Beet Carpaccio

Source: Eric Marvin

Ingredients

1/4c pistachios
1 Chioggia beet
2oz arugula
1/4c feta cheese, crumbled
Lemon balm vinaigrette, recipe follows
Assorted herbs for garnish

Lemon Balm Vinaigrette
3Tbsp White wine vinegar
1 garlic clove
1tsp Dijon mustard
1tsp honey
12 large lemon balm leaves
3/4c neutral oil, canola, vegetable, etc.

Vinaigrette Directions

1. Add all ingredients to a blender. Run on high until everything is well blended.
2. While the blender is running, drizzle in the oil until all is used.
3. Adjust for salt and pepper to taste.

Assemble

1. Toast the pistachios in 350F for 5mins or in a dry skillet on the stove until lightly browned. Set aside to cool.
2. Using a mandoline on a fine setting, slice the beets (peeled or unpeeled your choice).
3. Arrange the sliced beets in a circular pattern on a plate starting from the outside in.
4. Arrange the arugula in the center of the plate on top of the beets.
5. Sprinkle the crumbled feta, ensuring good coverage.
6. Drizzle dressing over the plate to your liking.
7. Placed cooled pistachios inside a ziplock bag and smash with a meat mallet, leaving some chunks for texture.
8. Sprinkle pistachios around plate. Garnish with chopped or torn herbs of your choice (I am partial to bronze fennel. However, thyme, tarragon, and mint are great additions.)