Whole 30 Roasted Beet Carpaccio Bites with Herb Oil
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Learn more →Ingredients
6 servings
For the beets
- 3 medium beets (about 1 lb total), scrubbed
- 1 tbsp olive oil
- ¼ tsp fine sea salt
For the herb oil
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh chives, finely sliced
- 1 tsp fresh thyme leaves
- 1 tsp apple cider vinegar
- ¼ tsp fine sea salt
For assembly
- 2 heads belgian endive, leaves separated
- 1 oz microgreens or fresh arugula
- 1 tsp fresh lemon zest
- 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, and sprinkle with 1/4 tsp fine sea salt. Wrap each beet tightly in the foil and set them on a baking sheet.
- 2
Roast the beets until a paring knife slides through the center with no resistance, 45–55 minutes depending on size. Remove from the oven, open the foil packets carefully, and let the beets cool until comfortable to handle, about 20 minutes.
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