Beet Carpaccio Salad

Beet Carpaccio Salad

Adapted from A Veggie Venture and Bon Appetit

Serves 4



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.