Beetroot Carpaccio with Whipped Goat Cheese, Walnut Crumble
Serves 2 as a starter or 4 tasting portions
Ingredients
Beetroot Carpaccio
- 2 medium red beets or mix red and golden for contrast
- Juice of ½ orange
- 1 tsp red wine vinegar or sherry vinegar
- 1 tsp olive oil
- Salt & pepper
- Optional: thyme sprig or bay leaf for cooking water
Whipped Goat Cheese
- 100 g soft goat cheese chèvre
- 2 tbsp crème fraîche or double cream
- zest of ½ lemon
- Salt & white pepper to taste
Walnut Crumble
- 50 g walnuts roughly chopped
- 1 tsp butter or olive oil
- pinch sea salt
- Optional: a pinch of smoked paprika or rosemary
Balsamic reduction
- 50 ml balsamic vinegar good-quality
- ½ tsp brown sugar
Instructions
Cook & Marinate the Beets
- Boil beets whole in salted water with bay/thyme until knife-tender (30–45 min). Cool and peel.
- Slice very thinly on a mandoline or with a sharp knife.
- Marinate in a bowl with orange juice, vinegar, oil, salt, and pepper. Chill for at least 1 hour.
Whipped Goat Cheese
- Blend goat cheese, crème fraîche, and lemon zest until smooth and airy.
- Season with salt and white pepper. Chill in a piping bag for presentation.
Walnut Crumble
- Toast walnuts in a dry pan until fragrant (or roast at 160°C/320°F for 8–10 minutes).
- Toss warm nuts with butter/oil and a pinch of salt or herbs. Cool and crush coarsely.
Balsamic Reduction
- Simmer 50 ml good-quality balsamic vinegar with ½ tsp brown sugar or honey until thickened (about 5–8 min).
- Let cool — it should have a syrupy consistency that holds a line on the plate.
Plating
- Lay beet slices in overlapping circles on chilled plates.
- Pipe or spoon small dots of whipped cheese around the carpaccio.
- Scatter walnut crumble and balsamic reduction in artistic dots with a teaspoon
- Garnish with microgreens, beet cress, or edible flowers for extra finesse.
Tried this recipe?Let us know how it was!