Beetroot carpaccio with goat’s cheese and walnuts
Beetroot carpaccio is one of the simplest starters that still looks impressive on the menu. With ready-cut slices, a plate comes together in a minute – no boiling and no stained boards.
Ingredients
- 400 g thinly sliced cooked beetroot (carpaccio)
- 100 g soft goat’s cheese
- 40 g walnuts
- a handful of rocket (about 40 g)
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar or lemon juice
- 1 tsp honey
- salt and freshly ground black pepper
Method
- Toast the walnuts in a dry pan for 3–4 minutes until fragrant. Let them cool and chop roughly.
- Whisk the olive oil, balsamic vinegar, honey, a pinch of salt and pepper into a smooth vinaigrette.
- Lay the beetroot slices on plates in a single, slightly overlapping layer.
- Drizzle with the vinaigrette, crumble over the goat’s cheese and scatter with walnuts and rocket.
- Finish with black pepper and serve straight away.
Beetroot carpaccio in a restaurant
With ready-cut slices, plating takes about a minute, so the dish copes well with busy service and banquets. Keep the slices in the cold room and take them out just before plating – cold beetroot holds its shape and colour better.
If you slice whole cooked beetroot yourself, use a mandoline set to about 2 mm. Thinner slices tear easily; thicker ones lose the carpaccio feel.
Other ways to serve it
- feta and pumpkin seeds instead of goat’s cheese and walnuts
- orange segments and a little horseradish for a sharp winter version
- capers, red onion and dill for a Scandinavian twist
- burrata in the centre for a striking evening starter
