Beet carpaccio with goat cheese and raspberry dressing
A fresh and colorful salad with creamy goat cheese and a sweet raspberry dressing
A fresh and colorful salad with creamy goat cheese and a sweet raspberry dressing
When you think of carpaccio you probably imagine paper-thin slices of meat with arugula, pine nuts, cheese and a pesto or truffle sauce. But did you know carpaccio actually has a different meaning? Carpaccio is a cutting technique, just like julienne (thin strips) or brunoise (small cubes). When you cut something 'carpaccio' style it simply means you make very thin slices. This can of course be done with meat (hence the dish’s name), but also with things like pineapple or beets, as I did for this delightful summer recipe.
Beets are perfectly suited to be eaten raw. When you serve them with a soft cheese, something sweet and something with a bit of bite you get a super tasty dish. That’s exactly what this beet carpaccio is! Be careful when preparing the beets though: your hands will turn bright pink and there’s a good chance stains won’t come out of your clothes. A kitchen apron will come in handy 😉
1. Peel the beets and slice them paper-thin using a mandoline (or a sharp knife). Arrange them neatly on a plate and finish the dish. In principle you can use as much or as little as you want; the dish is at its best when you tailor it to your own taste.
2. Start by crumbling some goat cheese over the beets, then sprinkle sea salt on top. Add the pumpkin seeds and a drizzle of honey, and finish the dish with a tuft of alfalfa. Enjoy!
Recipe
This beet carpaccio is a simple yet impressive dish where thin slices of raw beet are topped with goat cheese, pumpkin seeds and alfalfa. The raspberry dressing with honey gives the whole a refreshing sweet-tart note.
| Course | Side dish |
|---|---|
| Kitchen | Italian |
| Servings | 2-3 |
| Preparation time | 10 min |
|---|---|
| Total | 10 min |
1. Peel the beets and slice them paper-thin using a mandoline (or a sharp knife). Arrange them neatly on a plate and finish the dish. In principle you can use as much or as little as you want; the dish is at its best when you tailor it to your own taste.
2. Start by crumbling some goat cheese over the beets, then sprinkle sea salt on top. Add the pumpkin seeds and a drizzle of honey, and finish the dish with a tuft of alfalfa. Enjoy!
This dish is lovely as a starter or a light lunch. Use as much or as little of each ingredient as you like, because the beauty of this carpaccio is that you can compose it entirely to your own taste.
Serve the carpaccio immediately after plating for the best flavor and presentation. The combination of earthy beet, creamy goat cheese and the fresh raspberry dressing makes this dish special every time.
Inspiration for all your dishes