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beet carpaccio


4 medium beets (red or golden)

2 tablespoons extra-virgin olive oil

1 1/2 tablespoons tarragon vinegar

1 tablespoon horseradish

4 cups arugula leaves

Taste Elevated Habapeno Mustard Seeds

Chopped chives for garnish



Preheat oven to 375.

Place beets on foil-lined baking sheet, drizzle with EVOO and toss.

Wrap the beets in the foil and bake for 1 hour.

While beets are cooking, whisk tarragon vinegar, dijon, horseradish and

3 Tbsp olive oil.

Season with salt and pepper to taste.

Remove beets from oven, let cool and slice into 1/8 inch thick slices.

Arrange beets on four plates.

Place dollop of seeds on top of beets on each plate.

Garnish with arugula leave and chopped chives.