Description
This Roasted Beet & Citrus Carpaccio Salad is a vibrant and refreshing appetizer that’s sure to impress. Thin slices of earthy roasted beets are layered with juicy citrus fruits and drizzled with a tangy, flavorful dressing. The result is a visually stunning and delicious dish that’s perfect for entertaining or enjoying as a light meal.
Ingredients
– 3 medium beets, roasted and thinly sliced
– 1 orange, peeled and thinly sliced
– 1 grapefruit, peeled and thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 tablespoon fresh lemon juice
– 1 teaspoon honey
– Salt and pepper to taste
– Micro greens or fresh herbs for garnish
Instructions
1. Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for 45-60 minutes, until tender. Allow the beets to cool, then peel and thinly slice them.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, and honey. Season with salt and pepper to taste.
3. Arrange the sliced beets and citrus fruits on a serving platter in an overlapping, circular pattern.
4. Drizzle the vinaigrette over the salad, making sure to coat all the components.
5. Garnish the salad with micro greens or fresh herbs, such as chives or basil.
6. Serve immediately and enjoy the vibrant flavors and textures of this Roasted Beet & Citrus Carpaccio Salad.
Notes
This salad can be prepared in advance and refrigerated for up to 2 days. The dressing can be made separately and stored in the refrigerator until ready to serve. For a creamier dressing, you can add a tablespoon of Greek yogurt or crème fraîche to the vinaigrette.
- Prep Time: 15
- Cook Time: 45
- Category: Appetizers
- Method: Roasting
- Cuisine: Mediterranean