Beet & Blood Orange Carpaccio

Beets and oranges are a classic combination. Using blood oranges gives you a spicier, more complex flavour that pairs nicely with shallots and pomegranates and of course makes for a dramatic red salad!

1 lb (455 g) beets

3 tbsp (45 mL) olive oil, divided

Salt

2 tbsp (30 mL) sherry vinegar, divided 2 blood oranges

2 tbsp (30 mL) blood orange juice 2 tbsp (30 mL) sliced shallot

Pepper

1/4 cup (60 mL) pomegranate seeds

1 Preheat oven to 425°F (220°C).

2 Place beets on a large sheet of foil. Drizzle with 2 tbsp (30 mL) olive oil and season with salt. Fold foil to enclose. Place package on a baking sheet and bake for 45 minutes or until beets are tender when pierced with a fork.

3 Open foil and leave beets to cool until you can hold them comfortably. Trim stem ends and rub off peel. Slice beets on a mandoline or with a sharp knife. Transfer to a serving platter and drizzle with 1 tbsp (15 mL) sherry vinegar.

4 Cut all peel and pith from oranges, then thinly slice into rounds. Layer on top of beets. Squeeze juice from all the trimmings into a bowl; you need about 2 tbsp (30 mL) juice.

5 Combine remaining vinegar and olive oil with orange juice. Add shallots and season with salt and pepper to taste. Drizzle dressing over oranges and beets and sprinkle with pomegranate seeds.

Makes 4 servings

WHAT TO SERVE

This carpaccio’s sweet beet and spicy orange flavours need a match with zesty acidity. Rosé ranks with its crisp acidity then antes up with red berry and pomegranate notes.

Malivoire Ladybug Rosé VQA VINTAGES 559088, $16.95