RAW BEET CARPACCIO WITH ARUGULA

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Beets are one of my favorite foods (just check out my logo!), not only for their earthy sweetness, but for their incredible health benefits. 

  • Beets contain a high amount of nitrates which can lower blood pressure, increase athletic performance, and improve cognitive function by increasing blood flow to the brain

  • Beets contain pectin, which aids in liver detoxification

  • Beets are high in antioxidants, which help reduce oxidative stress and prevent chronic disease

  • Beets are high in immune-boosting and anti-inflammatory vitamins and minerals, such as Vitamin C, folate, manganese, and potassium

  • Beets contain both soluble and insoluble fiber, which help lower cholesterol and aid in digestion

Beets are abundant at the Farmer's Market right now, and any variety would work in this recipe. I love using Chiogga beets when I can find them, because who doesn't love stripes? When choosing beets, look for beets that are round and firm without any soft spots or blemishes. If the greens are attached, they should be dark green and not wilted (save the greens and saut√© them in olive oil with garlic and lemon- they are delicious and packed with vitamins and antioxidants!) This recipe is a refreshing side dish, and uses raw beets which ensures that their nutrient value is at its highest. 

Farmer's Market Beet Carpaccio

Ingredients

  • 6-8 small to medium beets (I used Chiogga and White here, but any variety of beet would work)

  • 1 cup arugula, roughly chopped

  • 1/4 cup goat cheese or dairy-free soft cheese, crumbled (I used Treeline Cashew Cheese)

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon raw honey

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons apple cider vinegar

  • salt/pepper

  • fresh herbs such as dill, tarragon, or basil

Directions

1. Peel the beets with a knife or peeler. Use a mandolin on its lowest setting to cut the beets into very thin slices. If you don't have a mandolin, a knife would work too. 

2. Whisk together olive oil, vinegar, honey and lemon juice to make the dressing. Add salt and pepper to taste. 

3. Add beets and dressing together and mix so that all the beets are covered with the dressing. Allow the beets to marinate in the dressing for an hour in the refrigerator. 

4. Assemble beets in an overlapping pattern on a plate with the arugula and cheese. Sprinkle with fresh herbs and salt and pepper. 

Serves 6-8 people as a side dish.

recipes, vegan, beetsKate Hinman