Carpaccio of Roasted Beets

With a zesty shallot, red wine vinegar and Dijon mustard dressing.


3 medium/large sized beets
Pinch sea salt

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


  1. Preheat oven to 450ºF.
  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.



Nutrition Information (per serving)

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

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