Orange Basil Beet Carpaccio

Makes 4 servings.


6 Medium beets, trimmed
½ cup crumbled goat cheese
2 tablespoons minced shallots
1/3 cup champagne vinegar
1/3 cup chopped fresh basil
1/4 cup walnut oil or almond oil
2 cups of mashe salad or mixed baby greens
juice of 1 medium orange
Pinch of sugar, salt and fresh cracked pepper
1 tsp orange zest
½ cup chopped walnuts (caramelized or raw)


Preheat oven to 350°F. Place beets in aluminum foil sprinkle salt and a drizzle of olive oil and wrap tightly. Bake until beets are tender when pierced with fork, about 40 minutes. Cool. Peel beets. Can be prepared ahead by up to a day if so place in refrigerator in plastic bag or covered Tupperware.
Slice beets very thin, you can use a knife, mandolin or cheese slicer. Lie flat on a large serving plate overlapping a bit. Mix shallots, basil, vinegar, oil, juice of orange, orange zest, salt, sugar and pepper, pour mixture over beets and let stand to marinate in the refrigerator for about 30 minutes. Place mashe or baby greens, and then the goat cheese and walnuts. < /p>