Go Back
–+ servings
beetroot carpaccio and whipped goat cheese salad with caramelised walnuts

Beetroot carpaccio with whipped goat cheese and caramelised walnuts

A delicious salad with crisp beetroot carpaccio and tangy goat cheese topped with crunchy caramelised walnuts that is great as a dinner party starter or can be adapted into a canape on a crostini!
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 6 people
Calories 481 kcal

Equipment

Ingredients
 

  • 6 beetroot
  • 150 grams walnuts
  • 50 grams granulated sugar
  • 2 tablespoon unsalted butter
  • 375 grams goat cheese
  • 30 grams cream cheese
  • 1 tablespoon milk
  • 75 grams arugula

Vinaigrette dressing

  • 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
  • Melt butter in a small saucepan over medium heat and then stir through the toasted walnuts and sugar.
  • Return the toasted nuts, butter, and sugar mixture to the oven tray and place back in the oven for a further five minutes or until the sugar has caramelized 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 the caramelized nuts to cool completely.
  • Peel and slice your beetroot into thin 2mm rounds, taking care to keep them even. It can help to place them in the freeze for 20 minutes first.
  • Place your goat cheese and cream cheese into a bowl and whisk until smooth and incorporated, adding a tablespoon of milk to slacken it or more if needed. 
  • 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

Calories: 481kcalCarbohydrates: 20gProtein: 17gFat: 39gSaturated Fat: 12gPolyunsaturated Fat: 17gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 325mgPotassium: 452mgFiber: 4gSugar: 16gVitamin A: 1046IUVitamin C: 6mgCalcium: 154mgIron: 3mg
Keyword beetroot carpaccio, starters, whipped goat cheese
Tried this recipe?Let us know how it was!