📝 About This Recipe
This elegant plant-based take on the classic Italian meat appetizer transforms humble root vegetables into a vibrant, sophisticated masterpiece. Earthy, oven-roasted beets are sliced paper-thin and drizzled with a bright citrus vinaigrette, creating a stunning contrast against creamy goat cheese and crunchy nuts. It is a celebration of textures and colors that brings a high-end bistro feel to your home dining table.
🥗 Ingredients
The Beets
- 2 pieces Medium Red Beets (scrubbed clean)
- 2 pieces Medium Golden Beets (for color contrast)
- 1 tablespoon Extra Virgin Olive Oil (for roasting)
- 1/2 teaspoon Kosher Salt
Citrus Vinaigrette
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Fresh Lemon Juice
- 1 tablespoon Orange Juice (freshly squeezed)
- 1 teaspoon Honey (or maple syrup)
- 1/2 teaspoon Dijon Mustard
- 1 small Shallot (minced very finely)
Whipped Goat Cheese & Garnish
- 4 ounces Soft Goat Cheese (room temperature)
- 2 tablespoons Greek Yogurt (plain)
- 1/4 cup Walnut Halves (toasted and crushed)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 handful Baby Arugula (for the center)
- 1 pinch Flaky Sea Salt (Maldon preferred)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Trim the tops off the beets, leaving about an inch of the stem to prevent 'bleeding' during roasting.
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2
Place the red and golden beets on a large piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and a pinch of salt. Fold the foil to create a sealed pouch.
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3
Place the pouch on a baking sheet and roast for 50-60 minutes. They are done when a knife slides easily into the center of the largest beet.
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4
While beets roast, prepare the whipped cheese. In a small bowl, whisk together the goat cheese and Greek yogurt until light and airy. Set aside.
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5
Make the vinaigrette by whisking the olive oil, lemon juice, orange juice, honey, Dijon, and minced shallots in a jar until emulsified. Season with a pinch of salt and pepper.
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6
Once the beets are tender, remove them from the oven and let them cool inside the foil for 10 minutes. This steam makes peeling easier.
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7
Using a paper towel, rub the skins off the beets while they are still warm. They should slip right off. Let the beets cool completely in the refrigerator for at least 30 minutes for easier slicing.
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8
Using a mandoline or a very sharp chef's knife, slice the beets into paper-thin rounds. Keep the red and golden beets separate initially to prevent the red pigment from staining the yellow.
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9
To assemble, arrange the beet slices on a large platter or individual plates, slightly overlapping them in a circular pattern. Alternate colors for a stunning visual effect.
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10
Whisk the vinaigrette once more and generously drizzle it over the beet slices, ensuring every piece is lightly coated.
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11
Using two small spoons, place small dollops of the whipped goat cheese around the plate. Alternatively, use a piping bag for a more refined look.
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12
Scatter the toasted walnuts and fresh chives over the top. Place a small bunch of arugula in the very center for height.
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13
Finish with a final sprinkle of flaky sea salt and freshly cracked black pepper. Serve immediately while the beets are cool but the flavors are vibrant.
💡 Chef's Tips
Use a mandoline for the most consistent, translucent slices, but always use the safety guard. If you are short on time, you can buy pre-cooked, vacuum-sealed beets (ensure they aren't pickled). To prevent staining your hands, wear food-safe gloves when peeling and slicing the red beets. Toast your walnuts in a dry pan for 3-5 minutes until fragrant to unlock their full nutty flavor. If you dislike goat cheese, substitute with whipped feta or a vegan cashew-based cream cheese.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Sancerre or Sauvignon Blanc to cut through the earthy beets. Serve alongside warm crusty sourdough bread or focaccia to soak up the citrus vinaigrette. This makes a perfect side dish for roasted lamb or a light grilled sea bass. For a vegetarian feast, serve it as a starter followed by a wild mushroom risotto.