Name: Beet Carpaccio
Yield: Makes 6 servings
Ingredients: 6 large or 12 medium beets (3 lb with greens), trimmed, leaving 1 inch of stems attached; 3 medium onions (1 lb), halved lengthwise and thinly sliced crosswise; 3 tablespoons unsalted butter; 1/2 teaspoon salt; 1/2 teaspoon sugar; 2 teaspoons balsamic vinegar; 1/3 cup dry white wine; 1/4 cup extra-virgin olive oil; 1 (1/2-lb) piece Parmigiano-Reggiano; a Japanese Benriner* or other adjustable-blade slicer; a small offset spatula

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Beet CarpaccioRichard Gerhard Jung

Active time: 40 min Start to finish: 2 1/2 hr

Cooks' notes:

Beets can be roasted and peeled 1 day ahead and chilled in a sealed plastic bag. Slice beets, then stack slices in 2 piles, wrap in foil, and reheat in a 400 degree F oven until warm, about 10 minutes.

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