Beet Carpaccio Salad
2 medium golden beets
1 1/4 teaspoons kosher salt, divided
2 tablespoons extra virgin olive oil, divided, plus more for drizzling
4 tablespoons red onion, thinly sliced
3 tablespoons capers
5 tablespoons chives, chopped
2 hard cooked eggs, chopped
1 tablespoon extra virgin olive oil
1/4 teaspoon freshly ground black pepper
3 ounces baby arugula
Preheat oven to 375 degrees.
Wash and scrub beets. Place in a
roasting pan and coat with one tablespoon olive oil and one teaspoon
salt. Roast in oven until outside of beets will yield easily to a
knife, about an hour. Remove from oven and let cool. When cool enough
to handle, use a table knife to peel away the beets' skin. Using a
mandoline or a sharp knife, cut beets into very thin slices. Set aside.
In a small bowl, stir together onion, capers, chives, eggs, remaining tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.Spread the arugula out on the four serving plates. Arrange the beets in a circle on top of the arugula. Place a generous spoonful of the egg mixture in the center of the beets. Drizzle a small amount of extra virgin olive oil atop plate, if desired.