Winy’s Kitchen: Beet-Avocado-Pear “Carpaccio” Recipe
Ah, avocados. Photos by Thuy Nghiem
by Winy Chen, Registered Dietitian at Beach Cities Health District
The first “American” vegetarian restaurant I dined in was the Moosewood Restaurant near Cornell University, where I studied. Bon Appetit magazine names the restaurant one of the thirteen most influential restaurants of the 20th century. And thanks to the Moosewood Cookbook, I’ve been inspired to cook many vegetarian dishes. Below is a Moosewood recipe called “The Vegetables That I Can’t Live Without,” by Mollie Katzen.
Beet-Avocado-Pear “Carpaccio”
Ingredients
- A handful of arugula leaves
- 1 pound beets, cooked and peeled and sliced
- 1-2 tb walnut oil or olive oil
- 1 medium ripped avocado, halved, pitted and thinly sliced
Pears.
- 1 Tb cider vinegar
- 2 medium-sized perfectly ripped pear, thinly sliced
- 1 Tb fresh lemon juice
- ½ cup gorgonzola cheese
- ½ cup minced walnuts, lightly toasted
Beets.
Directions
1. Scatter the arugula onto a medium-large platter. Place the beet slices over the arugula. Drizzle the beets with olive oil.
2. Place avocado slices over salad mixture and immediately drizzle the avocado with vinegar to prevent discoloration. Layer the salad with pear, then sprinkle lemon juice over pear. Top the salad with crumbled cheese and walnuts.
Note: You may substitute the pear with Del Monte Sun Fresh pink grapefruit slices which gives it a very beautiful appeal.