Seed Oil Free Apple-Sage Roasted Beet Carpaccio
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Learn more →Ingredients
4 servings
For the beets
- 4 medium red or golden beets (about 1 ½ lb total), scrubbed
- 1 tbsp olive oil
- ¼ tsp fine sea salt
For the dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp raw honey
- ¼ tsp fine sea salt
- ¼ tsp ground ginger
For serving
- 1 medium tart apple (such as granny smith), cored and cut into thin matchsticks
- 2 tbsp fresh sage leaves, thinly sliced
- 1 tbsp fresh chives, finely chopped (optional)
- flaky sea salt, to taste
Instructions
- 1
Preheat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with 1 tbsp olive oil total, and sprinkle with 1/4 tsp fine sea salt. Wrap each beet tightly in its foil and arrange on a baking sheet.
- 2
Roast the beets until a thin knife slides through the center with no resistance, 50–65 minutes depending on size. Remove from the oven and let the beets rest in their foil packets for 15 minutes — they will continue to steam and loosen their skins.
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