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Love the idea of the beet salad, but cannot, cannot have oven on for an hour right now.

This is hysterical. Apparently The Denver Post has no concept of what carpaccio is or just didn't bother to look it up. Carpaccio means raw. Traditionally, it's meat or veal or tuna. Therefore a beet carpaccio dish would be just that, raw beets. These beets are cooked for 45 minutes. Nothing raw about them. This is not a beet carpaccio. I have made beet carpaccio, and you use a very thin, delicate slice of beet to make your dish. You certainly don't cook it for 45 minutes.

Shame on The Denver Post and shame on The Kitchen for spreading mis-information.

Beet salads always look so pretty but I just can't eat them. I have tried sooooooooo many times to give beets a chance and it's always the same. I just really hate the taste. Beets and chayote are the only vegetables I truly detest and cannot eat. It's a shame.

Thanks for the clarification, King of Arcadia.

I noticed the cooked beets in this recipe, but I suppose I've become used to vegetarian dishes taking their name from meat dishes because of a visual representation, if nothing else. I've read that Carpaccio was an Italian painter who worked with red pigments, so it's at least fitting in that respect!

But you're right, your version would certainly be a truer carpaccio. It sounds delicious!