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Roasted Beetroot Carpaccio with Goat Cheese, Arugula, and Walnuts - photo 1
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Roasted Beetroot Carpaccio with Goat Cheese, Arugula, and Walnuts

I'm not hungry Appetizers Vegetarian Dishes 75 min Easy 5 wyświetleń ~16.78 PLN - (0)
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Description

This is an incredibly elegant and light appetizer that delights both in flavor and appearance. Carpaccio, traditionally made with raw beef, in this vegetarian version is based on paper-thin slices of roasted beetroot. Their natural, earthy sweetness pairs perfectly with creamy, slightly salty goat cheese, peppery arugula, and crunchy, toasted walnuts. The dish is completed with a bold vinaigrette made from olive oil, honey, and Dijon mustard, which brings all the flavors together in a harmonious whole. This dish is perfect for those who are not very hungry but crave something sophisticated and delicious. It’s an excellent choice for an elegant appetizer before the main course, a light dinner, or a healthy snack during the day. Its intense colors – the deep purple of the beets, the white of the cheese, and the green of the arugula – make it a true centerpiece on the table.

Składniki (11)

Servings:
2
  • Beetroot 400 g
  • Ser kozi 100 g
  • Arugula 50 g
  • Walnuts 30 g
  • Extra virgin olive oil 0.2 łyżek
  • Lemon juice 15 ml
  • Liquid honey 10 g
  • Dijon mustard 5 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Balsamic cream 15 g
💰 Szacowany koszt dania: ~16.78 PLN (8.39 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

1

Preheat the oven to 200°C (top and bottom heat). Thoroughly wash the beets under running water, using a vegetable brush to remove any dirt. Do not peel them or cut off the ends - this will help them retain more juice and color during baking. Pat the beets dry with a paper towel.

Ingredients: Beetroot
Use disposable gloves when working with beets to avoid staining your hands. Thorough washing is crucial since we will be baking them in their skins.
2

Wrap each beet tightly in a piece of aluminum foil. Place the wrapped beets on a baking sheet or in a baking dish. Put them in the preheated oven and bake for about 60 minutes. The baking time depends on the size of the beets. To check if they are done, gently poke one beet through the foil with a fork or skewer - it should slide into the flesh smoothly and without resistance.

Ingredients: Beetroot
Baking in foil allows the beets to cook in their own juice, making them incredibly aromatic, juicy, and the skin comes off very easily. Do not shorten the baking time; undercooked beets will be hard.
3

Remove the beets from the oven and leave them wrapped in foil for about 15-20 minutes to cool slightly. When they are cool enough to handle, unwrap them from the foil. The skin should now come off very easily – just gently rub it with your fingers or a paper towel.

Ingredients: Beetroot
Be careful when unwrapping the foil - there may be hot steam inside. Peeling the beets while they are still warm is much easier than after they have completely cooled down.
4

Completely cooled beets, cut into very thin slices, about 1-2 mm thick. Try to make the slices as transparent as possible. Arrange them on a large, flat plate or platter, overlapping to create a pattern resembling a rosette.

Ingredients: Beetroot
To achieve perfectly even and thin slices, it's best to use a mandoline. If you don't have one, use a very sharp, long knife. Cut slowly and precisely. This is a key step for achieving the 'carpaccio' effect.

Preparation of the sauce and toppings

5

In a small, dry skillet (without added fat), toast the walnuts over medium heat. Stir or toss them occasionally to prevent burning. Toast for 2-3 minutes until they start to smell fragrant and lightly brown. Remove from the skillet and set aside to cool, then chop coarsely with a knife.

Ingredients: Walnuts
Toasting nuts releases their natural oils, making them crunchier and more aromatic. Be careful not to burn them, as they will become bitter.
6

Prepare the vinaigrette. In a small jar, combine olive oil, freshly squeezed lemon juice, honey, Dijon mustard, a pinch of salt, and freshly ground pepper. Seal the jar tightly and shake it vigorously for about 30 seconds, until all the ingredients come together into a smooth, uniform emulsion. Taste and adjust seasoning if necessary.

Ingredients: Extra virgin olive oil, Lemon juice, Liquid honey, Dijon mustard, Salt, Pieprz czarny świeżo mielony
A jar is the simplest and most effective way to perfectly mix vinaigrette. If you don't have a jar, you can use a small bowl and a whisk, pouring the oil in a thin stream while continuously mixing.

Dish composition

7

On the arranged slices of beetroot on the plate, evenly distribute the washed and dried arugula, creating a small mound in the center. Then crumble the goat cheese with your fingers and sprinkle it over the entire surface of the carpaccio.

Ingredients: Arugula, Ser kozi
Add the arugula just before serving so it doesn't wilt. Goat cheese tastes best at room temperature, so it's a good idea to take it out of the fridge 15 minutes before using.
8

Sprinkle everything with toasted and chopped walnuts. Just before serving, drizzle the carpaccio with the vinaigrette prepared earlier. Finally, if using, garnish the dish with a few drizzles of balsamic cream and freshly ground black pepper. Serve immediately.

Ingredients: Walnuts, Balsamic cream, Pieprz czarny świeżo mielony
Do not drizzle the dish with sauce too early, so that the ingredients, especially arugula, retain their freshness and crunch. Balsamic cream is an optional addition that will give the dish extra sweetness and elegance.

Fun Fact

💡

The name 'carpaccio' comes from the surname of the Venetian Renaissance painter, Vittore Carpaccio, who was famous for using distinctive shades of red and white in his paintings. The dish was named in his honor in 1950 at Harry's Bar in Venice, and its colors were meant to reference the artist's palette. Today, the term is used to refer to any dishes made with raw, thinly sliced ingredients, not just meat.

Best for

Elegancka przystawka na przyjęcie Lekka kolacja Gdy masz ochotę na coś wykwintnego, ale nie jesteś bardzo głodny Romantyczna kolacja we dwoje

Tips

🍽️ Serving

Serve immediately after preparation, on a large, flat plate to showcase the beautiful color composition. The dish pairs wonderfully with a glass of chilled, dry white wine, such as Sauvignon Blanc or Pinot Grigio. It can be served with crispy baguette or sourdough toast, lightly brushed with olive oil.

🥡 Storage

This dish tastes best when freshly prepared and is not suitable for storage after assembly. However, if you have leftover ingredients, store them separately: roasted beets in a sealed container in the fridge for up to 3 days, the dressing in a jar with a lid for up to a week, and arugula in a bag with a damp paper towel. Store nuts in an airtight container in a dry place.

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