Does crisp, earthy beetroot carpaccio smothered with rich whipped goat cheese and topped off by sweet, crunchy walnuts sound good to you? It's a dream flavour combination, the kind that poetry is written about. Plus if you're looking for dinner party starters with beetroot, it's perfect. It looks beautiful on the plate due to the vibrant red colour of the beetroot carpaccio paired with the white whipped goat cheese, and I scatter some rocket/arugula on top to add a flash of green along with the caramelised walnuts.
The key to making beetroot carpaccio is to get the slices as thin and even as possible without losing shape. It will be easier because it's raw and firmer, but here are the steps I use:
- Peel the beetroot using a vegetable peeler and try and even up the shape to get a smooth line
- Place them in the freezer for 15-20 minutes to chill them down
- Use a knife to carefully cut thin slices, or use a mandoline slicer if you don't feel confident!
This beetroot carpaccio can also be adapted to make canapes, served on crostini, or as a snack!
I like to eat this salad at any time of year, because of the flavours it can work both in winter and summer which is great as I love it!
If you're in search of salads, here are some others you might like, or keep reading for the recipe fo this beetroot carpaccio with whipped goat cheese and caramelised walnuts.
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Ingredients
- Beetroot
- Soft goat cheese
- Cream cheese
- Milk
- Walnuts
- Sugar
- Salt
- Rocket leaves/arugula
- Walnut oil
- Sherry vinegar
- Dijon mustard
See recipe card for quantities.
Instructions
Preheat the oven to 175 C / 350 F
Spread the walnuts on a tray and toast in the oven for five minutes until fragrant
Scatter over the sugar, shake the tray to make sure the nuts are coated on all sides and return to the oven for a further five minutes or until the sugar has caramelised around the nuts
Remove from the oven, and sprinkle over the salt, making sure the nuts don't all clump together. Be careful, they'll be hot!
Allow them to cool whilst you prep everything else.
Peel and slice your beetroot into thin 2mm rounds, taking care to keep them even.
Place your goat cheese and cream cheese into a bowl and whisk until smooth and incorporated, adding a tablespoon of milk to slacken it.
Make your dressing by mixing the walnut oil, dijon mustard and sherry vinegar in a jar and seasoning with salt and pepper.
Plating suggestions
Create a beautiful plate as well as a delicious beetroot carpaccio salad! Assemble your salad by spreading the beetroot carpaccio on plates in a circle, spooning some whipped goat cheese into the centre and then placing a handful of rocket leaves/arugula on top. Scatter over some of the caramelised walnuts then drizzle over some dressing. Serve and enjoy!
Substitutions and variations
Here are a few ways to change up this recipe to suit you.
- Nuts - you could try using pecans instead of walnuts if you prefer
- Cheese - use feta instead to change this up!
- Canape - serve the beetroot carpaccio and whipped goat cheese on a crostini and top with the caramelised walnuts to make this into a classy canape for dinner parties .
Equipment
You will need an oven tray, mixing bowl and whisk for this beetroot carpaccio recipe.
Storage
Store all the components separately in the fridge and assemble as needed. Good for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip
The caramelised 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.
Beetroot carpaccio with whipped goat cheese and caramelised walnuts
Equipment
- Oven tray
- mixing bowl
- Whisk
Ingredients
- 6 beetroot
- 150 grams walnuts
- 50 grams granulated sugar
- 375 grams goat cheese
- 30 grams cream cheese
- 1 tablespoon milk
- 75 grams arugula
- 3 tablespoon walnut oil
- 1 tablespoon sherry vinegar
- 1 teaspoon dijon mustard
- salt and pepper
Instructions
- Preheat the oven to 175 C / 350 F
- Spread the walnuts on a tray and toast in the oven for five minutes until fragrant
- Scatter over the sugar, shake the tray to make sure the nuts are coated on all sides and return to the oven for a further five minutes or until the sugar has caramelised around the nuts.
- Remove from the oven, and sprinkle over the salt, making sure the nuts don't all clump together. Be careful, they'll be hot!
- Allow them to cool whilst you prep everything else.
- Peel and slice your beetroot into thin 2mm rounds, taking care to keep them even.
- Place your goat cheese and cream cheese into a bowl and whisk until smooth and incorporated, adding a tablespoon of milk to slacken it.
- Make your dressing by mixing the walnut oil, dijon mustard and sherry vinegar in a jar and seasoning with salt and pepper.
- Assemble your salad by spreading the beetroot carpaccio on plates in a circle, spooning some whipped goat cheese into the centre and then placing a handful of rocket leaves/arugula on top. Scatter over some of the caramelised walnuts then drizzle over some dressing. Serve and enjoy!
Nutrition
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Giangi says
What a fantastic idea! I never know what to do with beetroot and your recipe just changed that. Love all the ingredients and look forward to making it for my family.
Thank you for sharing.
Rosanna Stevens says
Ah thank you so much Giangi! Beetroot is great in so many things but above all, it is the most delicious when paired with Goat cheese, in my opinion. I hope you enjoy!
Kayla says
This beet carpaccio salad is so refreshing! I love all the flavors!
Natalie says
Delicious salad. I love added goat cheese. I'm going to make this salad, for sure. Thanks!
Nora says
What an interesting idea! Never made beetroot carpaccio before. After reading your recipe, I have to try it out! Thanks for sharing!
Shilpa says
Such a delicious and refreshing salad. Thanks for sharing
Gina says
Sounds like something I need to make and try. Looks refreshing.
Emily says
I have been looking for a beet recipe forever! I'm so glad I found this one, delicious!