Beet "Carpaccio" - Foley Food and Wine Society
www.foleyfoodandwinesociety.com
Beet "Carpaccio". This ultra-simple salad comes together in a flash, thanks to pre-cooked beets and a classic Indian technique of infusing hot oil with fragrant
Ingredients
- 8 oz cooked beets
- 3 Tbsp olive oil
- ½ tsp whole coriander seeds
- ½ tsp whole cumin seeds
- ½ tsp whole fennel seeds
- 1 Tbsp balsamic vinegar
- Flaky sea salt, such as Maldon
- 5-6 sprigs of arugula, watercress, or other greens for garnish
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