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Beet Carpaccio with Goat Cheese and Mint Vinaigrette

Beet Carpaccio with Goat Cheese and Mint Vinaigrette

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  • 1 cup crumbled soft fresh goat cheese (about 5 ounces)
  • 2 tablespoons minced shallot
  • 1/3 cup unseasoned rice vinegar
  • 1/3 cup chopped fresh mint
  • 1/4 cup walnut oil or olive oil
  • 1/4 cup chopped fresh chives

Recipe Preparation

  • Preheat oven to 350°F. Line rimmed baking sheet with foil. Place beets on sheet (if using both light- and dark-colored beets, place them on separate sheets to prevent discoloration). Sprinkle beets lightly with water. Cover tightly with foil. Bake until beets are tender when pierced with fork, about 40 minutes. Cool on sheet. Peel beets. DO AHEAD: Can be prepared 1 day ahead. Place in resealable plastic bag; chill.

  • Using cheese slicer or knife, slice beets very thinly. Slightly overlap slices on 6 plates, dividing equally. Sprinkle with cheese, then shallot, salt, and pepper. Whisk vinegar, mint, oil, and sugar in small bowl. Season with salt and pepper. Drizzle over beets. Sprinkle with chives.

Reviews Section

Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.9 mg(16 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.2 mg(14 %)
Folate100 μg(33 %)
Pantothenic acid0.5 mg(8 %)
Biotin5.4 μg(12 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C12 mg(13 %)
Potassium700 mg(18 %)
Calcium71 mg(7 %)
Magnesium35 mg(12 %)
Iron1.8 mg(12 %)
Iodine6 μg(3 %)
Zinc0.7 mg(9 %)
Saturated fatty acids3.9 g
Uric acid31 mg
Cholesterol9 mg

Pine nuts, grapefruit vinaigrette, grapefruit supremes, micro greens.

Makes six, 3 oz. portions
As seen on Good Things Utah, April 23, 2009


16 oz. Dungeness Crab
4 oz. raw shrimp peeled/ de vein / tail off
1 egg white
3 tablespoons Mayonnaise
1/2 juiced lemon
2 tablespoons Dijon mustard
2 tablespoons chopped Italian parsley

Salt/pepper/cayenne to taste

Puree the shrimp in a food processor with the egg whites until smooth and creamy. Then, gently mix the rest of the ingredients together in a bowl and refrigerate until needed.

Quinoa flour:

1/2 cup quinoa (cooked and toasted)
1 tablespoon flour
1/2 teaspoon cornstarch
1 pinch onion powder
1 pinch dry mustard
Salt and pepper to taste
Grapefruit vinaigrette:
1 cup fresh grapefruit, reduced to 1/3 cup (frozen concentrate could be an option)
1 teaspoon champagne vinegar
1/2 cup mayonnaise
1/2 juiced lemon
1 finely diced shallot
2 teaspoons Dijon mustard
1 spring chopped thyme
1 teaspoon sugar
Salt and pepper to taste
Mix the ingredients together until emulsified


1 sectioned grapefruit
2-3 tablespoons toasted pine nuts
1/2 oz. micro green or basil leaves
Dredge the crab cakes in the quinoa flour and saute 3-4 minutes per side in a little olive oil or butter. Serve with the garnishes and vinaigrette.

Recipe Summary

  • 12 ounces skin-on Arctic char fillet
  • 5 ounces red beets (2 small), scrubbed and halved
  • 2 Cara Cara oranges
  • 1 teaspoon yuzu juice, such as Yakami Orchard (available at
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • Pinch of sugar
  • 3 tablespoons fresh tarragon leaves, sliced if large
  • Flaky sea salt, such as Jacobsen, for serving

Pat fish dry and freeze, uncovered, until very firm but not frozen solid, about 45 minutes.

Place beets in a medium saucepan fitted with a steamer basket set over simmering water. Cover and cook until easily pierced with the tip of a knife, about 20 minutes. Remove and let standuntil cool enough to handle. Rub skins with a paper towel to remove, then thinly slice beetsinto half-moons. Refrigerate until cool, about 15 minutes.

Trim ends of oranges flat set a flat side on a cutting board. Slice off peel and pith in sections, following shape of sphere. Set fruit on its side. Cut toward center, along a membrane slice along adjacent membrane to release supreme. Transfer to a bowl repeat until all supremes are removed. Squeeze membranes over another bowl to release juices.

