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Roasted Beet Carpacchio

Roasted Beet Carpacchio

Chef Michaelangeo Wescott

Northampton Cooking School, Northampton, MA

Ingredients:

  • 8 medium beets
  • 1 lemon
  • parmesan cheese
  • olive oil
  • salt and pepper to taste

Method:

Slice beets on mandolin, arrange on plate. Splash with lemon juice. Drizzle olive oil, shave cheese on top of beets. Salt and pepper to taste.