Unexpected. And glorious.

Plant based and gluten free. Light, and perfect for picnics or special occasions.

I had an inspiration the other day, cradling the two golden beets I had just pulled from my refrigerator in my hand, not wanting to simply boil them, or roast them for that matter, but something … something different.

I just found the Cuisinart mandoline at The Cupboard, our local kitchen store a few weeks back, and so far had made some fabulous potato gaufrettes – which is French for lovely, light waffle-sliced fried potato chips, like these, fresh from the hot coconut oil:

They were so good! I can’t wait to make them again.

But back to the beets at hand. Or, maybe, first things first, such as – what the heck is “carpaccio”?  Well, it’s Italian – for thinly sliced raw meat served as an appetizer. It used to happen infrequently, as a featured app, when I was at the young prep cook stage in my formative years for the long defunct but fantastic French and Continental L’Auberge Restaurant on Fall River Road west of Estes Park, Colorado. Back then, and into the present moment, I have never really been a fan……. of sliced raw meat …. and sooo, as a fresh take on an old classic (though I have since noticed there are other golden beet carpaccio recipes out there) I thought that this particular combination of lovely flavors was going to be a keeper.

It certainly is. There’s the rich, almost nutty flavor from the roast beets, rubbed with a bit of walnut oil and salt before their fragrant time in the oven. Then the vinaigrette – a blend of sherry vinegar and walnut oil, drop of mesquite honey, scatter of minced chives and lemon thyme from the garden, and chopped toasted walnuts. Tuck a pungent arugula leaf in with your bite of perfectly tender, rollable slice of beet, dripping with the savory tangy dressing,

and you know that you and your loved ones are in for a treat. It looks extravagent, but it is humble. And great.

Roast Golden Beet Carpaccio with Walnut Sherry Vinaigrette

Depending on the size of your beets, makes about 32 slices (two medium-large beets). Though this combo is really excellent, I might also like to try – and you can too! 🙂 red beet carpaccio with a red wine vinegar walnut oil dressing, maybe a bit of minced rosemary instead of thyme… I do have to say, though, with golden beets, you don’t have to be so cautious, so mindful – while lifting your quintessential slices, of magenta stains and what not.

• 2 medium-large golden beets, scrubbed, ends cut
• walnut oil, a couple tablespoons for rubbing the beets
• salt and freshly ground pepper (I used Himalayan pink salt and five peppercorn blend)

Roast beets in oven (toaster oven or otherwise, wrapped in foil as you may like to do) at 425 degrees for 45-55 minutes, until finger pressure on either side of the beet “gives”. As beets cool they will soften a bit more.

Peel, then slice beets on lowest setting for your mandoline (less than 1/8 inch thick) or just as thinly and evenly as possible manually slicing. Re-stack if desired, and keep beets overnight in the refrigerator until serving time.

Walnut Sherry Viniagrette

This delicious recipe can be doubled for an extra mixed green salad or two.

• 3 tbsp. walnut oil
• 2 tbsp. sherry vinegar
• just a drop! 1 tsp. or so honey (I used Trader Joe’s Mesquite Honey)
• 1 1/2 tbsp. minced fresh chives
• 1 tsp. or to taste fresh thyme leaves
• salt and freshly ground pepper to taste
• 2-3 tbsp. toasted chopped walnuts

Place all ingredients but walnuts in a covered mason (canning) jar and shake it up! Shake it!

To assemble carpaccio, choose a beautiful platter and overlay beets side by side as you like. Drizzle with dressing and scatter toasted walnuts over top. As always, serve scrumptiously with a smile, and your love.

Let the wonder of creation sing forth in every offering your garden (or someone else’s garden and farm) may bring. (Don’t you feel this, with every year’s garden patch?) Our precious earth is designed with such complexity, with such grace. May each of our lives be rich with its simple wonders. Let our hearts be full of appreciation. And wonderful food from each of our kitchens! Buon Appetito!