Beet Carpaccio with Mint Vinaigrette

1. Fill a pot with 3 inches of water, insert a steamer basket, and bring to a boil. Reduce heat to medium or medium-low and place beets inside the steamer basket. Cover pot. Cook until beets are easily pierced with a knife, checking water level periodically, 35 to 50 minutes. Remove from heat and cool, about 30 minutes.

2. Peel the beets; if you are using red and golden beets, peel the golden ones first so you don't end up turning them pink. Remove any remaining root stems. Thinly slice beets and arrange on a serving platter. I use a round plate and start in the center, alternating red and golden beet slices. Dot the top with goat cheese – you want to be able to see the beets but have enough cheese because it pairs so well with the beet. Sprinkle with sea salt and black pepper.

3. Combine rice vinegar, olive oil, mint, and sugar in a small bowl. Drizzle over beets.

Tips

To prep the beets, separate the beetroot from the green tops leaving about 1/2- inch of the stalk. The root end can stay intact. Scrub the outside of the beets.

The cooking time will depend on the size of beets used. Larger beets will require a longer steam time.

Editor's Note:

Please note differences in ingredient amounts when following the magazine version of this recipe.