TRUFFLE BEET CARPACCIO WITH CAPERS & PISTACHIO

First step is to steam your peeled beets for 20-30 minutes, or until they are fork tender. 

As the beets are steaming, quickly take all your marinade ingredients and add them into a small mason jar, and stir until everything is fully mixed. Set aside. 

Once the beets are ready, add them into a large bowl of water with some ice, this ice bath will cool them off to mandolin. Give them an ice bath for 1-2 minutes.

Carefully, turn to the thinnest setting on the mandolin, and thinly slice the beets. 

Take a large bowl and add the sliced beets and marinade, and marinate for 10+ minutes or overnight in an airtight container. 

When it’s time to serve, grab a large serving platter and spread the marinated beet slices over the top evenly.

Next beautifully garnish with your arugula, pistachios, capers, a truffle oil drizzle, and lemon zest. 

Serve cold or room temperature with toasted bread, and red wine. Enjoy!