Carpaccio of Roasted Beets Canyon Ranch

Ingredients

• 3 medium/large sized beets
• Pinch sea salt
• 1/3 cup water
• 1/4 cup diced carrots
• 1 Tbsp diced shallots
• 1 Tbsp Dijon mustard
• 1 Tbsp red wine vinegar
• 1 Tbsp fresh grated orange zest
• 2 tsp extra virgin olive oil
• Pinch freshly ground black pepper
• 1 Tbsp minced red onion
• 2 Tbsp minced carrots
• 2 Tbsp chopped fresh parsley
• 1 Tbsp chopped fresh chives
• 2 oranges, peeled and sectioned
• Preheat oven to 450ºF.
• Scrub beets and trim roots and tops. Wrap in tin foil and bake for 1 hour. Cool, peel and thinly slice. Evenly divide beet slices onto 6 small plates. Sprinkle with salt.
• Combine all ingredients for dressing in a blender and puree until very smooth. Drizzle 2 tablespoons of dressing over each serving of beets.
• In a small bowl, combine red onion, carrots, parsley and chives.
• Sprinkle 1 tablespoon onion/carrot/herb mixture on top of the beets. Garnish each serving with 3 orange sections.