Beet Carpaccio with Beet Leaf Chimichurri

Eat the rainbow with this beet carpaccio that utilizes the whole beet, leaves and all.

Ingredients:

• 6 beets (I used 3 golden and 3 red—save the leaves!)

• 1 C parsley, chopped

• 2 Tbsp oregano, chopped

• 2 cloves garlic, minced

• Juice of half a lemon (keep zest for garnish)

• 1/4 C olive oil (more to garnish)

• 2 Tbsp red wine vinegar

• Salt and pepper to taste

• 1/4 C pine nuts, toasted

Method:

1. Preheat oven to 400 degrees F. Wash beets and remove leaves. Place beets in a 9x9 pan filled 1 inch with water. Cover with foil and roast for 45 minutes or until fork-tender.

2. While beets are cooking, prepare the chimichurri. Finely chop the beet leaves/stems, and mix in a bowl with parsley, oregano, garlic, lemon juice, olive oil, red wine vinegar, salt, and pepper.

3. Prepare an ice bath for the beets. When beets are cooked, use tongs to transfer beets to the ice bath. Wait a couple minutes for the beets to cool, then use your hands to peel the beets. The skin should remove easily.

4. Thinly slice the beets and arrange in a circular pattern on a plate. Add spoonfuls of chimichurri, toasted pine nuts, lemon zest, and a drizzle of olive oil. Enjoy!

Refer to video for clarification!