Recipe for: Grilled Beet Carpaccio with Goat Cheese and Thyme - photo 1
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Recipe for: Grilled Beet Carpaccio with Goat Cheese and Thyme

Appetizers Christmas Appetizers 60 min Medium 0 views ~12.97 PLN * - (0)
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Description

Delicate carpaccio of grilled beets is a light, seasonal appetizer that combines the malty-earthy notes of beetroot with the creamy acidity of goat cheese and the aroma of fresh thyme. This dish is inspired by summer grilling, making it perfect as a starter before the main course or for an outdoor gathering. Visually, it features thinly arranged slices of intense color, accented by white spots of cheese and the golden sheen of rapeseed oil and honey (optional). Flavor-wise, it balances between sweetness, acidity, and a herbal finish; it pairs wonderfully with crispy bread, young arugula, or a light white wine.

Ingredients Used

Ingredients (9)

Servings:
4
  • Beets (raw) 800 g
  • Goat cheese 200 g
  • Rapeseed oil 30 g
  • Lemon 0.8 pcs (~60 g)
  • 🌿 Spices
  • Thyme 5 g
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Walnuts 40 g
  • Honey 20 ml
💰 Estimated dish cost: ~12.97 PLN (3.24 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Beets

1

Wash the beets under running water, cut off the leaves right at the root (you can save the leaves for another use). If the bulbs have an uneven surface, gently scrape off any dirt with a knife. Dry with a paper towel. Wrap each beet individually in aluminum foil to retain the juice while grilling. Prepare the grill by heating it to medium temperature (about 180–200°C).

Use grilling gloves and a large tray for the wrapped beets. If you don't have a grill, you can bake in the oven at 200°C for 50–60 minutes on a baking sheet lined with parchment paper.
2

Grill the wrapped beets for about 40–50 minutes, turning every 10–15 minutes to ensure even cooking. Check with a fork or toothpick inserted in the center — the beet is ready when the tool goes in smoothly without resistance. Smaller bulbs will be ready faster (about 35–40 minutes).

Use long tongs to turn. If baking in the oven, set the convection to 200°C and bake for 50–60 minutes until the beets are tender.
3

After baking, set the wrapped beets aside for 15–20 minutes until they are cool enough to touch. Unwrap each beet and, using a paper towel or a scraper, remove the skin — it should come off easily by rubbing with a knife or your fingers. If the skin doesn’t come off, bend the beet in the foil for a little longer (the steam helps).

Use disposable gloves or a paper towel to wipe the skin — the skin will be hot and wet from the juice.
4

Slice the cooled beets into very thin slices. The quickest and safest method is to use a mandoline set to a thin cut (about 1–2 mm). If you don't have a mandoline, use a large, very sharp knife: place the beet on the board and slice at an angle, holding it steady. The slices should be almost paper-thin — this will create a carpaccio effect.

Use a mandoline and a protective glove if you have one. When cutting with a knife, try to make even, thin movements. Thin slices absorb the dressing faster and look nicer on the plate.

Goose cheese

5

In a bowl, place the goat cheese. Add the zest of half a lemon and 1–2 tablespoons of lemon juice (depending on the acidity). Add half the amount of chopped thyme (leave a few sprigs for decoration), 1 tablespoon of rapeseed oil, a pinch of salt, and a bit of pepper. Mash with a fork or whisk by hand until smooth and creamy — it should be soft but retain a light texture.

Ingredients: goat cheese, Lemon, Thyme, Rapeseed oil, Salt, Black pepper
Use a fork or a small hand blender if you want a very smooth consistency. A small bowl and a silicone spatula for scraping the leftovers are perfect for mixing.

Assembly

6

Arrange the beet slices flat on large plates, overlapping them in a fan shape or circle (carpaccio effect). On the slices, apply small portions of goat cheese — use a teaspoon to place uneven "dabs" or form small quenelles (using two spoons).

Ingredients: goat cheese
The slices look best arranged on a large serving plate (diameter 24–28 cm). Use a spoon with a wide edge to form dollops of the cheese.
7

Drizzle the remaining rapeseed oil over the entire dish (evenly, in a thin stream). If you are using honey, drizzle it very gently (a few drops) or first dissolve the honey with a teaspoon of lemon juice and pour it minimally to avoid overpowering the flavor. Sprinkle with coarsely chopped toasted walnuts, if using. Finally, season lightly with salt and freshly ground pepper and garnish with a few sprigs of thyme.

Ingredients: Rapeseed oil, Honey, Salt, Black pepper, Thyme
Additionally, you can add walnuts to enhance the texture. Use a small metal spoon for evenly drizzling the oil and honey.
8

Serve the carpaccio immediately so that the beets are slightly warm or at room temperature — the flavor will be best 10–15 minutes after preparation, when the flavors have 'mingled'. If serving later, keep the layered slices in the fridge covered with plastic wrap and take them out 20–30 minutes before serving.

Ingredients: goat cheese
Use a flat serving plate and serve with thinly sliced baguette or crispy bread. Do not expose to direct sunlight during heat.

Fun Fact

💡

Beets were valued in ancient times not only as a root vegetable but also as a medicine. Serving them thinly sliced, like in carpaccio, is a modern combination of Italian aesthetics with local Polish ingredients.

Best for

letnie przyjęcie kolacja na świeżym powietrzu

Tips

🍽️ Serving

Serve the carpaccio on a large, flat plate so that the thin slices spread out nicely. Add a few slices of crispy bread or thinly sliced young arugula to the plate for a contrast in texture. For a more festive touch, it can be served with thin slices of roasted pear.

🥡 Storage

Store leftovers in an airtight container in the fridge for 24–36 hours. The beets will retain their flavor, but the cottage cheese and nuts are best added just before serving. Reheating is not necessary — take it out of the fridge 20–30 minutes before serving to allow the dish to reach room temperature.

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