Roasted Beet Carpaccio Salad
- 3 medium beets, trimmed and scrubbed.
- 1 medium peach, pitted and chopped
- 2 Tbsp red wine vinegar
- 2 tsp extra virgin olive oil
- 1/2 cup shelled unsalted pistachios, coarsely chopped
- 1 1/2 oz soft goat cheese, finely crumbled
- Place beets in large microwaveable dish or bowl and cover with 3 layers of paper towels. Microwave on high 10-12 minutes or until beets are easily pierced with knife. Set aside until cool enough to handle. Rub skins off using paper towels or paring knife. Cut beets crosswise into at least 12 slices each.
- 2. Arrange beets on platter or divide among 4 bowls. Top with peach. Drizzle with viegar and oil. Sprinkle with pistachios and goat cheese. Add freshly ground black pepper to taste, if desired. Serve warm or chilled.
beets, peach, red wine vinegar, olive oil, pistachios, goat cheese
Taken from www.epicurious.com/recipes/member/views/roasted-beet-carpaccio-salad-1273963 (may not work)