Recipe for: Beetroot Carpaccio with Goat Cheese, Honey-Mustard Dressing, and Nuts - photo 1
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Recipe for: Beetroot Carpaccio with Goat Cheese, Honey-Mustard Dressing, and Nuts

Cold Dishes Appetizers 25 min Easy 3 wyświetleń ~21.92 PLN - (0)
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Description

A light, seasonal cold appetizer that combines the sweet-earthy flavor of raw beets with the creamy note of goat cheese, crunchy walnuts, and a sweet-spicy honey-mustard dressing. This dish is quick to prepare (perfect for a daily lunch or an elegant appetizer for a party), visually striking due to the intense red of the beets and contrasting additions. It works well as a standalone light dinner, snack, or starter before the main course; it can be served with toast or thin slices of sourdough bread. The dish is fresh, aromatic, and eye-catching with its layers of color and varied texture.

Ingredients Used

Ingredients (11)

Servings:
4
  • Walnuts 50 g
  • Wildflower honey 30 g
  • Dijon mustard 15 g
  • Balsamic vinegar 15 ml
  • Olive oil 45 ml
  • Goat cheese 150 g
  • Beets (raw) 600 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Ground black pepper 1 szczypta (~1 g)
  • ✨ Opcjonalne
  • Candied orange peel 15 g
  • Arugula 80 g
💰 Szacowany koszt dania: ~21.92 PLN (5.48 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

1

Wash the beets under running water with a vegetable brush, trimming the ends. Peel the beets using a vegetable peeler, holding the beet steady with one hand while making long strokes with the peeler in the other hand. After peeling, dry the beets with a paper towel.

Ingredients: Beets (raw)
Use gloves or a protective hand, as beets stain the skin. A stainless steel peeler is best. If the beets are very small (about 100–150 g), you can leave them whole and cut them without peeling.
2

Slice the peeled beet into very thin slices (1–2 mm). The quickest and most even way to do this is with a mandoline set to 1–2 mm. If you don't have a mandoline, use a very sharp knife and a cutting board, holding the beet securely, and make thin, parallel cuts.

Ingredients: Beets (raw)
A mandoline significantly speeds up the process and provides even thickness of slices; use a finger guard. When cutting with a knife, consider cutting the beet in half lengthwise for better stability on the cutting board.

Dressing

3

In a small bowl, pour in balsamic vinegar (15 g), add Dijon mustard (15 g) and honey (30 g). Mix with a fork or a small whisk a few times until the ingredients are combined. Then, slowly pour in olive oil (45 g) in a thin stream while vigorously mixing until the dressing becomes emulsified and slightly thick. Season to taste with salt (2 g) and pepper (1 g).

Ingredients: Balsamic vinegar, Dijon mustard, wildflower honey, Olive oil, Salt, Ground black pepper
Use a small bowl and a whisk or a jar with a lid (then close it and shake vigorously for 20–30 seconds). The dressing is ready when it has a smooth, slightly creamy consistency and there is no separation of the oil.

Toasting nuts

4

Heat a dry skillet over medium heat. Add the walnuts (50 g) and toast for 3–4 minutes, stirring every 30 seconds with a wooden spatula, until they become fragrant and develop a light golden color. Be careful not to burn them — burnt nuts become bitter.

Ingredients: Walnuts
It is best to roast on a cast iron or steel pan. If the nuts are in large pieces, you can chop them slightly with a knife after roasting. Once removed from the pan, transfer the nuts to a plate so they do not touch each other and can cool down.

Assembly

5

On a large plate, arrange the beet slices in slightly overlapping circles (like flower petals) or spread them loosely in a single layer. Thanks to the thin slicing, the pieces will be delicate and slightly translucent.

Ingredients: Beets (raw)
Use a large, flat plate (diameter 24–28 cm) for a stunning visual effect. You can lightly layer the slices with one hand, while gently placing them with the other to avoid breaking.
6

Drizzle the beets with the prepared dressing in a steady motion (use a spoon or a small ladle). Adjust the amount of dressing so that the slices are lightly coated but not swimming in the sauce (usually 2–3 tablespoons of dressing is enough).

Ingredients: Balsamic vinegar, Olive oil, wildflower honey, Dijon mustard
If you want the plate to be shinier and sweeter, you can add an extra drop of balsamic vinegar directly on top. Don't overdo the amount of oil — too much will weaken the contrast of flavors.
7

Crumble goat cheese (150 g) evenly over the beet slices using a fork or your hands — small pieces of cheese distribute flavor better than large slices. Sprinkle with toasted walnuts (50 g) either whole or lightly chopped.

Ingredients: Goat cheese, Walnuts
To crumble the cheese, use a fork or a cheese grater to achieve fluffy pieces. If the cheese is very hard, take it out of the fridge 10 minutes earlier to make it easier to crumble.

Finishing and decoration

8

Optionally add fresh arugula (80 g) to one side of the plate for a contrast of greens. Sprinkle with candied orange peel (15 g) for a sweet-citrus accent. Finally, to taste, add fine sea salt flakes and freshly ground pepper (1 g). Serve immediately to keep the vegetables crisp.

Ingredients: Arugula, Candied orange peel, Salt, Ground black pepper
Add the arugula just before serving to prevent it from wilting under the dressing. The candied peel is optional, but it gives the dish a festive character and additional aroma.

Serving

9

Serve the carpaccio immediately cold as an appetizer. If you are serving it at a gathering, prepare a platter centrally on the table or divide the portions into small dessert plates.

Ingredients: Beets (raw), Goat cheese, Walnuts
Use thin plates for serving to emphasize the layered effect. The dish tastes best fresh — prepared up to 1 hour before serving will maintain its structure, but longer may release juice.

Fun Fact

💡

Beets were valued in ancient times not only as food but also as medicine. Raw slices of beetroot as carpaccio are a modern variation on the traditional Italian carpaccio made from thinly sliced meat.

Best for

lekka kolacja przystawka na przyjęcie świąteczne spotkanie piknik na zimno

Tips

🍽️ Serving

Serve on white, flat plates to highlight the intense red of the beetroot. You can add thin slices of sourdough bread or crackers to the plate. If you want a heartier version, add thin slices of smoked salmon or slices of roasted chicken breast.

🥡 Storage

Store the sliced beets and dressing separately in an airtight container in the refrigerator for up to 24 hours. It's best to keep the nuts in a sealed container separately to maintain their crunchiness. Once the dish is assembled, it is not recommended to store it, as the beet slices release juice and lose their appeal.

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