Roasted Beet Carpaccio Salad

Category: Salads  



  • 4 medium beets (any color)
  • juice of ½ lemon
  • 2 tbsp olive oil
  • salt and pepper to taste
  • handful of arugula (optional)



  1. Preheat over to 350 degrees. On a baking sheet, spread out beets so they are not touching and roast for 1 hour and 15 minutes, or until tender.
  2. Peel the beets once cooled. Thinly slice beet rounds either using a mandoline or a knife. Place rounds on plate and drizzle with lemon juice and olive oil. Season with salt and pepper to taste.
  3. Option to place arugula on top of beets.