Description
This simple Italian dish turns heads with its tangy, unique flavor.
Ingredients
Scale
For the citrus vinaigrette:
- 1 tbsp minced shallot
- 1 tbsp apple cider vinegar
- 1/4 cup olive oil
- 1 tbsp orange juice
- 1 tbsp orange blossom honey
- Salt and pepper to taste
For the beets:
- 3–4 Chioggia beets
- 1/2 cup seed crackers for garnish*
- 1/2 cup fresh arugula microgreens for garnish
For the seed crackers:
- 2 tbsp ground flax seed
- 1/4 cup sunflower seeds
- 1 tbsp chia seeds
- 1/4 cup pepitas
- 1 tbsp sesame seeds
- 1 tsp cornstarch
- Salt and pepper to taste
- 1/4 cup boiling water
Instructions
- In a Mason jar, add all vinaigrette ingredients and shake well. Set aside.
- Boil beets whole in salted water until fork-tender. Let the cooked beets cool and gently peel off the skin.
- Thinly slice the beets carefully using a mandolin. You want these to be about ¼-inch thick.
- Shingle cooked beets on a platter and garnish with seed cracker pieces and microgreens. Drizzle with citrus vinaigrette and serve.
For the seed crackers:
- In a bowl, mix together all of the ingredients, including the boiling water, and stir well.
- Let this mixture sit for 10-15 minutes. This will hydrate the chia and flax and create a thick batter-like texture.
- Spread cracker mixture onto a sheet pan lined with parchment paper and sprayed with nonstick cooking spray.
- Bake at 350 degrees for roughly 30 minutes. Check on this frequently, seeds burn easily!
- After this cools, it should become a crunchy cracker you can crack into little pieces.