Yet another fabulously simple salad recipe from Julia Sherman’s Salad for President: A Cookbook Inspired by Artists!  Roasted beets (any color and variety will do) thinly sliced and effortlessly topped with olive oil, vinegar, fresh tarragon leaves and ground sumac.  This artful presentation equally highlights the carpaccio, or thinly sliced, beets, the fresh herbs and the versatile spice.  The beets are naturally a bit sweet which pairs nicely with the anise-flavor of the tarragon and the lemony bite of the ground sumac. This dish is  both colorful and inspiring–just like everything else about Julia’s cookbook.

Tagged: beet carpaccio, beet salad, beets, beets with sumac and tarragon, carpaccio, carpaccio beets, cooked beets, fresh tarragon, Julia Sherman, Salad, Salad for President, Salad for President: A Cookbooks Inspired by Arists, sumac, tarragon