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BEET CARPACCIO WITH TE SWEET-N-TANGY MUSTARD SEEDS

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Description

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Nutrition

Ingredients

4 medium golden beets
2 Tbsp Extra Virgin Olive Oil
1 1/2 Tbsp tarragon vinegar
1 Tbsp dijon-style mustard
1 Tbsp horseradish
4 cups arugula leaves
Chopped chives, for garnish
* Click to ingredient to choose one

Directions

1
Preheat oven to 375.
2
Place beets on foil-lined baking sheet, drizzle with EVOO and toss.
3
Wrap the beets in the foil and bake for 1 hour.
4
While beets are cooking, whisk tarragon vinegar, dijon, horseradish and
5
3 Tbsp olive oil.
6
Season with salt and pepper to taste.
7
Remove beets from oven, let cool and slice into 1/8 inch thick slices.
8
Arrange beets on four plates.
9
Sprinkle with salt & pepper, drizzle with dressing.
10
Place dollop of seeds on top of beets on each plate.
11
Garnish with arugula leave and chopped chives.