Beet Carpaccio

Yield: 2-3

Author: Andrea Livingston

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Beet Carpaccio

Ingredients

• 1 bunch of small beets or 3 medium sized beets with greens
• ½ cup walnuts, toasted
• 2 tablespoons olive oil
• 2 tablespoons lemon juice1 teaspoon honey
• Large pinch of sea salt
• Dash of pepper
• ¼ cup crumbled goat cheese
• ¼ cup chopped Italian parsley

Instructions

1. Wash and dry the beets then slice thin. A mandolin slicer works well here if you have one.
2. Chop the beet greens and arrange them on a medium sized plate then arrange the sliced beets on top covering the whole plate.
3. Heat a small skillet over medium-high heat and add walnuts. Toast, stirring continuously until fragrant and light brown. Remove from heat and set aside to cool.
4. Add olive oil, lemon, honey, sea salt and pepper to a small bowl and whisk well.
5. Chop walnuts and sprinkle on top of sliced beets along with crumbled goat cheese and chopped Italian parsley.
6. Drizzle dressing over everything and sprinkle with a bit of salt and pepper.