My purpose with this beautiful Beet Carpaccio, aside from celebrating my return to the online world (with a brand new router), is to convince us both that it's possible to lose a few pounds (ok...8-10) without a sense of deprivation.
This dish tasted as good as it looked! Raw Chioggia and golden beets sliced thin and topped with capers, baby red chard topped with diced avocado, all topped with a simple Lemon-Dijon vinaigrette.
Although the golden beets were a little bitter, the Chioggia beets were just right, making this was a very satisfying antipasti. The Lemon-Dijon vinaigrette was very flavorful, even in the smallest amount, and the creamy indulgence of avocado really hit the spot. I kept this version vegan, but carpaccio (an Italian antipasti, typically consisting of thinly sliced raw beef) is frequently topped with shaved Parmesan. Finely sliced red onion is also a common addition. Next time, I'll substitute sweet pine nuts for the walnuts.