Easy Beet Carpaccio with Pear and Parmesan
Easy beet carpaccio with cooked beets, pear, Parmesan, mixed greens, walnuts, and balsamic dressing. A fresh appetizer in 20 minutes.
Ingredients
- 2 cooked beets
- 1 teaspoon mustard
- 1 teaspoon balsamic vinegar
- 2 tablespoons olive oil extra virgin
- ½ cup walnuts
- 2 pears
- 1 tablespoon lemon juice
- 2 oz. Parmesan cheese shaved
- 2 cups mixed green salad
Ingredients you need per step are listed below the step in Italic
Instructions
- Slice the cooked beets very thinly with a mandoline or cheese slicer. Arrange the slices on 4 plates.2 cooked beets
- Stir the mustard, balsamic vinegar, and olive oil into a dressing.1 teaspoon mustard, 1 teaspoon balsamic vinegar, 2 tablespoons olive oil
- Toast the walnuts in a dry skillet until fragrant. Stay close, because walnuts can darken quickly.½ cup walnuts
- Peel the pears, remove the cores, dice them, and toss with lemon juice.2 pears, 1 tablespoon lemon juice
- Divide pear, mixed greens, and walnuts over the beets.
- Shave the Parmesan over the top and drizzle with dressing right before serving.2 oz. Parmesan cheese, 2 cups mixed green salad
NOTES
1. What cheese can I use? Parmesan cheese gives a salty, savory flavor. Shave it thinly so it has more bite.
2. Can I make beet carpaccio ahead? Yes, but keep the parts separate. Toast the walnuts and make the balsamic dressing ahead, then assemble right before serving.
3. How do I keep the pear from browning? Toss the diced pear with lemon juice. It keeps the flavor fresh and slows browning.
4. Storage
Serve the plated carpaccio right away.
Nutrition
Calories: 410kcal | Carbohydrates: 52g | Protein: 10g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Cholesterol: 10mg | Sodium: 565mg | Fiber: 6g | Sugar: 33g | Vitamin A: 472IU | Vitamin C: 15mg | Iron: 2mg
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