Recipe for: Beetroot Carpaccio with Goat Cheese, Pickled Cucumber, and Rapeseed Oil - photo 1
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Recipe for: Beetroot Carpaccio with Goat Cheese, Pickled Cucumber, and Rapeseed Oil

Appetizers Salads 30 min Medium 0 views ~28.96 PLN - (0)
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Description

Light, summery carpaccio made from young beets is a fresh, colorful appetizer based on seasonal Polish ingredients. Thinly sliced young beets highlight the delicate, slightly sweet flavor of the vegetable; paired with creamy goat cheese and crunchy pickled cucumber, they create a contrast of textures and flavors. A dressing made from rapeseed oil and lemon juice adds freshness, while dill and optional walnuts introduce the aroma of summer. This dish is perfect as an appetizer for a garden party or a light dinner — serve it with sourdough bread or as part of a larger buffet. Visually, it’s a plate layered with the intense red of beets, the white of cheese, and the green of dill and cucumber, eye-catching and ideal for a summer menu.

Ingredients Used

Ingredients (11)

Servings:
4
  • Beets (raw) 600 g
  • Ser kozi 200 g
  • Cucumber 0.5 pcs (~150 g)
  • Rapeseed oil 30 g
  • Lemon 0.4 pcs (~30 g)
  • Mustard 10 g
  • 🌿 Spices
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • Dill 1.5 bunch (~30 g)
  • ✨ Optional
  • Walnuts 40 g
  • Honey 30 ml
💰 Estimated dish cost: ~28.96 PLN (7.24 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the beets

1

Wash the beets under cold running water with a vegetable brush. Cut off the leaves (if any) right at the root. For young beets, you don't need to peel the skin – if the skin is thin and smooth, a thorough wash is enough. If you prefer, peel them thinly with a peeler. Dry the beets with a paper towel.

Use a vegetable brush and a cutting board. If the beets have earthy spots, peel them with a peeler. Do not peel too deeply — you will lose some of the color and flavor.

Slicing and arranging

2

Using a mandoline set to very thin 1–2 mm or a very sharp knife, slice the beets into paper-thin slices. If using a knife, first cut the beet in half, place the flat side on the board, and slice with smooth, decisive movements. Arrange the slices on plates with 12–15 slices each, slightly overlapping them in a fan shape or circle to create an aesthetic carpaccio.

A mandoline speeds up the process and guarantees even slices; if you don't have a mandoline, use a very sharp chef's knife and a stable cutting board. Be careful with your fingers when using the mandoline — use a guard.

Preparing the dressing

3

In a small bowl, combine canola oil, freshly squeezed lemon juice, mustard, salt, and freshly ground pepper. Whisk with a fork or whisk for about 20–30 seconds until the ingredients form a beautiful, homogeneous emulsion (slightly cloudy and cohesive). Taste the dressing and adjust with an extra pinch of salt or 5–10 ml of lemon juice if it needs more acidity.

Ingredients: Rapeseed oil, Lemon, Mustard, Salt, Black pepper
Use a small bowl (about 300 ml) and a whisk. First, combine the lemon juice with the mustard, then slowly pour in the oil while continuously whisking to create an emulsion. If the dressing separates, add a little water (5–10 ml) and whisk again.

Assembly

4

On the arranged slices of beetroot, crumble the goat cheese evenly with small pieces or form small quenelles with a teaspoon. Cut the pickled cucumber into thin half-slices and distribute them between the beetroot slices. Sprinkle with finely chopped dill. If you are using walnuts, chop them coarsely and sprinkle on top. Drizzle the prepared dressing over everything in a thin stream, spreading it evenly across the plate. Additionally, if you want a subtle sweetness, drizzle a thin thread of honey (optional).

Ingredients: Ser kozi, Cucumber, Dill, Honey, Rapeseed oil
Use a teaspoon to shape the cheese or simply crumble it with your fingers. The best option is a flat, wide tray or a plate with a diameter of 24–28 cm. You can also add walnuts to enhance the flavor and texture.

Seasoning and serving

5

After drizzling with dressing, set the plates aside for 3–5 minutes to let the flavors meld. Just before serving, check the balance of flavors: if the beets are too sweet, add a few drops of lemon juice; if not salty enough, add a pinch of salt. Serve the carpaccio slightly chilled, with a slice of fresh sourdough bread or thinly sliced baguette.

Ingredients: Salt, Lemon, Black pepper
Use cool plates if you want the cheese to be cold. Do not prepare the dish too early — the beets will release juice and the slices will lose their firmness. Store the finished portions covered in the refrigerator for a maximum of 6–8 hours.

Fun Fact

💡

Carpaccio originates from Italian cuisine as a raw appetizer made from thinly sliced meat; the Polish version with beetroot is a seasonal adaptation that utilizes the natural sweetness of young tubers and local goat cheeses.

Best for

letnie przyjęcie w ogrodzie lekka kolacja przystawka na grillu

Tips

🍽️ Serving

Serve the carpaccio on cool plates, immediately after preparation. The aesthetically arranged slices of beetroot look best in the form of a fan or a circle. A dry white wine (e.g. riesling) or light sparkling water with a slice of lemon pairs well with the dish.

🥡 Storage

Store the prepared carpaccio in the refrigerator covered with plastic wrap for a maximum of 6–8 hours — longer storage will cause the beet slices to soften and release juice. Store the dressing separately in a tightly sealed jar for up to 3 days and mix again before use.

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