Beet Carpaccio with Goat Cheese

Beet Carpaccio with Goat Cheese

Beet Carpaccio with Goat Cheese

I just love a nice and tender Beef Carpaccio but these days you can find different vegetarian twits of this classic Italian dish, for instance made with zucchini, fennel, mushrooms, radishes, different fruits etc. Carpaccio is traditionally made of raw meat or fish, served thinly sliced, mainly as an appetizer but also as a side dish.

Thinly sliced beets lay the foundation for this effortless Beet Carpaccio with Goat Cheese. Use any assortment of small beets – red, golden, purple – for a even more colorful impressive presentation. This vegetarian version is a perfect light start if you are planning a heavy meal (or it´s a hot summer day) and want your guest to have room left for dessert. Make it with your favorite seasonal vegetables and prepare it the day before.

Carpaccio made with vegetables is a brilliant idea for a vegan starter – just serve with croutons instead of cheese.

Photo: Fredrik Övgård

Print Recipe

Beet Carpaccio with Goat Cheese

Servings

portions

4 Beets mixed colors

Arugula

Salt Roasted Walnuts

200 g natural Walnuts 7 oz

2 1/2 dl Water 1 cup

1 tablespoon Salt

Goat Cheese Cream

150 g soft Goat Cheese 5 oz

1 dl creme fraiche 1/2 cup

1/2 dl Double Cream 1/4 cup

salt and pepper

Lemon Vinaigrette

2 tablespoons Lemon Juice

3 tablespoons olive oil

2 tablespoons Water

3 tablespoons White Balsamic Vinegar

Servings

Ingredients

  • 4 Beets mixed colors
  • 1 tablespoon Salt
  • 2 tablespoons Lemon Juice
  • 3 tablespoons olive oil
  • 2 tablespoons Water
  • 3 tablespoons White Balsamic Vinegar
Read the whole recipe on Hos Josephine