We replaced the traditional beef with beets in this "carpaccio" to make a colourful dish. Check your local farmers' market or Asian grocery stores for fresh pea shoots—they're the curly, leafy tendrils of the pea plant.
- Prep time 15 minutes
- Total time 1 hour
- Portion size 4 servings
Ingredients
Beets:
Dressing:
Salad:
Method
Beets: Trim beet tops, leaving 1 inch attached. Rub beets with oil; wrap golden beets and red beets separately in foil. Place on rimmed baking sheet; roast in 400°F oven until semifirm, about 45 minutes. Let cool enough to handle; remove skins. Using mandoline, shave beets into paper-thin slices. If beets are too large for mandoline, cut in half. (Make-ahead: Stack slices; cover and refrigerate for up to 5 days.)
Dressing: Meanwhile, in small bowl, whisk together oil, shallot, lemon juice, preserved lemon (if using), vinegar, honey, salt and pepper; set aside.
Salad: In bowl, toss together arugula, fresh peas, sugar snap peas and pea shoots with half of the dressing. On platter, arrange beets, alternating golden and red; top with salad. Drizzle remaining dressing over top.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 660 mg
- Sugars 11 g
- Protein 4 g
- Calories 235
- Total fat 17 g
- Potassium 497 mg
- Saturated fat 2 g
- Total carbohydrate 18 g
%RDI
- Iron 16
- Folate 57
- Calcium 5
- Vitamin A 6
- Vitamin C 55
