Roasted Beet Carpaccio Salad

Considering how the red and gold roots truly do make my heart skip a beet, I feel like I "should" have put more care into setting up a pic to share, but that's just the way these full weeks are going right now. And in general, we’re too duty-bound aren’t we? Don’t ask me whom I mean by “we”. As you can see, my head is all over the place. I did have fun putting a little valentine spin on this roasted beet carpaccio salad, though, and I love that the red and gold give a little nod to Chinese New Year, too.

I feel like so many in my life greeted 2024 sick, injured, or otherwise under extra duress, I've been a broken record drumming up excitement for the Lunar New Year as a potential redo. I'm personally putting a lot of sentimental investment into the Wooden Dragon. I’m doing my best to channel that strength of feeling into the cosmos on my husband’s behald, too, as he’s had his full share of stressors and could use some uplifting turns. Plus, not only was he born in a Dragon year, but he has an affinity for wood and woodworking, so why not?

I love the dragon. I sense it as lovably auspicious, powerful and reliable. And even though beets may not be a traditional greeting for it, this freshness, topped with crunchy walnuts, sprinkled with spinach and microgreens, and drizzled with a simple maple-mustard vinaigrette, just feels oh so good.  It’s easy to  prepare, and currently one of my favorite lunch dishes.

This isn’t one of those weeks wherein I have time to wax on about a dish’s attributes, but if I did have time I would for sure go into details on the he impressive nutritional profile of beets, as well as how vibrant and satisfying they are. The good news is, if you’re having a week like that, too, where time just seems to be flying, this nourishing meal or side is quick to prepare and easy to vary. Bonus, the golden glow and rich red are naturally joyful, and there goodness—even good luck—has got to come from that. Gung Hay Fat Choy, and happy weekend! xo

Make your heart skip a beet!

Beetroot Carpaccio Salad with Maple Mustard Vinaigrette
Yields 2 lunch mains or 4 sides

For the salad:
2 medium to large sized beetroot (I like using one golden and one red)
½ Cup baby spinach
½ a ripe but firm pear, peeled
1 Cup microgreens
¼ Cup or so chopped walnuts (optionally toasted)

For the vinaigrette:
1 Tablespoon maple syrup
1 Tablespoon Dijon mustard
2 Tablespoons apple cider vinegar
¼ Cup olive oil
Sea salt and black pepper to taste

Preheat the oven to 400F. Wrap the beets in foil and bake approximately 1 hour, more as needed until tender. Let cool.
While the beets are roasting, prepare the dressing. Whisk all ingredients in a small bowl or shake in a lidded jar and set aside.
To prepare the salad, scatter the spinach evenly on a serving plate.
Thinly slice the beetroot and lay in a circular pattern over the spinach, allowing some to come through.
Shave or thinly slice the pear and add on top of the beetroot.
Place the microgreens in a heap in the middle of the beetroot. Sprinkle the walnuts over the beetroot. Drizzle with the dressing and serve.