Description

Roasted Beet & Citrus Carpaccio Salad is a vibrant and flavorful dish that combines tender roasted beets, fresh citrus, and a tangy dressing. This light and refreshing salad is perfect as an appetizer or a side dish.

Ingredients

– 4 medium beets, roasted and thinly sliced

– 2 oranges, peeled and thinly sliced

– 1 lemon, peeled and thinly sliced

– 2 tablespoons olive oil

– 2 tablespoons red wine vinegar

– 1 teaspoon Dijon mustard

– 1 teaspoon honey

– Salt and pepper to taste

– 2 tablespoons chopped fresh parsley

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Instructions

1. Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for 45-60 minutes, or until tender when pierced with a fork. Allow the beets to cool, then peel and thinly slice them.

2. In a large bowl, combine the sliced beets, orange slices, and lemon slices.

3. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and honey. Season with salt and pepper to taste.

4. Drizzle the dressing over the beet and citrus mixture and gently toss to combine.

5. Garnish the salad with chopped fresh parsley.

6. Serve chilled or at room temperature.

Notes

This salad can be prepared in advance and stored in the refrigerator for up to 3 days. The citrus can be substituted with other types of citrus fruits, such as grapefruit or tangerine, for variation.

Prep Time: 15
Cook Time: 45
Category: Appetizers
Method: Roasting
Cuisine: Mediterranean