Golden Beet Carpaccio With Gorgonzola And Chile Oil Recipes

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GOLDEN BEET CARPACCIO SALAD



Golden Beet Carpaccio Salad image

Provided by Marcela Valladolid

Categories     appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 7

1 large golden beet, or 3 medium red beets (about 12 ounces), trimmed
1/3 cup olive oil
1 red jalapeno chile, stemmed, seeded, and minced
1 tablespoon distilled vinegar
Kosher salt and freshly ground black pepper
1/3 cup gorgonzola cheese, crumbled
1 cup baby arugula

Steps:

  • Preheat the oven to 400 degrees F.
  • Wrap the beet tightly in foil. Roast the beet directly on the oven rack for 40 minutes, or until just tender when pierced with a knife. Unwrap, cool to room temperature, and then refrigerate until completely chilled. (The beet can be made 1 day ahead. Wrap in plastic and refrigerate.)
  • For the chile oil: In a small saucepan, combine the oil and minced chile, and set over medium-high heat. As soon as the chile begins to sizzle and turns orange in color, turn off the heat. Transfer the chile oil to a small bowl and cool completely. (The chile oil can be made 1 day ahead. Keep covered at room temperature.)
  • Carefully peel the beet. Using a mandolin, set at 1/8-inch thickness, or a very sharp knife, cut the beet into paper-thin rounds. Arrange the beet slices overlapping on a large platter. Sprinkle the vinegar all over. Drizzle some of the chile oil (with the minced chile) all over the beets. Season the beet slices generously with salt and pepper. Sprinkle all over with the Gorgonzola cheese. Garnish with the arugula and serve.

COOKED BEET "CARPACCIO"



Cooked Beet

"I add a sprinkle of sugar to the beets to amp up their natural sweetness."

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 14

4 to 5 medium red beets, tops removed, scrubbed
Extra-virgin olive oil, for brushing
1/2 tablespoon sugar
1 tablespoon flaky salt (such as Maldon)
1 small bunch chives
1 tablespoon dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1/3 cup extra-virgin olive oil
Kosher salt
1 tablespoon extra-virgin olive oil
1/2 cup walnuts, roughly chopped
Kosher salt
1 teaspoon Spanish paprika

Steps:

  • Roast the beets: Preheat the oven to 325 degrees F. Place the beets in a baking dish, then add 1 cup water. Cover tightly with foil. Roast until the beets yield when pierced with the tip of a knife, 1 to 1 1/2 hours, depending on the size of the beets. Set aside to cool.
  • Make the vinaigrette: In a medium bowl, whisk together the mustard, lemon juice and red wine vinegar. Slowly whisk in the olive oil. Season with kosher salt. Set aside.
  • Make the walnuts: Heat a medium skillet over medium heat and add the olive oil. When it gets hot (but not too hot), add the walnuts and season with kosher salt. They should fry slightly in the oil. When you can smell the nuts, add the paprika and reduce the heat to low. Cook for 2 to 3 minutes, stirring constantly, until the nuts brown slightly. Drain on paper towels and set aside.
  • Assemble the carpaccio: Lightly brush a platter (or individual plates) with olive oil. Rub the skin off of the beets with paper towels; trim any root tips and cut the beets into thin slices. Place in a single layer on the platter (or plates). Season with the sugar and flaky salt. Drizzle with the vinaigrette and top with the walnuts. Snip the chives into 1-inch pieces over the beets.

GOLDEN BEET CARPACCIO WITH GORGONZOLA AND CHILE OIL



Golden Beet Carpaccio with Gorgonzola and Chile Oil image

This is one of those recipes where success relies on the freshness of the ingredients. Use the best-quality Gorgonzola you can find, be it a mild domestic version or the more pungent Italian variety. Either one will pair nicely with the chile oil, which enlivens this classic recipe. This makes for a beautiful presentation on a platter, but you can easily divide the beet slices among individual plates and serve it that way.

Yield serves 4 to 6

Number Of Ingredients 6

1 large golden beet (about 12 ounces), trimmed
1/3 cup olive oil
1 red jalapeño chile, stemmed, seeded, and minced
1 tablespoon distilled white vinegar
Salt and freshly ground black pepper
1/3 cup crumbled Gorgonzola cheese

Steps:

  • Preheat the oven to 400°F.
  • Wrap the beet tightly in foil. Place the beet directly on the oven rack and roast it for 40 minutes, or until just tender when pierced with a knife. Unwrap it, let it cool to room temperature, and then refrigerate it until completely chilled. (The beet can be roasted 1 day ahead. Wrap it in plastic wrap and refrigerate.)
  • Combine the olive oil and the minced chile in a small saucepan set over medium-high heat. As soon as the chile begins to sizzle and turns orange, remove the pan from the heat. Transfer the chile oil to a small bowl and let it cool completely. (The chile oil can be made 1 day ahead. Keep covered at room temperature.)
  • Carefully peel the beet. Using a mandoline set at 1/8-inch thickness, or a very sharp knife, cut the beet into paper-thin rounds. Arrange the beet slices, overlapping, on a large platter. Sprinkle the vinegar all over. Drizzle some of the chile oil (including the minced chile) all over the beets. Season the beet slices generously with salt and pepper. Sprinkle the Gorgonzola over the beets, and serve.

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