Beet Carpaccio w/Feta

Beet Carpaccio with Feta

Red onion and Good Olive Oil
3 large beets, stemmed, skin on 3 oz olive oil
salt and pepper
4 oz feta cheese
1 large red onion, diced
3 oz capers
3 oz extra virgin olive oil
6 oz mixed baby lettuces
8-10 chives, minced for the beets

1. Toss the beets in 3 oz oil and season with salt and pepper
2. Place in a baking dish, covered, and cook until soft in the center, about 1 ½ hrs @ 350.
3. Remove, re-cover and let sit until cool enough to handle.
4. Peel the skin off and slice on a mandolin as thinly as possible and reserve.

For the plate
1. Place beet slices slightly overlapping on individual plates.
2. Sprinkle capers, red onion and chives on the beets.
3. Place a small mound of the lettuces in the center of the plate.
4. Crumble the feta cheese over the whole plate and drizzle with olive oil making sure to coat the greens a little.
5. Use a pepper mill to sprinkle coarse black pepper over the plate and serve.