📝 About This Recipe
This stunning Carpaccio di Barbabietola reimagines the classic Italian raw meat dish as a sophisticated, plant-forward masterpiece. Earthy, oven-roasted beets are sliced paper-thin to mimic the delicate texture of traditional beef, then brightened with a zesty citrus vinaigrette and creamy clouds of herbed goat cheese. It is a visual triumph of deep crimson and gold that offers a perfect balance of sweet, salty, and acidic notes, making it an unforgettable starter for any elegant dinner party.
🥗 Ingredients
The Beets
- 2 large Red Beets (scrubbed clean, stems removed)
- 2 large Golden Beets (scrubbed clean, for color contrast)
- 2 tablespoons Olive Oil (for roasting)
- 1 teaspoon Kosher Salt (to season roasting)
Citrus Vinaigrette
- 1/4 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon White Balsamic Vinegar (adds sweetness and acidity)
- 1 teaspoon Honey (clover or wildflower)
- 1/2 teaspoon Dijon Mustard (for emulsification)
Whipped Goat Cheese & Garnish
- 4 ounces Soft Goat Cheese (at room temperature)
- 1 tablespoon Heavy Cream (to lighten the cheese)
- 1/4 cup Hazelnuts (toasted and roughly crushed)
- 1 handful Baby Arugula (for a peppery bite)
- 1 tablespoon Fresh Chives (finely minced)
- 1 pinch Maldon Sea Salt (for finishing)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Place the scrubbed red and golden beets on a large piece of aluminum foil, drizzle with olive oil and a pinch of salt, then fold the foil to create a sealed pouch.
-
2
Place the pouch on a baking sheet and roast for 45-60 minutes. The beets are ready when a paring knife slides easily into the center with no resistance.
-
3
While the beets roast, whisk together the extra virgin olive oil, lemon juice, white balsamic, honey, and Dijon mustard in a small bowl until emulsified. Season with a pinch of salt and pepper.
-
4
In a separate small bowl, mash the room-temperature goat cheese with the heavy cream and half of the chives until smooth and airy. Set aside.
-
5
Once the beets are roasted, let them cool until they can be handled. Using a paper towel, rub the skins off—they should slip right away. Keep red and golden beets separate to prevent color bleeding.
-
6
Place the peeled beets in the refrigerator for at least 30 minutes. Chilling the beets makes it significantly easier to achieve paper-thin slices.
-
7
Using a mandoline slicer set to the thinnest setting (about 1/16th inch), carefully slice the beets. If you don't have a mandoline, use your sharpest chef's knife to cut rounds as thin as possible.
-
8
To plate, alternate slices of red and golden beets in an overlapping circular pattern on a chilled platter or individual plates, covering the surface completely.
-
9
Drizzle the citrus vinaigrette generously over the beet slices, ensuring every piece is lightly coated to begin the 'curing' process.
-
10
Place small dollops of the whipped goat cheese across the carpaccio. You can use two teaspoons or a piping bag for a more refined look.
-
11
Scatter the toasted hazelnuts and baby arugula over the center for texture and height.
-
12
Finish the dish with a final sprinkle of minced chives, a crack of black pepper, and a few flakes of Maldon sea salt. Serve immediately while cool.
💡 Chef's Tips
Wear disposable gloves when peeling and slicing the red beets to avoid staining your hands. For the best texture, use a mandoline; it ensures the uniform thinness that defines a true carpaccio. If you prefer a completely raw version, slice the beets raw and let them marinate in the vinaigrette for 20 minutes to soften. Toast your hazelnuts in a dry pan over medium heat for 3-5 minutes until fragrant to unlock their full nutty aroma. Always keep the golden and red beets separate until the final plating to maintain the distinct, beautiful colors.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre or a dry Riesling. Serve alongside warm, crusty sourdough bread or focaccia to scoop up the whipped cheese. This dish works beautifully as a light lunch when served with a side of quinoa salad. For an extra touch of luxury, add a few drops of truffle oil just before serving. Accompany with a chilled glass of Prosecco for a classic Italian aperitivo experience.