Beet Carpaccio
- roasted beets (the Amanda way - see site for her directions), I did red and gold beets with olive oil and blood orange salt)
- chevre cheese
- toasted chopped pecans
- chopped cilantro
- 2 tablespoons honey
- 2 tablespoons sherry vinegar
- 1/2 teaspoon chopped guajillo (or other dried) chili
- Make the gastrique - bring the honey and vinegar to a bare simmer, simmer for a couple of minutes then add the chili. Keep warm, but don't boil it!
- Peel your roasted beets and slice them very thinly -arrange them on a plate. Mine were still a little warm from roasting and I think that was the perfect temperature.
- Top the beets with toasted pecans, dabs of goat cheese, and fresh chopped cilantro. Spoon the warm gastrique over - make sure to get some right on the cheese.
- Eat, and go to Mexico in your mind ...
beets, chevre cheese, pecans, cilantro, honey, sherry vinegar, guajillo
Taken from food52.com/recipes/2949-beet-carpaccio (may not work)