Baked Beet Carpaccio

Gabriela Morales
For a healthy and light dinner, this Baked Beet Carpaccio with sea salt and coconut oil, topped with fresh arugula and drizzled with a roasted garlic citrus vinaigrette, finished with chopped capers will make this Carpaccio the sensation.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
1
Servings
  • 1 beet
  • 1 tablespoon coconut oil
  • 1 pinch coarse salt
  • 1 pinch pepper
  • 1 clove garlic, baked with skin
  • 1/2 cups mandarin orange juice
  • 4 tablespoons white vinegar
  • 1/2 cups extra virgin olive oil
  • 1 cup arugula
Preparation
10 mins
30 mins
Low
  • Preheat the oven to 200° C
  • Lay a sheet of aluminum foil on a board, add the beet and cover with coconut oil, sea salt, and pepper. Wrap in aluminum and bake for 30 minutes or until tender.
  • Remove from the oven and slice very thinly, serve on a plate and refrigerate.
  • Add garlic, mandarin juice, white vinegar, extra virgin olive oil to the blender and blend thoroughly.
  • Drizzle the beets with the vinaigrette and garnish with fresh arugula.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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