I’m lucky to live in an area where pretty much any day of the week I can stumble upon a farmer’s market in a park or public square. So inspiring both my writing and photography right now are the foods and flowers of the season. The idea for this recipe came about after Steve and I had actual beef carpaccio at a local restaurant. The artful arrangement of the meat and other ingredients on the plate made me curious if it was possible to create a similar dish using just vegetables. The answer: absolutely! 😉
Vegetarian “Carpaccio”
* 2-3 medium white summer beets
* 1 stalk green garlic
* 1/4 cup diced red onions
* capers
* olive oil
* black pepper
Directions: Thinly slice beets and layer on a plate. Top with thinly sliced green garlic, diced red onions, and capers. Drizzle with extra virgin olive oil. Sprinkle with black pepper.
Words + Images 