Whether you enjoy the ruby red/purple, golden or Chioggia variety, these beautiful gems are magical. The uses are endless. Simply roasting them brings out the sweet wonderful flavor. Add a bit of your favorite dressing, some goat cheese and a bit of toasted pecans and you have a perfect simple salad.
I distinctly remember of photo of when I was a child sitting in at the dinner table with the rich purple color all over my hands and mouth. I completely enjoyed beets as a kid and to this day, they are a favorite vegetable.
One of my favorite restaurants in San Francisco is One Market. It has earned the prestigous Michelin star for the fourth consecutive year. In 1993, One Market Restaurant’s eagerly anticipated debut happened and become the pennant for refined dining. Chef Mark Dommen creates farm-to-table food which incarnates a high style approach that embodies intense flavors. The restaurant features an open exhibition kitchen with a special "Chef's Table," private dining rooms, and a luxurious bar.
One of my favorite dishes is Chef Dommen’s Beet Carpaccio radishes, fresh chevre, sherry vinaigrette. The chilled plate has thinly sliced roasted beets that are delicately arranged in a perfect circle. The light dressing of sherry vinaigrette is a perfect compliment along with the goat cheese and slivers of radishes.
The weather this weekend in the Bay Area has been cold and stormy. It beckons me to hibernate inside the house and nest. Cleaning my office was priority number one this weekend. It had gotten out of control with too much clutter and needed a good editing. It is such a wonderful feeling when I am able to clean, put things away and toss unwanted items. My office is a clean workspace now.
Here is my spin on the One Market Beet Carpaccio. Enjoy!!
{ Beet Carpaccio with Shallot Vinaigrette }
Roast Beets
4 Medium Beets
Olive Oil
Salt
Rinse any dirt from the beets. Put beets on cookie sheet with a large piece of aluminum foil and preheat the oven to 375 degrees.
Drizzle the beets with a bit of olive oil before roasting. If you are planning on making a salad with the roasted beets, feel free to use plenty of oil. For even roasting of the beets, fold the foil over them and crimp the sides closed.
Roast beets until tender. The amount of time this will take can vary greatly depending on the size of the beets. For smaller beets, start checking them for tenderness at about 25 minutes. Larger and older beets can take up to an hour.
Remove beets from oven when tender. Let sit until cool enough to handle. When beets are cool enough to handle, slip peels off. You can use a paring knife or just rub with your fingers to remove the peels.
Shallot Vinaigrette
1 Shallot, finely minced
1 T. Champagne Vinegar
½ t. Salt
¼ t. Pepper
¼ t. Dijon mustard
3 T. Olive oil
Combine all ingredients together and stir well. Let sit at least 15 minutes to let flavors marry together.
To assemble:
Use a mandoline to slice the beets very thin. Carefully lie in a circle and overlap slightly. Start from the outside and work your way to the middle. Drizzle with the shallot vinaigrette. Using two spoons create quenelles of goat cheese and place on the beets. Garnish with micro greens. Either serve individual servings or on large platter.
I distinctly remember of photo of when I was a child sitting in at the dinner table with the rich purple color all over my hands and mouth. I completely enjoyed beets as a kid and to this day, they are a favorite vegetable.
One of my favorite restaurants in San Francisco is One Market. It has earned the prestigous Michelin star for the fourth consecutive year. In 1993, One Market Restaurant’s eagerly anticipated debut happened and become the pennant for refined dining. Chef Mark Dommen creates farm-to-table food which incarnates a high style approach that embodies intense flavors. The restaurant features an open exhibition kitchen with a special "Chef's Table," private dining rooms, and a luxurious bar.
One of my favorite dishes is Chef Dommen’s Beet Carpaccio radishes, fresh chevre, sherry vinaigrette. The chilled plate has thinly sliced roasted beets that are delicately arranged in a perfect circle. The light dressing of sherry vinaigrette is a perfect compliment along with the goat cheese and slivers of radishes.
The weather this weekend in the Bay Area has been cold and stormy. It beckons me to hibernate inside the house and nest. Cleaning my office was priority number one this weekend. It had gotten out of control with too much clutter and needed a good editing. It is such a wonderful feeling when I am able to clean, put things away and toss unwanted items. My office is a clean workspace now.
Here is my spin on the One Market Beet Carpaccio. Enjoy!!
{ Beet Carpaccio with Shallot Vinaigrette }
Roast Beets
4 Medium Beets
Olive Oil
Salt
Rinse any dirt from the beets. Put beets on cookie sheet with a large piece of aluminum foil and preheat the oven to 375 degrees.
Drizzle the beets with a bit of olive oil before roasting. If you are planning on making a salad with the roasted beets, feel free to use plenty of oil. For even roasting of the beets, fold the foil over them and crimp the sides closed.
Roast beets until tender. The amount of time this will take can vary greatly depending on the size of the beets. For smaller beets, start checking them for tenderness at about 25 minutes. Larger and older beets can take up to an hour.
Remove beets from oven when tender. Let sit until cool enough to handle. When beets are cool enough to handle, slip peels off. You can use a paring knife or just rub with your fingers to remove the peels.
Shallot Vinaigrette
1 Shallot, finely minced
1 T. Champagne Vinegar
½ t. Salt
¼ t. Pepper
¼ t. Dijon mustard
3 T. Olive oil
Combine all ingredients together and stir well. Let sit at least 15 minutes to let flavors marry together.
To assemble:
Use a mandoline to slice the beets very thin. Carefully lie in a circle and overlap slightly. Start from the outside and work your way to the middle. Drizzle with the shallot vinaigrette. Using two spoons create quenelles of goat cheese and place on the beets. Garnish with micro greens. Either serve individual servings or on large platter.
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