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Author Notes: There is a wonderful little restaurant in Akumal Mexico called La Lunita, where you sit at your table with you toes in the sand, sip wine, and eat amazing food while watching for turtles to pop their heads up out of the bay. With winter turning my thoughts south and Amanda making me think about beets, it seemed a good time to try to capture their carpaccio de betabel —aargersi
Serves 1 (well i guess 2 but i ate the whole thing)
- roasted beets (the Amanda way - see site for her directions), I did red and gold beets with olive oil and blood orange salt)
- chevre cheese
- toasted chopped pecans
- chopped cilantro
- 2 tablespoons honey
- 2 tablespoons sherry vinegar
- 1/2 teaspoon chopped guajillo (or other dried) chili
- Make the gastrique - bring the honey and vinegar to a bare simmer, simmer for a couple of minutes then add the chili. Keep warm, but don't boil it!
- Peel your roasted beets and slice them very thinly -arrange them on a plate. Mine were still a little warm from roasting and I think that was the perfect temperature.
- Top the beets with toasted pecans, dabs of goat cheese, and fresh chopped cilantro. Spoon the warm gastrique over - make sure to get some right on the cheese.
- Eat, and go to Mexico in your mind ...
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Beets
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