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Beet Carpaccio with Arugula, Radishes & Grapefruit

December 28, 2012 by Judy Lyness Leave a Comment

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This is a great recipe for those times when you’re feeding a group of people with all kinds of dietary quirks, be it lactose in tolerance, gluten free, vegan, vegetarian or oil free.  This salad meets every and all food restrictions including mine, the beet free diet.  Because if you don’t want the beets, just take the salad from the on top.

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I like to use yellow or candy cane beets because they don’t stain my hand as much.

IMG_5784 This is great for the holiday as the beets can be roasted ahead of time.  I slice by hand, you can use a mandolin.

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Beet Carpaccio with Arugula, Radishes and Ruby Grapefruit

  • 1 bunch usually 3 or 4  beets of your liking 
  • 1 8 oz bag of arugula
  • 10 radishes sliced
  • 1 handful of sugar snap peas
  • 1 ruby red grapefruit-zested, sectioned and squeezed
  • Sprinkle of sea salt if you have.
  1. Roast beets in 350 oven for 45 minutes or until done.  Time depends on how large beets are.  Cool beets.  While beets cool off. 
  2. Slice radishes.
  3. Slice snap peas.
  4. In a medium sized bowl zest grapefruit, next cut away peel and cut sections into bowl.  Squeeze the juice from remaining grapefruit pulp into bowl.
  5. Add sliced radishes to bowl.  Toss with hands or wooden spoon.
  6. Slice beets using mandolin or your incredible knife skills.
  7. Placed sliced beets on serving dish.  Sprinkle a few of the slice peas on top of sliced beets.
  8. Add arugula to bowl with grapefruit and radishes.  Toss.
  9. Place on top of sliced beets.  Sprinkle with sea salt or salt.  Serve.

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Filed Under: Appetizers, Holiday Dishes, Salad, Side dish, Vegan, Vegetables Tagged With: arugula, beets, radishes, ruby red grapefruit, sea salt

Comments

  1. shockinglydelicious says

    December 28, 2012 at 2:01 PM

    This salad was spectacular! I loved it!

    Reply
    • Judy at Two Broads Abroad says

      December 29, 2012 at 10:11 AM

      Thanks so much.

      Reply
  2. Mama's Gotta Bake says

    December 28, 2012 at 3:28 PM

    Beautiful dish Judy, beets are my all-time favorite. I love the combination with the radish and grapefruit. This is a must-try.

    Reply
  3. Susanne Aziz says

    December 29, 2012 at 6:52 AM

    How about if I keep the beets raw? That will work as well, won’t it? ….. It’ll be more vegan.

    Reply
    • Judy at Two Broads Abroad says

      December 29, 2012 at 10:11 AM

      Raw beets are perfectly fine as well. Then this dish would be raw and vegan.

      Reply
  4. {Main St. Cuisine} says

    January 30, 2013 at 1:46 PM

    Love this and your photos are wonderful! Thank you for the inspiration today. Beets are something I don’t prepare that much and I hope to remedy that with your recipe.

    Reply
    • Judy at Two Broads Abroad says

      January 30, 2013 at 1:48 PM

      Thanks for stopping by Allison.

      Reply

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I moonlight as a television producer, mostly of food/travel shows (go figure). I've owned my own bakery, worked in many places in NYC as both pastry chef and cuisine. Read More…

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