Beet carpaccio w/ pickled red onion
We love the zucchini and carrot carpaccio at DOC wine bar in Williamsburg (although it is off the winter menu), and make carpaccio from nearly any vegetable that will slice cleanly on a mandoline. Asparagus, fennel, radishes, most root vegetables and even raw winter squash all work great. Quick pickled red onion has much less burn than a raw onion — wonderful on most salads. Although many quick pickling recipes call for sugar, it’s not necessary.
4 medium beets, any variety, well scrubbed and dried
1 small bunch cilantro, washed, well dried and chopped
.5 cup Bulgarian feta
.5 cup walnuts
1 large red onion, peeled and sliced in thin smiles
white wine vinegar
1T extra-virgin olive oil
1T balsamic vinegar
2t brown sugar
2t lemon juice
salt + pepper
1t dried oregano
Make onions. Toss red onion in glass jar that has a cover (although leave uncovered for now). Add vinegar until onions are just covered, and salt well. Cover jar and shake well. Set aside in fridge for 30 minutes.
Preheat toaster oven to 350. Lay walnuts on toaster sheet lined with foil and bake for about five minutes, until just starting to darken. Turn off oven — wrap nuts in foil and leave inside.
Whisk together all dressing ingredients. Taste, adjust to preference and set aside.
Shave beets into a large bowl with mandoline on thinnest setting.
Toss beets in bowl with cilantro and dressing. Add onion. Transfer to place settings and serve topped with crumbled feta and broken roasted walnuts.