Golden Beet Carpaccio Salad

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SO EASY AND ABSOLUTELY DELICIOUS! LOVED IT,
GREAT TASTE, COLORFUL.

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Absolutely amazing!! I make it at least once a week.

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OMG!!! I just made this salad tonight. It is now my all-time fave new salad, and I'm a 30 year vegetarian, so that says a lot. If I could give it more than 5 stars I would. Granted, I used red beets & had to roast them for an hour and a 1/2. No biggie. I sprinkled some chopped walnuts over the arugula to add texture & flavour also. No offense, Marcela. I <3 you! Anyway, I literally could not eat this salad fast enough. I'm making it again tomorrow night for my friend & I. Good enough to eat twice in a row. :~

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Marcela does not only cook Mexican, and a variation of some of the ingridents make it different every time......I put in strawberries and Olive oil mummmm! goood.

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This salad doesnt look Mexican

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I doubled this recipe and used red beets, spinach instead of arugula, and added 1/8 tsp kashmiri chile powder. It was quite tasty. I recommend adding some more heat than what you get with the jalapeno chile oil. New Mexico or California chile powder would do the trick. Also, I might leave my beets in for longer than 40 minutes next time to get them a little softer.

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This was unexpectedly good. I roasted the beets yesterday and made the salad today. It was easy, spicy and flavorful. I had no trouble finding a red jalepeno - in California they call them fresno peppers. I will make again with red beets because they are sweeter and I think they will go great with the spicy oil.

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This salad is delicious and easy to make. The spicy flavor of the dressing goes well with the sweetness of the beet. (I used golden. I will make this salad again.