Crisp and earthy beetroot carpaccio salad with goat cheese, crunchy caramelized walnuts and orange citrus vinaigrette. It's a dream flavor combination and makes the perfect side dish or first course!

beetroot carpaccio salad with pink leaves, walnuts and goat cheese.

I love serving this goat cheese and beetroot salad at dinner parties, as it is very easy to prep everything and then assemble at the last minute. It looks beautiful on the plate due to the vibrant red color of the thin beetroot slices paired with the goat cheese, and all the flavors work so well, especially the sweet yet savory crunch of the walnuts.

What is Beet Carpaccio?

Beet carpaccio is a dish made with raw thin slices of beetroot, laid on a plate then dressed with olive oil, lemon juice, and other seasonings. It is served as an appetizer or side dish and can be garnished with various ingredients such as arugula, goat cheese, walnuts, or balsamic vinegar. The dish draws inspiration from the appearance of the traditional Italian dish carpaccio, which is made with thinly sliced raw beef. Beet carpaccio is also vegetarian so makes a good alternative to traditional beef carpaccio.

Try my seabass carpaccio recipe next !

Ingredient notes

We need a good, firm beetroot that will be able to hold shape when thinly sliced for carpaccio. Don't use precooked beets, we need it raw. If you only have access to cooked beetroot, remove excess moisture from the surface with a paper towel and place it in the freezer for 30 minutes before slicing to firm it up.

Roasted walnuts add a crunchy texture to this dish. You can substitute walnuts with pecans or almonds but I do think walnuts work best. Soft goat cheese is preferable for this salad, over goat cheese with a rind.

I use walnut oil for the vinaigrette to heighten the nutty taste, but you can use olive oil or avocado oil instead. Sherry vinegar works best but you can substitute with another kind of vinegar if you prefer. Using balsamic vinegar tends to color the goat cheese brown, so I avoid it. Definitely use Dijon mustard, it's the best!

See the recipe card at the bottom of this post for full quantities and directions.

How to caramelize walnuts

Preheat the oven to 175 C / 350 F.

Spread the walnuts on a lined oven tray and toast them in the oven for five minutes until fragrant. Meanwhile, melt unsalted butter in a small saucepan over medium heat and once melted, stir in the sugar. Once the sugar has dissolved into the butter, stir through the toasted walnuts and sugar until coated.

Return the walnuts to the oven tray and place them back in the oven for a further five minutes or until the sugar has caramelized around the nuts. Remove from the oven, and sprinkle with salt.

Assemble the salad

Peel the raw beetroot and use a mandolin slicer to cut it into thin 2mm rounds, taking care to keep them even. You can use a sharp knife if you don't have a mandolin, but it's harder to get the beetroot carpaccio slices really thin and even. Place the peeled beetroot into the freezer for 10-15 minutes to help you get a cleaner cut.

Make your beet carpaccio dressing by mixing the walnut oil, dijon mustard, honey, orange juice, and sherry vinegar in a jar. Then stir in the fresh chopped herbs and season with salt and pepper.

Add your salad leaves, I like to use pink radicchio as it gives a bright flash of color.

Crumble over the goat cheese, add the thinly sliced beets, crunchy walnuts and edible flowers if you have any. Toss with the orange salad dressing and serve.

Pssssst! Caramelized walnuts make a great snack by themselves, so make extra and keep them in Tupperware for when you feel like some of that sweet crunch.

A bowl of beetroot carpaccio salad next to a jar of orange vinaigrette.

What wine goes well with Beet Carpaccio with goat cheese?

A light Pinot Noir (eg a Burgundy) or a Gamay (Beaujolais) would be a red wine to serve with beet carpaccio and goat cheese. Alternatively, a crisp and acidic Sauvignon Blanc from the Loire Valley. Or for a sparkling option, try a Brut Cremant de Loire with nutty notes that will complement the walnuts.

Equipment

You will need an oven tray, mixing bowl, and electric hand whisk or food processor for this beetroot carpaccio recipe.

Storage

Store all the components separately in the fridge and assemble them as needed. If you have any leftovers, place them in an airtight container and consume within 2-3 days. Once dressed, salads tend to go soggy so I'd recommend waiting to add the dressing until service.

These ingredients don't stand up well to freezing.

📖 Recipe