By: EatingWell

Servings: 6

Yield: 6 servings

Total Time: 1 1/2 hours

Prep Time: 30 minutes

To Make Ahead: Prepare through Step 1, cover and refrigerate for up to 2 days. Bring to room temperature before serving.

Recipe Description:

Here multicolored beets are presented carpaccio-style (paper-thin slices)
with a sprinkling of crumbled blue cheese. Once hard to find, beautiful
varieties of beets, such as pink-and-white-striped ‘Chioggia,’
electric-yellow ‘Golden Detroit’ and ruby-red ‘Moneta,’ are more
readily available. Seek them out at farmers’ markets or supermarkets
that stock local, in-season produce.

Recipe Ingredients:

1. 3 medium beets (about 1 pound), such as red, golden and/or Chioggia
2. 12 1/2-inch-thick slices baguette, preferably whole-grain
3. 4 teaspoons extra-virgin olive oil, divided
4. 1/4 cup crumbled blue cheese, at room temperature
5. 1 teaspoon chopped fresh herbs, such as dill, savory or tarragon
6. 1/4 teaspoon salt
7. Freshly ground pepper to taste

Recipe Steps:

1. Place beets in a large saucepan and add enough water to cover by at least 2
   inches. Bring to a boil; reduce heat to maintain a gentle simmer and
   cook until a fork inserted into a beet comes out with little
   resistance, about 40 minutes. (Overcooking will make the beets more
   difficult to thinly slice.) Drain and let stand until cool enough to
   handle.
2. While the beets cool, brush baguette slices with 2
   teaspoons oil. To toast, preheat oven to 350°F. Arrange the slices in a
   single layer on a large baking sheet and bake, turning once halfway
   through, until toasted but not browned, about 14 minutes.
   (Alternatively, grill the bread over medium heat, turning once, until
   lightly toasted, 2 to 3 minutes.)
3. Trim both ends of the beets and rub off the skins with your fingers. Slice as thinly as
   possible, using a mandoline or sharp knife. Arrange the beet slices on
   a large platter or on 6 salad plates. Sprinkle blue cheese, herbs, salt
   and pepper over the beets and drizzle with the remaining 2 teaspoons
   oil. Serve with the toasted baguette.

Recipe Nutrition:

Per serving:
132 calories; 5 g fat (1 g saturated fat, 3 g mono unsaturated fat); 4
mg cholesterol; 19 g carbohydrates; 5 g protein; 4 g fiber; 330 mg
sodium; 177 mg potassium

Nutrtion Bonus: Folate (15% daily value).

1 Carbohydrate Servings

Exchanges: 1 starch, 1 vegetable, 1 fat