Whisk together yuzu juice, 2 tablespoons orange juice, and oil season with kosher salt, pepper,and sugar. Very thinly slice fish on a 45-degree angle, cutting away from skin. Arrange on a platter with beets and citrus supremes in an overlapping single layer. Drizzle evenly with yuzu dressing, sprinkle with tarragon and flaky salt, and serve immediately.

Pimento Cheese Fritters

Christy McCullers: “I tweak, but Chef Christian creates. He thought, “what if we just take this pimento cheese, roll it in bread crumbs and fry it. There’s nothing wrong with fried cheese, right?” That’s how we got the pimento cheese fritters. He did it for a special and it flew off the shelves. So he said, “It has to come onto the regular menu.”

Chef Christian: “It’s one of those things I’m not allowed to take off the menu! If you do, people will notice and say, “When are we going to get those back?”

Pimento Cheese Fritters, with spicy red pepper jelly.

Simple and Easy Oven-Roasted Beets

Recently, I discovered there are two kinds of people. Those that love beets, and those that absolutely despise them. This was news to me. How could someone not like beets?

They’re crunchy, mildly sweet, beautifully red, and packed full of nutrients like fiber, folate, potassium, iron, and Vitamin C.

So of course, I needed to put up a recipe on my site that would appeal even to those that weren’t too fond of beets. Maybe this could be a gateway recipe to a world of beets. Hmm.

And you guys, I knew exactly which recipe to share:

My oven-roasted beet salad.

You guys, when I say this salad is amazing, I absolutely mean it. It’s sweet, savory, tangy, crunchy, and full of healthy goodness. It plates beautifully – that deep red color from the beets, the white, crumbly goat cheese, slivers of golden brown almonds, fresh earthy, green mint all come together in perfect harmony.

This salad compliments so many main dishes! It holds up all on its own too. It is my favorite beet salad and I’m sure I can get some beet converts out of this.

So if you’re looking for a healthy way to satisfy your sweet tooth, or a salad that is low in calories but high in flavor, this roasted beet salad is definitely the answer!

Red beets are known to boost energy. Add almonds, goat cheese and mint to roasted beets and you got yourself a sweet, tangy and crunchy salad full of healthy goodness. Almonds provide a great amount of nutrients. They help with blood pressure levels and lower calorie intake for the day by filling you up.

Goat cheese is low in calories and contains less sodium. It will be another source of protein in this salad. As for the mint, it helps with digestion. Eating mint is good for you because aids in skin health and oral health!

Making The Case For Beets

Two years ago, cilantro haters were vindicated. The New York Times ran a story, Cilantro Haters, It's Not Your Fault, in which Harold McGee, respected food scientist and author, explained why cilantro really does taste like soap to many people. Turns out, some folks "may be genetically predisposed to dislike cilantro."

Now, I'd like to see Harold tackle beets. This vegetable suffers all sorts of indignities. People say they taste like metal, mud, wood, even dirty socks. (Dirty socks? Really? That's hard-core beet hate.)

About The Author

Susan Russo is a food writer in San Diego. She publishes stories, recipes and photos on her cooking blog, Food Blogga. Her latest cookbook is Recipes Every Man Should Know. When she isn't writing about her Italian family back in Rhode Island or life with her husband in Southern California, she can be found milling around a local farmers market buying a lot more food than two people could possibly eat.

What's behind all this beet antipathy? Is it chemistry? Genetics? Canned beets? President Obama? (He famously banned them from the White House garden.)

Unlike the president, I adore fresh beets, which are at their sweetest from May through September. Some beets, especially dark red ones, have a sweetness close to sugar, while others admittedly taste a little like dirt, or as beet lovers prefer, "earthy."

I've given some thought to this beet bashing, and here's what I've come up with: canned beets. Other than canned string beans, it's hard to find a more repugnant vegetable — freakishly iridescent and disturbingly mushy. Nothing good comes from canned beets.

Many people claim beets taste metallic. This could be because of the metal can, which studies have shown tastes like metal. But that doesn't explain why many people say fresh beets taste like metal. Perhaps it's iron. Beets are high in iron, which is why they're recommended for people with anemia.

