Description
This Roasted Beet & Citrus Carpaccio Salad is a vibrant and flavorful starter or side dish that’s quick and easy to prepare. Thinly sliced roasted beets are arranged with fresh citrus fruits, creating a visually striking and delicious salad.
Ingredients
– 4 medium-sized beets, roasted and thinly sliced
– 2 oranges, peeled and thinly sliced
– 1 grapefruit, peeled and thinly sliced
– 2 cups baby arugula
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– Salt and freshly ground black pepper to taste
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 grapefruit slices.
3. In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
4. Drizzle the dressing over the beet and citrus mixture and gently toss to coat.
5. Arrange the dressed salad on a serving plate or platter, and top with the baby arugula.
6. Serve immediately, or chill in the refrigerator until ready to serve.
Notes
This salad can be prepared in advance and chilled until ready to serve. The roasted beets can be made a day or two ahead of time. Adjust the amounts of citrus fruits to your taste preferences.
- Prep Time: 15
- Cook Time: 45
- Category: Salads & Soups Starters
- Method: Roasting
- Cuisine: Mediterranean