Salad for President’s Beet Carpaccio (with Orange Baked Halibut)

15 mins active60 mins totalServes 2
We are so psyched to be featuring this recipe from our pal Julia Sherman, the mastermind and blogger behind our favorite love-letter to salads, Julia’s recipe for Golden Beet Carpaccio was so loaded with flavor and color that we decided to pair it with a super easy (and mighty zippy) orange-baked halibut to round out the meal.


3 baseball-­sized Golden, Chioggia and/or Red Beets, tops removed

1 tablespoon Olive Oil

2 tablespoons fresh Tarragon (Chervil works too)

1 teaspoon Sherry or Red Wine Vinegar

Extra Virgin Olive Oil

1/2 tsp ground Sumac

1 lb Halibut

1 Orange, sliced very thinly

Salt & pepper

Step 1

Preheat the oven to 350°F (175°C). Trim the tops and the bottoms of the beets and scrub them clean under running water. Place in the center of a large sheet of foil. Drizzle with 1 tablespoon regular olive oil, season with salt and pepper, and pull the corners of the foil up, pinching the edges together to create a sealed tent around the beets. Make sure to leave as much room above the beets as possible so they can steam. Cook for 45 minutes to 1 hour, until you can slide a paring knife into the center of each beet easily. Remove from the oven and let cool.

Step 2

Ed. note: While the beets cook, prep the fish. Line a baking sheet with parchment paper and place the filet, skin side down, on the parchment. Drizzle with olive oil and sprinkle with salt and pepper. Then top the fish with the sliced orange. As soon as the beets are out of the oven, add one last drizzle of olive oil for good measure and place the fish in the oven for about 15-20 minutes, until the flesh is just opaque and flakes off easily with a knife.

Step 3

While the fish cooks, rub the beets gently to remove the skin. Holding the beet on its side, slice into paper ­thin rounds using a very sharp knife. Arrange the beet slices on a large flat platter as you go, overlapping one another on the edges in a fish scale pattern. Drizzle the extra ­virgin olive oil and vinegar over the beets. Sprinkle with sumac and tarragon or chervil. Season with salt and pepper and serve.


Beet Carpaccio recipe by Julia Sherman,