Chioggia Beet Carpaccio

Ingredients

2-3 small Chioggia beets, washed, scrubbed, and sliced very thinly using a mandoline
8-12 Chioggia beet leaves, washed, dried, and stems removed
1 lime, juiced
2 Tbsp extra virgin olive oil
1 Tbsp Blue Agave nectar (sometimes referred to as agave syrup)

1 Tbsp goat cheese (omit if vegan), crumbled
2 tsp pine nuts
1-2 scallions (cilantro works great too), chopped
1-2 pinches Maldon salt (flaky salt)

Instructions
  1. Heat a small skillet on medium-high until hot. Add the pine nuts and toast for about 5 minutes, stirring or shaking the pan occasionally. Remove when they’re golden brown and fragrant. Set aside to cool while you construct the rest of the dish.
  2. In a small mixing bowl, combine the agave nectar, lime juice, and olive oil. Whisk well until fairly combined (you’re not looking for an emulsion, just a light dressing). Add the beet slices, making sure each slice is coated, and marinate for 10 minutes.
  3. On a serving plate, arrange the beet leaves with the bottoms facing the center. Fan them out so that they look kind of like the shape of a flower.
  4. Lay the dressed beet slices over the leaves, creating concentric circles of overlapping beets, as shown.
  5. Garnish with scallions, goat cheese, toasted pine nuts, and Maldon salt. Serve and enjoy!