A bunch of small, thinly sliced beets lay the foundation for this vibrant beet carpaccio with toasted walnuts and goat cheese.
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?
Candy cane beets are known as Chiogga 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.
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 uset 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.
Steps
Chop the beet greens.
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 the walnuts. Toast, stirring continuously until fragrant and light brown. Remove from heat and set aside to cool. Then, chop them.
Sprinkle chopped walnuts on top of the beets along with chopped parsley and crumbled goat cheese.
Make the Dressing
Whisk together in a small bowl- olive oil, lemon juice, honey, a pinch of salt, and a dash of ground black pepper.
Drizzle the dressing on the salad, then season with salt and pepper.
Beet Carpaccio with Toasted Walnuts and Goat Cheese
Ingredients
- 1 bunch beets (with the greens)
- ½ cup walnuts (toasted & chopped)
- ¼ cup goat cheese (crumbled)
- ¼ cup Italian parsley (chopped)
Simple Vinaigrette:
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 tsp honey
- large pinch of sea salt
- dash of pepper
Instructions
Chop the beet greens.
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 the walnuts. Toast, stirring continuously until fragrant and light brown. Remove from heat and set aside to cool. Then, chop them.
Sprinkle chopped walnuts on top of the beets along with chopped parsley and crumbled goat cheese.
Whisk together in a small bowl- olive oil, lemon juice, honey, a pinch of salt, and a dash of ground black pepper.
Drizzle the dressing on the salad, then season with salt and pepper.
Nutrition Facts
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