It feels so good to finally have 2 days off from work. I can actually accomplish work at home and get back to updating this blog that is very over due for an awesome post. I’m slowly getting back at it and I appreciate your patience if your one of my followers. The season here in south Florida has been very busy for the last month and unfortunately all my time has been spent in the hotel and far from my computer.
Anyways, BEETS. That is all.
My love for beets is so wild right now that pretty much everything I’m cooking at home is going to have beets incorporated into it some way or another. This recipe was my dinner last night. I had to drive to Ft. Lauderdale to pick a friend up from the airport and didn’t have time to prepare something big. If your on the go and looking for a quick snack filled with lots of health and nutrients…get on the carpaccio train. I recommend adding a small arugula salad to this mix..I sadly don’t have any on hand…Nonetheless, it was still fantastic!
Mise en Place:
-1 Cooked Beet, peeled and sliced thin (Doesn’t have to be real thin)
-1 Tablespoon Crumbled Blue cheese (Substitute goat cheese if your not a blue fan)
-1 Teaspoon Chopped Walnuts
-1 Grapefruit, peeled and segmented
-Local Honey, TT
-Mandoline (a knife works just as well!)
Method of Prep:
-Roast your beet until soft in the center, If you haven’t already done so yet. Peel beet and slice into thin rounds.
-Layer beets in a circle around your plate.
-Top with crushed walnuts, crumbled cheese, and grapefruit.
-Drizzle with honey.