BEET AND RED ONION CARPACCIO

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HELPFUL TIP: You can also layer the salad as indicated above without dressing or garnishing it. Cover with plastic wrap and refrigerate for 1 hour. The flavors of the beets and onions will marry better that way, but the onions will likely absorb some of the red color of the beets. Dress and garnish just before serving. You’ve noticed the citrus (orange) zest in the dressing. Orange and lemon zest both are great little tricks to keep up your “cook’s” sleeve if you want to enhance the flavor of a dish and cut back on your salt intake.

PREP TIME 15 minutes

SERVES 6

Ingredients

4 medium-size beets
½ large red onion
Greek sea salt and white pepper to taste
Very finely grated orange zest from half a medium orange
3 Tbsp extra virgin Greek olive oil
2 tsp sherry vinegar
1 Tbsp chopped fresh mint leaves for garnish

Instructions

Cut away and discard the stem and root ends of the beets. Wash and scrub very well. Place the beets in a medium saucepan in ample salted water and simmer for about 50 minutes to 1 hour, or until tender. Remove, drain and rinse in a colander under cold water. When the beets are cool enough to handle, peel them.
Using a sharp knife, cut the beets into very thin rounds. Cut the onion half into very thin slices.
Place about a quarter of the beets in a shallow serving bowl. Season with salt and pepper and sprinkle lightly with the fine zest. Strew about a quarter of the onion slices over them. Drizzle with 1 tablespoon of olive oil and ½ teaspoon of sherry vinegar. Repeat with remaining ingredients, finishing with a layer of onion slices. Garnish with fresh mint and serve.