Beet Carpaccio With Arugula Salad & Toasted Coriander Orange Vinaigrette


8 red beets (medium size)
1 10-oz bag of baby arugula
2 oranges (juiced)
Zest from 1/2 an orange
1 c walnuts
2 Tbsp coriander seed
1 c blended oil
1 tsp Dijon mustard
3 shallots
1/4 c olive oil
1/3 c all-purpose flour

First, fill a large pot with cold water and a pinch of salt. Place the beets in the pot and boil for about an hour. While the beets are cooking, set the oven to 375 and lightly toast the walnuts for seven minutes, then set aside to cool.

Slice two of the shallots into rings, dust them in the flour, and fry in a sauté pan on medium heat with the olive oil for three minutes. Set them on a paper towel to dry.

For the dressing:

Toast the coriander seed in the oven at 375 degrees for five minutes, then allow it to cool and use a spice or coffee grinder to grind the seeds. In a blender cup, add one shallot, mustard, ground coriander, and the juice from the oranges. While blending these ingredients, slowly add the blended oil until you have reached a thick, emulsified dressing. At the end, you can mix in some salt and pepper to taste as well as the orange zest.

When the beets have finished cooking, remove them from the hot water and let them cool in the fridge for at least an hour. When the beets have cooled, peel off the skin under cold running water.

Cut thin uniform slices of beet and layer them in a circular pattern.

In a mixing bowl add the arugula, walnuts, and a bit of the dressing and mix together. Put a little salad in the middle of each plate lined with the beet carpaccio.

Top with the crispy fried shallot rings and enjoy.

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