Description
This Roasted Beet & Citrus Carpaccio Salad is a vibrant and refreshing dish that combines tender roasted beets, juicy citrus, and a tantalizing dressing for a truly mouthwatering experience.
Ingredients
– 3 medium beets, peeled and cut into thin slices
– 2 oranges, peeled and segmented
– 1 grapefruit, peeled and segmented
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Micro greens for garnish
Instructions
1. Preheat your oven to 400°F (200°C). Arrange the beet slices in a single layer on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper.
2. Roast the beets for 20-25 minutes, or until they are tender and caramelized. Allow them to cool slightly.
3. In a medium bowl, combine the roasted beet slices, orange segments, and grapefruit segments.
4. In a small bowl, whisk together the remaining 1 tablespoon of olive oil and the lemon juice. Season the dressing with salt and pepper to taste.
5. Drizzle the dressing over the beet and citrus mixture, then gently toss to coat.
6. Arrange the salad on a serving platter and garnish with the micro greens.
7. Serve immediately and enjoy the vibrant and refreshing flavors of this Roasted Beet & Citrus Carpaccio Salad.
Notes
This salad is best enjoyed immediately, but any leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 15
- Cook Time: 20
- Category: Salads and Bowls
- Method: Roasting
- Cuisine: Mediterranean