminum foil, and roast until tender when pierced with a fork (approximately 50 minutes.)

Remove the beets from the oven, let stand for 20 minutes, peel, place in a bowl, cover and chill (the beets can be prepared up to a day in advance.)

Just before you are ready to serve, slice the beets and arrange them on a tray.

Combine the red onions, capers, chives, and olive oil in a mixing bowl, then place the salad on the serving tray with the beets.

Beetiful carpaccio


2 Comments

  1. MorningStar on May 23, 2007 4:05 PM

    Missing you guys terribly right now.. remembering York’s birthday fiesta at Skywalker last year while I’m at it…

  2. Julie on May 24, 2007 8:36 AM

    Missing you too! We’ll have to have another bday fiesta - this whole work thing for both of you has been a real downer for the social life. xoxox

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