Golden beet carpaccio has been a favorite dish of mine this summer. To be honest, I’ve always been fond of beets and this dish merely reflects my love of this simple, yet incredibly flavorful, vegetable. Beetroot is the taproot portion of a beet plant. In Canada and the USA, they are referred to simply as “beets” or at times more specifically as; table beet, garden beet, red beet, dinner beet or golden beet.
Nutritionally, the golden beet is very similar to the red beet. They have similar carbohydrate, fat and protein content and both are equally packed with potassium, a blood pressure-lowering mineral. But there are also some differences of note. For starters, golden beets are sweeter, and less earthy in taste. If you think you are not a beet fan, there’s a good chance you may like golden beets. The main nutritional difference between red beets and golden beets are in the pigments.
The pigments that give beets their rich colors is a type of antioxidant called betalains. There are two basic types of betalains: (1) betacyanins and (2) betaxanthins. The red beet contains betacyanins pigments; the golden beets contain betaxanthins. In general terms, dark-colored beets contain mostly betacyanins and yellow beets contain mostly betaxanthins. Despite a difference in structure, both betalains function as antioxidants and anti-inflammatory agents.
Red beets have also been credited for their high level of nitrates. It has long been believed that beet nitrates can act to enhance sports performance as well as lower blood pressure. What most don’t know is that despite the color difference, golden beets contain a similar level of nitrates and therefor the same amount of health benefits.
What’s most amazing about golden beets is that they contain many other nutrients commonly found in other yellow and orange vegetables. Golden beets have notable amounts of Vitamin C, Vitamin A, beta-carotene, flavonoid and zeaxanthin placing them close to superfood status if you ask me.
Beet carpaccio is an effortless way to serve beets at home. This simple earthy dish can be served cold or warm and thus works well for almost any meal. Prep ahead, bring on a picnic, anything works with this simple, rustic dish that you almost feel healthier just looking at.
Beet Carpaccio With Oregano Vinaigrette
- For the Beets:
- 4 medium-large golden beets, trimmed and scrubbed
- 3 tablespoons olive oil
- For the Oregano Vinaigrette:
- 1/4 cup Extra Virgin olive oil
- 1 tablespoon red wine vinegar
- 1 garlic clove, smashed
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon fresh oregano, finely minced
- salt and pepper to taste
- 1/4 cup Cotija cheese, crumbled
- Whole oregano leaves, for garnish
- Step 1 For the Beets: Preheat oven to 375 degrees F. Line a 8×8 baking pan with aluminum foil. Place the beats in the prepared pan. Drizzle with oil. Cover pan with additional foil to seal. Roast the beets until tender, about 50 minutes. Let the beets stand covered at room temperature 20 minutes. Once cool enough to handle, peel the beets. Place in bowl, cover and chill at least 1 hour.
- Step 2 For the Oregano Vinaigrette: In a small mason jar add the olive oil, red wine vinegar, garlic, lemon juice, lemon zest, oregano and salt and black pepper to taste. Cover and shake vigorously for about 20 seconds.
- Step 3 To Assemble: Thinly slice beets. Arrange Arrange the beets in concentric circles on a large serving platter. Drizzle with the oregano vinaigrette and cotija. Garnish with additional oregano leaves.
Follow my blog with Bloglovin