Then there's dirt. Maybe they taste like dirt because they have not been properly cleaned and still have dirt clinging to them. Dirt tastes like dirt. Or it could be geosmin, a compound that gives beets their distinctive, dirtlike flavor.

Irwin Goldman, a beet breeder and professor of horticulture at the University of Wisconsin, is trying to help with the beet-dirt issue. He's working to breed beets higher in geosmin for people who like that distinctive dirty flavor, as well as beets lower in geosmin for those who prefer more sweetness.

In spite of their detractors, beets are experiencing a culinary heyday. Innovative food bloggers, writers and chefs are sharing recipes for raw beet salads, beet carpaccio and beet tarts. Beet confections have blossomed as well, especially mysteriously dark chocolate-beet cake, cupcakes and brownies. There's even beet ice cream, on which the jury is still out.

Chefs are smitten with diminutive, jewel-colored baby beets as well as full-sized gold beets with their sun-soaked yellow flesh. Is there a hip eatery that does not serve a roasted beet and goat cheese salad?

Nothing has elevated beets' status as powerfully as Chioggia beets, also known as candy-stripe or candy-cane beets due to their festive red and white striations. When they appear at my local farmers market, they cause traffic jams.

Nothing has elevated beets' status as powerfully as Chioggia beets, also known as candy-stripe or candy-cane beets due to their festive red and white striations. When they appear at my local farmers market, they cause traffic jams. (Keep in mind that cooking diminishes their color, so for the most dramatic presentation, serve Chioggia beets raw.)

When selecting beets, look for deeply colored, smooth, firm-skinned globes with the leaves attached. Avoid beets that are soft, shriveled, pitted or spotted. If storing, cut off the leaves, and trim the stems to about 1 inch. Wrap in paper towel, place inside a plastic bag, and refrigerate for seven to 10 days.

When you're ready to eat them, wash beets thoroughly, scrubbing the skin to dislodge any dirt, then cut off the stem. You can boil, steam, microwave and even grill beets, yet roasting is the kindest cooking method, as the heat gently caramelizes the vegetable's natural sugars. Plus, the skins practically slide off after roasting. Of course, you can also enjoy beets in all their raw glory. Grated, shaved or sliced paper-thin, they're bursting with color and crunch.

The red and white striations of the Chioggia, or candy cane, beet. Susan Russo for NPR hide caption

The red and white striations of the Chioggia, or candy cane, beet.

As for the beet greens, whatever you do, don't throw them away unless they're mildewed, browned or full of holes. Fresh beet greens should be unwilted and richly colored. They're similar in taste to Swiss chard and are a delicious alternative to more prosaic spinach.

More On Cilantro & Beets

To prepare them, cut off any thick stalks. Submerge in a large bowl of water to loosen the dirt. Drain, rinse and repeat as necessary, then pat dry. Par-boil them by dropping in boiling water for one minute. Remove and plunge into a bowl of ice water. "Shocking" the greens will keep them bright and beautiful. Drain, and store in an air-tight container in the refrigerator for up to three days. Beet greens are wonderful simply sauteed in olive oil and garlic, tossed into scrambled eggs and pasta or added to soups and stews. They're also delicious raw, thinly sliced and added to salads and sandwiches.

As for flavor pairings, beets have an affinity for tangy, pungent foods such as goat, blue and feta cheeses, sour cream, yogurt, horseradish and onions acidic foods such as oranges, lemons and vinegars and smoky foods such as bacon, smoked fish and smoked meats. They also pair well with legumes, especially lentils whole grains such as barley, bulgur and quinoa and most nuts, particularly pistachios and walnuts.

If you have a tenuous relationship with beets, consider starting simply. Roasted beets sprinkled with good olive oil, salt, black pepper and fresh herbs such as rosemary or thyme are one of the tastiest ways to enjoy beets. So, too, is crostini topped with goat cheese, sliced roasted beets, lemon juice, sea salt and olive oil. Crunchy raw beet salads are an attractive option as well, especially when tossed with shredded carrots, apples, raisins and walnuts and coated with a creamy tahini or yogurt dressing.

I hope folks like Irwin Goldman and Harold McGee shed some light on this dirty issue soon because clearly it's not on President Obama's agenda. While I wait, I'll be slurping my beet smoothies, spooning my beet soup and crunching my beet chips with abandon.

