Baked Beet Carpaccio

Name: Baked Beet Carpaccio
Prep time: 40 min
Cook time: 30 min
Yield: 1
Cuisine: Internacional
Ingredients: 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

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

Published: 26-12-2016

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.