Beet Carpaccio

Name: Beet Carpaccio
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons balsamic vinegar; 79 milliliters dry white wine; 59 milliliters extra-virgin olive oil; 454 grams medium onions , halved lengthwise and thinly sliced crosswise; 227 grams Parmigiano-Reggiano; 1 teaspoons salt; 1 teaspoons sugar; 3 Tbsps unsalted butter

Beet Carpaccio might be just the side dish you are searching for. This recipe serves 6. Watching your figure? This gluten free recipe has 322 calories, 14g of protein, and 25g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have salt, wine, onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 400°F.

Equipment you will use

Oven

Tightly wrap beets in double layers of foil to make 3 packages (2 large beets or 4 medium per package) and roast on a baking sheet in middle of oven until tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil packages (the steam makes beets easier to peel), about 30 minutes.

Ingredients you will need

Beet

Wrap

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

While beets are roasting, cook onions in butter in a 12-inch heavy skillet, covered, over moderately low heat, stirring occasionally, until soft, about 20 minutes.

Ingredients you will need

Butter

Onion

Beet

Equipment you will use

Frying Pan

Add salt, sugar, and vinegar and cook, uncovered, stirring occasionally, until onions are very tender and caramelized to deep brown, about 20 minutes more.

Ingredients you will need

Vinegar

Onion

Sugar

Salt

Add wine and boil, stirring occasionally, until liquid is reduced to about 2 tablespoons, 3 to 5 minutes.

Ingredients you will need

Wine

Transfer mixture to a food processor and pulse to a coarse purée. Return to skillet and season with salt and pepper, then reheat onion marmalade, covered, over low heat.

Ingredients you will need

Salt And Pepper

Marmalade

Onion

Equipment you will use

Food Processor

Frying Pan

While marmalade is reheating, peel beets, discarding stems and root ends, and cut crosswise into 1/8-inch-thick slices with slicer.

Ingredients you will need

Marmalade

Beet

Divide warm marmalade among 6 dinner plates and spread evenly in a very thin layer to cover bottom of each plate using offset spatula. Arrange beet slices in 1 layer over onion, overlapping them only enough to cover onions.

Ingredients you will need

Marmalade

Onion

Spread

Beet

Equipment you will use

Offset Spatula

Drizzle 2 teaspoons oil over each serving and season with pepper. Shave 4 to 6 curls of Parmigiano-Reggiano with a vegetable peeler over beets on each plate.

Ingredients you will need

Parmigiano Reggiano

Vegetable

Pepper

Beet

Cooking Oil

Equipment you will use

Peeler

Serve immediately.

* Available at many cookware stores and Uwajimaya (800-899-1928).

Beets can be roasted and peeled 1 day ahead and chilled in a sealed plastic bag. Slice beets, then stack slices in 2 piles, wrap in foil, and reheat in a 400 degree F oven until warm, about 10 minutes.

Ingredients you will need

Beet

Wrap

Equipment you will use

Ziploc Bags