Beet Carpaccio Appetizer

Chef Patrick O'Connell of The Inn at Little Washington, demonstrates how to make a romantic three course dinner that you can replicate easily at home including a roasted beet carpaccio recipe appetizer.

Difficulty Level

Average

Ingredients 

For the Beets:

8 medium beets, unpeeled

4 baby yellow beets, unpeeled

2/3 cup olive oil

1/3 cup balsamic vinegar

4 sprigs rosemary

6 sprigs thyme

To make the Orange Vinaigrette:

1 ½ cups fresh orange juice

3 tablespoons chopped tarragon

½ cup white wine vinegar

¼ cup walnut oil

½ cup olive oil

1 tablespoon minced shallots

1 teaspoon minced garlic

Salt and freshly ground black pepper to taste

To serve:

¼ cup crème fraîche

1 ounce osetra caviar (optional)

Orange zest

Chervil or mint sprigs

Preparation Instructions

1. Preheat the oven to 350 degrees.

 

2. Rinse the beets in cold water.  In a baking dish large enough to hold the beets in a single layer, toss the beets with the olive oil, vinegar, rosemary and thyme.

3. Cover the dish with foil and roast the beets for 40 to 50 minutes or until the baby yellow beets are tender when pierced with the sharp point of a paring knife.  Remove the baby yellow beets and continue to roast the red beets for an additional 25 minutes or until tender. 

4. To make the orange vinaigrette, whisk all the ingredients together in a large stainless steel bowl.  Transfer to a jar with a tight fitting lid.  The vinaigrette can be made in advance and stored in the refrigerator.  Shake well or whisk thoroughly before serving.

5. When the beets are cool enough to handle, peel them with a small paring knife.  Cut the baby yellow beets into wedges.

6. Using a mandolin (an adjustable slicer with a sharp blade), slice the red beets 1/8 inch thick and arrange them in overlapping concentric circles on each plate.

7. Place an oval dollop of crème fraîche on the beets and a smaller dollop of caviar (if desired) on top of the crème fraîche.

8. Garnish each plate with a few wedges of yellow beets, orange zest and chervil sprigs.  Splash the Orange Vinaigrette over the beets.