How to Make Beet Carpaccio

by Margaret McKellar

Supplies

  • 1 Bunch Beets (a variety of colours is nice)
  • 1 Cup Mixed baby greens
  • 2 Ounces Goat Cheese
  • Toasted walnuts (not shown...guest had allergy)
  • Amaranth shoots
  • Balsamic vinegar
  • Olive oil
  • Salt
  • Pepper
  • Instructions

    Step 1

    Wash fresh beets and rip off the greens.

    Step 2

    Wrap each beet in tinfoil. Place beets in slow cooker. Cook on high for 4-6 hours depending on the size of your beets, and how many you have.

    Step 3

    Thinly slice beets and lay on plate. Add greens, goat cheese, and amaranth shoots. Drizzle with olive oil, balsamic, and season with salt and pepper to taste.