Miette Culinary Studio

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Recipe of the Month

Carpaccio of Beets with Vinaigrette


8 medium to large beets

2 quarts (or more) water

1/4 cup granulated sugar

1/4 cup raspberry vinegar

1 tsp salt

(Vinaigrette recipe to follow)



Remove beet greens from the beets by cutting them off at the base, leaving the beet roots intact.

Place the beets in a medium saucepan, add the water, sugar, vinegar, and salt.

Cover and bring to a boil over high heat.

When the water is boiling, reduce the heat and simmer the beets, uncovered, till tender (about 30 minutes).

Drain the liquid and set the beets aside on a platter, loosely covered with foil, till cool.

When the beets are cool, remove the skin by rubbing gently with your fingers (if they don't come off easily, try holding them under running water or removing with a paring knife).

Slice the beets using a mandoline, a slicer, or a knife into slices about 1/8th inch thick. Cover with plastic wrap and set aside at room temperature till ready to serve with vinaigrette dressing drizzled on top.