Fresh beets shine in this recipe for beet carpaccio with an addictive mint vinaigrette. It is adapted from Bon Appetit. Total time: 15 minutes. Wash and peel beets, then slice into very thin (1/16 ...

Serve immediately. Times Kitchen Notes: Traditionally, carpaccio is a dish of raw beef, veal or tuna that’s thinly sliced or pounded very thin and served as an appetizer. Fleur de sel ...

1 small golden beet, washed and shaved thin on a mandolin 2 red radishes, washed and shaved thin on a mandolin Place the red beets, golden beets and radishes in separate bowls. Whisk together the ...

The acidity is reinforced with some brightly colored pickled red onions. We serve this Beet Carpaccio at Le Grand, where the beets are sliced to order, but it also is an easy do-ahead appetizer ...

It should have a bit of crunch even after its done. Overdone beet root will spoil the texture of the carpaccio completely. Chef Aatir Dhadalla graduated in Culinary Arts Management in London where ...

Preheat oven to 350°F. Line rimmed baking sheet with foil. Place beets on sheet (if using both light- and dark-colored beets, place them on separate sheets to prevent discoloration). Sprinkle ...

Although this no-cook starter idea sounds fancy, it's really a simple beetroot salad. Thin slices of sweet, earthy beetroot are slicked with a mustardy dressing and topped with tangy goats' cheese.

Literally. Everything at this hotspot, from the people behind Da Noi, gets kissed by the wood-fired oven, from flatbreads to oysters and beetroot carpaccio, yet there are no firefighters in sight.

Whisk in the olive oil and ginger. Salad: Toss the beet slices in the bowl of vinaigrette. Then remove them with a slotted spoon and arrange them, overlapping slightly, on a platter, covering the ...

Spread the beet slices in a thin layer on a serving platter. Sprinkle with salt and pepper, then top with the greens. Sprinkle with more salt and pepper and drizzle with the oil. Scatter the ...