I have been quite a lazy cook lately! A. has been away for work for the last couple of weeks, so I have been on our own. I have stayed up way past a reasonable bedtime (and been so sleepy the next day!), watched more girly movies than I care to admit, and lived on a dinner diet of granola bars, pasta with spinach, and plenty of eggos. I really had forgotten how lazy I become when I'm cooking for myself!
But A. is finally back home, yay! And I was excited to get back to the kitchen this weekend. I tried lots of new recipes, but this was our favorite: a delicious beet carpaccio! Fresh beets, drizzled in olive oil and lemon juice, and topped with pistachios. The thinly sliced raw beets are deliciously crispy and refreshing. It's a delicious alternative to the usual roasted beet salad, and just feels like spring!
So simple and easy... I probably should have been eating this last week! :-)
BEET CARPACCIO (serves 2)
2 large beets, washed and peeled
Squeeze of Lemon
1/3 cup pistachios, shelled
Time to bust out the mandolin! Set your mandolin on the thinnest setting, and slice the beets. You want the slices to be almost paper-thin. Place the beet slices in a bowl and toss with a bit of olive oil (about a tablespoon), a sprinkle of kosher salt, and a squeeze of lemon juice. Let the beets sit for a few minutes.
Separately, chop the peeled pistachio nuts.
To plate, place the beet slices on a plate, drizzle with the leftover oil and lemon juice from the bowl, and top with the chopped pistachios. You can add crumbled goat cheese to make this a main meal.