This Beetroot Carpaccio is a stunning and flavorful dish that combines earthy beets with tangy cheese and a sweet balsamic reduction, making it perfect for impressing your guests or indulging in a light and healthy meal!
Beetroot Carpaccio with Balsamic Reduction
Rated 5.0 stars by 2 users
Category
Appetizer/side dish
Servings
4
Prep Time
14 minutes
Cook Time
45-60 minutes
This vibrant Beetroot Carpaccio is a feast for the eyes and the palate! Thinly sliced roasted beets are arranged artfully on a plate, creating a stunning canvas of rich color. Topped with creamy goat cheese or feta, peppery arugula, and drizzled with a luscious balsamic reduction, this dish offers a delightful balance of earthy sweetness and tangy brightness.
Perfect as an appetizer or a light salad, it’s both elegant and refreshing—a dish that not only looks gourmet but is also simple to prepare. Ideal for impressing guests or enjoying a sophisticated meal at home, this carpaccio showcases the beauty of seasonal produce in a truly delicious way. Elevate your dining experience with this stunning salad that’s sure to impress!
Ingredients
- For the Carpaccio:
- 3 medium beets (red or golden, or a mix)
- 2 oz goat cheese or feta, crumbled
Fresh arugula , sprouts, pine nuts or any microgreens
-
Salt and black pepper chef mesh
- 1 tablespoon olive oil
- For the Balsamic Reduction:
- 1 cup balsamic vinegar
- 1 tablespoon honey or maple syrup (optional)
Directions
- 1. Prepare the Beets:
Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and roast for about 45-60 minutes, or until tender when pierced with a fork. Alternatively, you can boil or steam the beets until soft.
2. Peel and Slice the Beets: cooled, peel the beets using your hands or a paper towel. Slice them thinly using a mandoline or a sharp knife, aiming for paper-thin slices.
3. Make the Balsamic Reduction: a small saucepan, combine the balsamic vinegar and honey (if using). Bring to a simmer over medium heat and reduce the heat to low. Let it simmer until thickened, about 10-15 minutes. Remove from heat and let cool.
4. Assemble the Carpaccio: a large serving plate, arrange the beet slices in a circular pattern, slightly overlapping them. Drizzle with olive oil and season with salt and pepper.
5. Add the Toppings: the crumbled goat cheese or feta over the beets. Drizzle the balsamic reduction on top, creating a beautiful presentation.
6. Garnish and Serve: with fresh arugula or microgreens for a touch of color. Serve immediately as a refreshing appetizer or elegant side dish.
Recipe Note
Beet Cooking Methods: You can also steam or boil the beets if you prefer. Just make sure to cool them in an ice bath to stop the cooking process and retain their vibrant color.
Serving Suggestions: This carpaccio pairs beautifully with crusty bread or as part of a larger charcuterie board.
Balsamic Reduction: The reduction can be made in advance and stored in the refrigerator for up to a week. Reheat gently before serving.
Cheese Options: Feel free to substitute goat cheese with feta, ricotta, or even blue cheese, depending on your taste preference.
Additions: For extra flavor, consider adding toasted nuts (like walnuts or hazelnuts) or citrus segments for a refreshing contrast.
Presentation: For an elegant touch, use a ring mold to stack the beet slices, cheese, and greens before drizzling with the reduction.
Enjoy creating your beautiful and delicious beetroot carpaccio!