beet carpaccio
gourmet, november 2002

9


 ea


beets (3 lb w/ greens)


 roast in covered skillet at 400 deg F
for 1 1/4 - 1 1/2 hours; cool, peel
and slice in 1/8 in slices
3
3
 ea
T
onions, med
butter
 halve onions lengthwise, slice thinly,
saute in skillet, low heat, c. 20 min
1/2
1/2
2
 t
t
t
sugar
[salt]
balsamic vinegar
 add to sauted onions and cook until
caramelized; 20 min more

1/3
 c
white wine, dry
 add and cook 'til reduced to 2 T
  • divide onion mix amongst 6 salad plates and spread evenly
  • arrange beet slices over onion mix in single layer
1/4
 c
olive oil
 drizzle 2 t over each plate
-
pepper to taste
 add
-

parmigiano-reggiano

 using veggie peeler, lay 4-6 peels
of cheese over beets on each plate