📝 About This Recipe
This vibrant plant-based starter reimagines the classic Italian beef carpaccio using the earthy, jewel-toned sweetness of slow-roasted beets. Delicate, paper-thin slices are layered with a bright citrus vinaigrette, creamy whipped goat cheese, and the crunch of toasted hazelnuts for a sophisticated play on textures. It is a visually stunning dish that brings a modern, garden-to-table elegance to any dinner party or seasonal gathering.
🥗 Ingredients
The Beets
- 3 pieces Large red or golden beets (scrubbed clean with stems removed)
- 2 tablespoons Extra virgin olive oil (for roasting)
- 1 teaspoon Kosher salt
Citrus Vinaigrette
- 1/4 cup Extra virgin olive oil (high quality cold-pressed)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 tablespoon Orange juice (freshly squeezed)
- 1 teaspoon Honey or Agave nectar
- 1/2 teaspoon Dijon mustard
- 1 small Shallot (very finely minced)
Whipped Chèvre & Toppings
- 4 ounces Soft goat cheese (Chèvre) (at room temperature)
- 1 tablespoon Greek yogurt or heavy cream (to loosen the cheese)
- 1/4 cup Hazelnuts (blanched and roughly chopped)
- 1 handful Baby Arugula (for garnish)
- 5-6 leaves Fresh Mint (torn into small pieces)
- 1 pinch Maldon sea salt (for finishing)
- 1 pinch Black pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the cleaned beets on a large piece of aluminum foil, drizzle with olive oil and salt, and fold the foil to create a sealed pouch.
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2
Place the pouch on a baking sheet and roast for 50-60 minutes, or until a knife slides into the largest beet with no resistance.
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3
While the beets roast, place the chopped hazelnuts in a small dry pan over medium heat. Toast for 3-5 minutes, shaking frequently, until golden and fragrant. Set aside to cool.
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4
In a small bowl, whisk together the goat cheese and Greek yogurt (or cream) until smooth and light. Transfer to a small piping bag or keep in the bowl for dolloping later.
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5
Prepare the vinaigrette by whisking together the olive oil, lemon juice, orange juice, honey, mustard, and minced shallots in a jar or bowl until emulsified. Season with a pinch of salt.
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6
Once the beets are done, let them cool in the foil for 10 minutes. While still warm, rub the skins off using a paper towel; they should slip right off.
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7
Place the peeled beets in the refrigerator for at least 30 minutes. Chilling the beets makes it much easier to achieve the paper-thin slices required for carpaccio.
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8
Using a mandoline slicer (set to 1/16th inch) or a very sharp chef's knife, slice the beets into translucent rounds.
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9
Arrange the beet slices on a large chilled platter or individual plates, overlapping them slightly in a circular pattern until the surface is covered.
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10
Whisk the vinaigrette once more and use a spoon to drizzle it generously over the beet slices, ensuring every piece is lightly coated.
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11
Pipe small dots of the whipped goat cheese across the beets, or use two teaspoons to drop small quenelles of the cheese.
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12
Scatter the toasted hazelnuts, fresh arugula, and torn mint leaves over the top for texture and color.
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13
Finish the dish with a sprinkle of Maldon sea salt and a generous grind of fresh black pepper. Serve immediately while the beets are cool but the flavors are vibrant.
💡 Chef's Tips
Wear disposable gloves when peeling and slicing the beets to avoid staining your hands pink. If using both red and golden beets, slice and dress them separately to prevent the red pigment from bleeding into the yellow. For an extra crisp texture, soak the sliced arugula in ice water for 5 minutes and spin dry before garnishing. If you don't have a mandoline, use a vegetable peeler to create long, thin ribbons instead of rounds. Ensure your goat cheese is truly at room temperature before whipping to avoid lumps.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre or a dry Riesling to cut through the creamy cheese. Serve alongside warm, crusty sourdough bread or focaccia to mop up the citrusy vinaigrette. This dish works beautifully as a light lunch when served with a side of quinoa or farro salad. A chilled glass of Rosé is a fantastic seasonal accompaniment for an outdoor summer dinner. Add a few slices of smoked trout or salmon on top for a non-vegetarian protein boost.