Make It A Meal

Turn your farmer's market haul into a deliciously casual meal that's perfect for picnics. Serve the salad with cold soup, panini, and iced tea, sangria, or white wine, if you'd like. Pick up some fresh baguette or ciabatta, whip up a batch of pea and walnut pesto, and roast your favorite veggies (zucchini, portobello mushrooms, and red bell peppers are ideal) to make sandwiches. Pair with chilled carrot, apple, and celery soup. For dessert, offer fresh fruit salad, or if you're feeling fancy, flourless chocolate-orange cupcakes with beet frosting.

34 Best Beet Recipes That Are as Versatile as They Are Delicious

Why are beet recipes so much fun to make, you ask? Two words: vibrancy and versatility.

Oh, and deliciousness. Man, are these root vegetables delicious.

But it's the bright, unmistakable color that's initially captivating, followed by the realization that beetroot can be used in just about any dish. Soups, sides, salads, desserts, easy dinner ideas&mdashyou name it, you can probably throw a beet in it. And trust us: You'll be glad you did. Did you know that you can even hide them in brownies? Yep, you heard right! Take a tip from Ree Drummond's insanely delicious Hidden Secret Brownies recipe, where one cup of finely chopped beets makes the texture and taste even better. Put them in your cart ASAP&mdashyour kids will never know!

Here, we're sharing simple, creative beet recipes to keep you inspired, no matter the season. We've got healthy soups galore (how could we resist sharing a classic borscht recipe?), several different beet pastas to try, plus a beet breakfast hash to start your day off right. That gorgeous magenta hue also makes an appearance in the dessert recipes on our list: We're sharing a beet cake, beet ice cream, and even a beet galette. And if you've been searching for a dish that'll impress your friends, look no further than one of our beet dip recipes, like a gorgeous beet hummus or an out-of-this-world beet goat cheese dip.

If that's not enough to intrigue you, the ample pun possibilities surely will. The humble beet, after all, is a pun lover's dream. So beetroot to yourself&mdashor should we say, "March to the beet of your own drum"?&mdashand try one of these recipes out ASAP.

Shaved cantaloupe with prosciutto and mint

There’s nothing more alluring than a nice, close shave.

And it doesn’t apply only to a man’s face: Vegetables and fruits could use a shave, too. No, they don’t get a 5 o’clock shadow. And no, you don’t shave them with a Gillette. You use a mandoline. Or a good vegetable peeler. Or sometimes a very sharp knife.

The transformative power of the simple technique of very thin slicing is nothing short of stunning.

Anyone lucky enough to have been in possession of a truffle, black or white, knows the pleasure of that particular shave -- and how slicing it so thin changes it from a fungus you’d never want to bite into one of the most amazing things you can eat.

But for a much less recherche example, take the prickly artichoke. You’d never think of eating one raw. Eating even a baby artichoke would be akin to eating wood -- with a garnish of prickles. But shave baby artichokes and the texture changes radically: The slices, in their wonderful thinness, are tender. Somehow even the flavor changes -- air becomes an ingredient and the raw thistle is suddenly delicate rather than impenetrable.

That’s the idea of the artichoke salad at La Botte in Santa Monica, where chef Stefano De Lorenzo shaves baby artichokes into lengthwise slices. When he tosses them with a mustardy lemon-olive oil dressing, they really soak it up.

But De Lorenzo doesn’t stop shaving there -- he’s a regular Figaro, adding shaved celery heart and shaved Parmigiano-Reggiano. He tosses all that with arugula and more dressing, to marvelous effect. Somehow, because the ingredients are all tissue-thin, the flavors combine in a way that they wouldn’t otherwise.

At Zuni Cafe in San Francisco, chef Judy Rodgers has been known to shave raw white asparagus, for a salad with sliced blood oranges and shaved bottarga (salted, pressed dried tuna or mullet roe). She uses a vegetable peeler to shave thin slices off the peeled asparagus, making lovely white ribbons that get draped over the blood oranges. A microplane grater is used to shave the bottarga (tuna is her preferred roe with this salad).

That dish raises the question: Why not shave green asparagus? In fact, that makes a compelling salad too. Trim the bottoms of the spears, then peel them. Lay one flat on a cutting board and start shaving -- which in this case means more peeling. Toss the pale green ribbons with some julienned prosciutto or ventresca (Spanish tuna belly canned in olive oil other high-quality canned tuna works well too) and a little vinaigrette, and it’s pretty fabulous.

