Beet Carpaccio with Toasted Walnuts and Goat Cheese
A bunch of small, thinly sliced beets lay the foundation for this vibrant beet carpaccio with toasted walnuts and goat cheese.
This delicious golden beet carpaccio looks like it belongs in a five-star Michelin restaurant! With smooth, fresh goat cheese and the crunchy texture of walnuts combining with beetroot and greens, this salad is one that my whole family enjoys seeing and eating at the dinner table. From November to the late winter, your taste buds can enjoy the freshest beets. In that time of year, beet recipes reign in my kitchen with roasted beets, borscht, salads, and so much more. You can eat beets raw or cooked, and they make an amazing side dish or as a five-star main dish.
If you haven’t tried any beet salad ever, you are missing out. Beets have a load of health benefits along with a sweet taste. They go perfectly together with cheese, walnuts, and a simple homemade dressing. Did you know that beets contain sugar, which makes them sweet? I went sugar free for a time and found that so many fruits and veggies we love can be sweeter than we’d expect!
Candy cane beets are known as Chioggia beets. Generally, they taste like normal beets but have a slightly milder taste. The candy cane beets perfectly complement the red and golden beets, which are sweeter. You can mix the various types of beets in this recipe from dark-colored beets to golden beets. This beetroot carpaccio is a delicious celebration of beet slices and the flavors they combine so well with!
Table of Contents
What goes into a Beet Carpaccio with Toasted Walnuts and Goat Cheese?
Beets are hands down one of my favorite vegetables, whether in a soup or salad. But when beets and goat cheese are paired together, it’s a match made in heaven!
This salad doesn’t require a lot of ingredients.
Beets are rich in fiber and folate. Don’t forget to use the beet leaves, too! Different colored beets make a great presentation for this salad, like red and golden beets. Also, candy cane beets are best enjoyed uncooked, making them perfect for use in a beet carpaccio.
Walnuts fill you with omega-3s and support gut health.
Goat cheese is rich in calcium and protein.
Parsley contains vitamins C and K, as well as antioxidants.
For the dressing, it’s a simple vinaigrette that combines olive oil, lemon, honey, and finally is seasoned with salt and pepper.
You will need a sharp knife to slice the beets very thinly. I love my Cutco knives, (this is not a sponsored post about knives, I just really like these knives so this is my honest review!) They are made right here in the USA and give a lifetime warranty.
They feel good in the hand and look great (I got the white ones).
You can also use a mandolin slicer, which works great for this recipe, and slices the beets perfectly.
Looking for more unique recipes? Here are some of my favorites:
These Spiced Honey Roasted Pears make an amazing dessert!
You can make a summer soup with this recipe for Vegetarian Asparagus Summer Soup!
Beet Carpaccio with Toasted Walnuts and Simple Dressing
- Mandolin slicer
- 1 bunch beets, with greens
- ½ cup walnuts, toasted & chopped
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 tsp honey
- 1 large pinch sea salt
- 1 dash pepper
- ¼ cup goat cheese, crumbled
- ¼ cup Italian parsley, chopped
- Wash and dry the beets then slice into thin slices. A mandolin slicer works well here if you have one.
- Chop the beet greens and arrange them on a medium-sized plate, then arrange the sliced beets on top, covering the whole plate.
- Heat a small skillet over medium-high heat and add walnuts. Toast, stirring continuously until fragrant and light brown. Remove from heat and set aside to cool.
- Add olive oil, lemon, honey, sea salt, and pepper to a small bowl and whisk well.
- Chop walnuts and sprinkle on top of sliced beets along with crumbled goat cheese and chopped Italian parsley.
- Drizzle dressing over everything, then sprinkle with a bit of salt and pepper.