Beetroot Carpaccio with Whipped Goat Cheese, Walnut Crumble
Serves 2 as a starter or 4 tasting portions
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
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.
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.