Carrots done this way are brilliant: Use a peeler to shave pared red, yellow and orange carrots from the farmers market. Shave a baby beet or two the same way, if you dare, and toss it with the carrots, some chopped carrot greens and a light vinaigrette for a fresh take on carrot salad.

Shaving completely changes the nature of fennel. Cut it thick and you get plenty of crunch and a strong, sweet anise-like flavor that some people find overpowering. Shave it on a mandoline and the flavor goes much more subtle, making it a more cooperative partner for smoked salmon (dress the fennel with a mustardy vinaigrette to make a nice bridge). Or even yellowfin tuna carpaccio and shaved watermelon: That’s how Dakota Weiss, the new chef at Jer-ne at the Ritz-Carlton Marina del Rey, serves it.

The shaved fennel, she says, isn’t sweet, and “the shaved watermelon adds a note of sweetness.” Unlikely as it sounds, drizzled with a lemon zest-infused olive oil, it’s quite appealing, with a wonderful contrast of textures between the silky tuna, the barely crisp fennel, the juicy-fresh watermelon and crunchy crystals of black sea salt.

You can even shave ripe cantaloupe, giving a textural spin to the old classic prosciutto and melon. Let the ribbons fall on a plate, add a squeeze of lime, a drizzle of ruby Port and some unexpected chopped mint, then scatter jullienned prosciutto on top.

And why stop there? Certain big, red radishes could probably use a shave ditto daikon. And don’t forget jicama -- which, sliced thin on a mandoline, benefits from a jaunty lime aftershave. Powder its nose with cayenne or chili powder, and you’re good to face the day.

Beet Carpaccio with Goat Cheese and Mint Vinaigrette - Recipes

(Family Features) The seemingly constant rush of hectic school days and nights often leaves busy families feeling like there’s no time for a homemade meal around the table. However, taking shortcuts that don’t skip out on quality can mean more time together enjoying flavorful dishes without spending hours in the kitchen.

For starters, an easy yet filling breakfast like these Sausage, Egg and Cheese Muffins can help you begin your day the right way while calling for a simple list of ingredients and just a few steps.

Perfect for grabbing on the way out the door to power you through the day or enjoying at home as you manage double duty as parent and best teacher on the block. They’re made with ground turkey sausage, eggs, melty cheddar cheese and Success Tri-Color Quinoa, which is simplified even more by the “boil-in-bag” cooking process. Just add water to a saucepan, drop the convenient BPA-free bag into the water, boil 10 minutes and remove with a fork for a no-measure, no-mess shortcut.

When the dinner bell dings at the end of a long day of learning, feed your family an effortless recipe that allows the oven to do most of the work. The array of flavors and textures in these Vegetable and Rice Power Bowls can bring warmth to your loved ones while requiring little effort.

Sweet and buttery flavors of maple-roasted sweet potatoes, butternut squash and beets pair with the convenience, taste, texture and quality of Success Jasmine Rice, lentils, pumpkin seeds, goat cheese and balsamic vinaigrette for an abundance of flavors that help recharge and refuel with loads of nutrients combined in one comforting dish.

Find more ways to add ease to school day meals at

Sausage, Egg and Cheese Muffins

Total time: 30 minutes
Servings: 16

  • 1 bag Success Tri-Color Quinoa
  • nonstick cooking spray
  • 1 package (9.6 ounces) cooked turkey sausage crumbles
  • 2 cups prepared baking mix
  • 1 cup cheddar cheese
  • 1 cup milk
  • 4 whole eggs, lightly beaten
  • maple syrup (optional)
  1. Prepare quinoa according to package directions. Preheat oven to 400 F. Coat 16 muffin cups with nonstick cooking spray.
  2. In large bowl, combine quinoa, sausage, baking mix and cheese. Stir in milk and eggs blend well.
  3. Pour 3/4 cup mixture into each muffin cup.
  4. Bake 18-20 minutes.
  5. Serve warm with maple syrup, if desired. Refrigerate leftovers.

Substitution: In place of baking mix, substitute 2 cups all-purpose flour plus 1 tablespoon baking powder and 1 pinch of salt.


  1. Zolokree

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  2. Amaury

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  3. Vojind

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