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Beet Carpaccio with Wilted Beet Greens & Walnut
This easy but sophisticated recipe makes use of both the beet root and its nutrient dense tops. It is beautiful with red, golden and/or candy stripe varieties.
1 pound beets, ends trimmed and scrubbed clean, tops washed and reserved 1⁄4 cup fresh squeezed orange juice
2 tablespoons apple cider vinegar
2 tablespoons raw organic honey
2 tablespoons minced shallots
1 teaspoon grated orange zest
1 teaspoon sea salt
1⁄2 teaspoon freshly ground white pepper
1⁄4 cup cold pressed organic extra virgin olive oil
1⁄4 cup chopped walnuts
1 teaspoon minced fresh tarragon
Using a mandolin or vegetable peeler, slice beets into 1/8 inch rounds and set aside in a medium bowl.
Whisk the orange juice, vinegar, honey, shallots, orange zest, sea salt and pepper in a small bowl. Pour this mixture over the beets and gently toss until well coated. Allow the beets to marinate for 30 minutes. Drain the beets and reserve the marinade. Pour the marinade into a blender and while the blender is running, add the olive oil in a slow, steady stream, until the vinaigrette is emulsified. Transfer to a small mixing bowl.
Coarsely chop the beet greens and toss with the vinaigrette, massaging well to coat. Divide the sliced beets onto chilled salad plates and arrange the beet greens on top. Finish with tarragon and a sprinkling of walnuts.