Carpaccio of Roasted Beets

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
35
protein 
1 g
sodium 
141 mg
carbohydrates 
5 g
fat 
1 g
fiber  
1 g
cholesterol 
0 mg
Servings 
6
Ingredients 

3 med-lg sized beets
Pinch sea salt

Dressing
⅓ cup water
¼ cup diced carrots
1 Tbsp diced shallots
1 Tbsp Dijon mustard
1 Tbsp red wine vinegar
1 Tbsp fresh grated orange zest
2 tsp extra virgin olive oil
Pinch sea salt
Pinch freshly ground black pepper

1 Tbsp minced red onion
2 Tbsp minced carrots
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives
2 oranges, peeled and sectioned

Instructions 
  1. Preheat oven to 450F.
  2. Scrub beets and trim roots and tops. Wrap in tin foil and bake for 1 hour. Cool, peel and thinly slice. Evenly divide beet slices onto 6 small plates. Sprinkle with salt.
  3. Combine all ingredients for dressing in a blender and puree until very smooth. Drizzle 2 tablespoons of dressing over each serving of beets.
  4. In a small bowl, combine red onion, carrots, parsley and chives.
  5. Sprinkle 1 tablespoon onion/carrot/herb mixture on top of the beets. Garnish each serving with 3 orange sections.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.