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Gluten Free
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Vegetarian
Beet Carpaccio with Goat Cheese
Thinly sliced beets lay the foundation for this vibrant beet carpaccio with goat cheese and toasted walnuts. Enjoy this vegetarian carpaccio and all of the sweet, salty, and earthy flavors it boasts.
Table of Contents
What Is Beet Carpaccio?
To answer that question, I’ll start by telling you what regular carpaccio is. It’s a delicious Italian hors d’oeuvres that is comprised of thinly sliced raw meat (commonly beef or fish) served with a sauce.
The All We Eat carpaccio is a vegetarian twist on the traditional dish which transforms it from a light appetizer to a salad. With smooth goat cheese and the crunchy texture of walnuts combined with the thin beetroot and greens, this salad is one that looks like it belongs in a five-star Michelin restaurant, but tastes like something the whole family will love.
Why We Love This Beet Carpaccio Salad
The beets are the star of this show, and from November to late winter, your taste buds can enjoy an abundance of fresh beets. That time of year, beet recipes reign in my kitchen, whether it’s roasted beets, borscht, salads, or more creative recipes I dream up.
If you’ve never enjoyed a beet salad, you’re missing out! They have loads of health benefits along with a sweet earthy taste. They perfectly pair with cheese, fatty nuts, and a simple homemade dressing. Serve this salad as a light meal on its own, or with a variety of other protein-rich dishes to balance out the veggies!
Did You Know?
Did you know that beets contain sugar? I avoided artificial sugars for a time and found that so many fruits and veggies we love can be sweeter than we’d expect!
Key Ingredients for This Vegetarian Carpaccio
- 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 (known as Chioggia beets) are best enjoyed uncooked, making them perfect for use in a beet carpaccio. They have a slightly milder taste.
- Greens: Make sure you use the greens from the beets, but you can also add in your favorites like arugula, butter lettuce, or spinach.
- Toasted 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.
Equipment Tip
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.
How to Make Beet Carpaccio
Step 1: Prepare Beets
Wash and dry the beets and then slice them as thin as you can. A mandolin slicer works well here.
Step 2: Chop Greens
Chop the beet greens (and/or your greens of choice) and arrange them on a medium-sized plate, then arrange the sliced beets on top, covering the whole plate.
Step 3: Toast Walnuts
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.
Step 4: Make Homemade Dressing
Add olive oil, lemon, honey, sea salt, and pepper to a small bowl and whisk well.
Step 5: Add Toppings + Dressing
Chop walnuts and sprinkle on top of sliced beets along with crumbled goat cheese and chopped Italian parsley. Drizzle the dressing over everything, then sprinkle with a bit of salt and pepper.
FAQs
Either way is healthy because beets are a great source of vitamins, minerals, and antioxidants. However, it’s true that the more you cook a vegetable the less it retains its nutrients. It’s mighty lucky that this beet carpaccio is raw then, right?!
Typically a full-bodied white wine would pair well with a carpaccio. I’d suggest a chardonnay.
You can eat it with a knife and a fork like a salad, which is my preferred method of enjoying this veggie carpaccio, but you can also eat it with crackers or bread and use the carpaccio as a topping.
Serving Suggestions
- Serve your beet carpaccio alongside a simple roasted salmon.
- Enjoy some simple chicken meatballs to add some more protein to your meal.
- Or, if you’d prefer a vegetarian protein, add some roasted chickpeas to your carpaccio.
- Include some succulent beef filet mignon to take your meal to the next level.
- If you’re serving your beet carpaccio as hors d’oeuvres, you can serve it alongside other Italian-inspired dishes like creamy grilled peaches and burrata or roasted Tuscan zucchini bites.
More Beet Recipes to Try
- Beet Walnut Salad
- Simple Beet Salad with Hazelnuts and Goat Cheese
- Detoxifying Beet and Berry Smoothie
- Simple Traditional Herring Salad with Layered Vegetables
Beet Carpaccio with Goat Cheese
Equipment
- Mandolin slicer
- whisk
Ingredients
- 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
Instructions
- Wash and dry the beets then slice into thin slices. A mandolin slicer works well here if you have one.1 bunch beets,
- Chop the beet greens and arrange them on a medium-sized plate, then arrange the sliced beets on top, covering the whole plate.1 bunch beets,
- 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.½ cup walnuts,
- Add olive oil, lemon, honey, sea salt, and pepper to a small bowl and whisk well.2 Tbsp olive oil, 2 Tbsp lemon juice, 1 tsp honey, 1 large pinch sea salt, 1 dash pepper
- Chop walnuts and sprinkle on top of sliced beets along with crumbled goat cheese and chopped Italian parsley.¼ cup goat cheese,, ¼ cup Italian parsley,
- Drizzle dressing over everything, then sprinkle with a bit of salt and pepper.