Beet Carpaccio

Directions

• Step 1: Preheat your oven to 400℉. Trim the tops and bottom of your beets, scrub them well under cold running water and wrap each one individually in some aluminum foil. Place them on a baking sheet and pop them in the oven for about 45 minutes or until just tender enough to pierce with a knife. Don’t overcook them or you won’t be able to slice them thin enough.
• Step 2: Remove the beets from the oven, allow them to cool to room temperature before popping them in the fridge to cool completely. Note, this can be done a day in advance and kept in a sealed container in the fridge until needed.
• Step 3: Carefully peel the beets with a sharp paring knife, then slice them thinly and place them on a platter, set aside.
• Step 4: In a small bowl, add the shallots, vinegar, oil, salt and pepper, stir well and evenly drizzle this over the beets. Finish with fresh dill scattered over the top and dig in!