Recipe for: Beet Carpaccio with Goat Cheese and Toasted Sunflower Seeds - photo 1
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Recipe for: Beet Carpaccio with Goat Cheese and Toasted Sunflower Seeds

May Day Appetizers 30 min Easy 0 views ~21.16 PLN * - (0)
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Description

Light and healthy carpaccio made from thinly sliced beetroot served with creamy goat cheese and crunchy, toasted sunflower seeds. This dish is inspired by the Mediterranean way of serving vegetables cold, with a Polish touch in the form of beetroot — perfect as an appetizer for May Day, a light dinner, or a meal after a barbecue. The flavors combine the sweet-earthy beetroot, the creaminess of goat cheese, and the nutty aroma of sunflower seeds, complemented by fresh arugula and a lemon dressing made from olive oil. Visually, the dish features the intense ruby color of the beetroot, white-cream pieces of cheese, and golden sunflower seeds, creating a striking contrast on the plate.

Ingredients Used

Ingredients (9)

Servings:
4
  • Beets (raw) 600 g
  • Ser kozi 120 g
  • Sunflower seeds 50 g
  • Olive oil 30 ml
  • Lemon 1.3 pcs (~100 g)
  • 🌿 Spices
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Honey 30 ml
  • Arugula 60 g
💰 Estimated dish cost: ~21.16 PLN (5.29 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the beetroot

1

Wash the beetroot under running water with a brush to remove the dirt. Peel the beets with a vegetable peeler (or a knife if the skin is thick). If you don't have a peeler, remove a thin layer with a knife, being careful not to damage the flesh. After peeling, dry the beets with a paper towel.

Use a cutting board and a vegetable peeler; prepare a bowl of water and paper towels. Do not peel the beets too deeply to avoid losing the flesh. If the beets are small and young, you can keep the thin skin.
2

Slice the beets very thinly: use a mandoline set to 1-2 mm or a vegetable peeler, moving the beet across the tool to get long, thin slices. If you don't have a mandoline, use a sharp knife and cut very thin slices — it's best to stabilize the bulb, cut it flat, and slice with a 'pull-cut' motion. The slices should be almost transparent and flexible.

A mandoline gives the most even thickness; use protective gloves with the mandoline. If the slices are too thick, they will be tough; if very thin, they will soften more quickly in the marinade.

Dressing

3

Pour olive oil (30 ml) into a bowl, squeeze the juice from the whole lemon (about 100 g of lemon = juice from 1 piece), add salt (2 pinches) and black pepper (1 pinch). If you want a hint of sweetness, add honey (30 g) - this is optional. Whisk vigorously with a fork or whisk for about 20-30 seconds until the dressing becomes homogeneous and slightly milky in consistency.

Ingredients: Olive oil, Lemon, Salt, Black pepper, Honey
Use a small bowl and a whisk or fork. Lemon juice is easy to measure: squeeze the lemon over a strainer to remove the seeds. If the dressing seems too sour, add a bit of honey or more oil.

Marinating

4

Arrange the beet slices in a single layer on a large plate or serving dish, making sure they are not too tightly packed. Drizzle evenly with the prepared dressing - use about half of the amount and spread it with a spoon or kitchen brush. Let it sit for 10-15 minutes at room temperature; the acidity from the lemon will gently soften the beet and enhance its flavor. After 10 minutes, check the tenderness - the slices should be more flexible and slightly glossy from the dressing.

Ingredients: Olive oil, Lemon, Salt, Black pepper, Honey
Use a flat plate or a large serving board; marinating should not last longer than 30 minutes so that the beet does not lose its texture. If you prefer a softer beet, you can instead bake the beets in foil (40-60 minutes at 200°C), peel them, and then cut.

Toasting sunflower seeds

5

Heat a dry pan (preferably non-stick) over medium heat. Add sunflower seeds (50 g) and toast for 3-5 minutes, stirring constantly with a wooden spoon or shaking the pan, until the seeds turn golden and start to smell nutty. Be careful — the seeds can burn quickly. If a few seeds start to smoke, immediately remove the pan from the heat.

Ingredients: sunflower seeds
Use a pan with a diameter of 20-24 cm and a wooden spoon. Toasting takes a short time; watch the color and smell. After removing from heat, transfer the seeds to a plate to stop further roasting.

Assembly and serving

6

After the marinating time, use the second half of the dressing (if any is left) and lightly drizzle it over the beet slices just before serving. Arrange the beet slices on plates in a fan shape or on one large platter, gently crumbling goat cheese over them with your hands or a spoon. Evenly sprinkle with toasted sunflower seeds. Finally, add arugula (60 g) around or in the center of the plate for freshness. Serve immediately.

Ingredients: Ser kozi, sunflower seeds, Arugula, Olive oil
Use a small spoon to crumble the cheese and tongs to arrange the arugula. Additionally, you can add honey (if not used earlier) or a bit of lemon zest for decoration. Serve on slightly damp plates to prevent the slices from drying out.

Variations and tips

7

If you prefer a milder texture for the beetroot, bake it wrapped in foil at 200°C for 40-60 minutes, peel it, and slice it. For a honey-free version, omit the honey or replace it with agave syrup (vegan version). You can also add thin slices of green apple for a sweet-tart contrast.

Ingredients: Honey, Arugula
The baked variant extends the preparation time but provides a deeper aroma. If you are adding an apple, cut it just before serving to prevent it from darkening.

Fun Fact

💡

Beets have been cultivated since ancient times, but it was not until the 19th century that they began to be widely used in the kitchen. Carpaccio originally comes from Italy (a dish made with raw beef), but the technique of thin slicing and serving with sauce has been adapted for many vegetables, including beets.

Best for

Majówka Lekka kolacja Przystawka na grillu

Tips

🍽️ Serving

Serve the carpaccio on a large, flat plate in a single layer to showcase the colors. Crumble the goat cheese just before serving, and add the toasted sunflower seeds at the end to keep them crunchy. It pairs wonderfully with thin baguette or whole grain bread.

🥡 Storage

Carpaccio is best eaten immediately; if you need to store it, place it in an airtight container in the refrigerator for a maximum of 24 hours. Store the arugula separately to prevent it from wilting. Do not freeze – the beet changes texture after thawing.

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