Everything Delicious.

Beetroot recipe – Beet Carpaccio with goat cheese

Beetroots have a bad rep. For most of us (in France at least) they represent canteen food or lunch at grandmas. But beets are making a come back on the food scene! Not only are they recognized to be healthy (a new trending super food), but also tasty (yes, more sweet and tender than you remember) and beets are even known to have some aphrodisiac virtues… No reason to resist giving beet recipes a try then!

Here, my first beet recipe is a simple Beet Carpaccio with fresh goat cheese.



  • 4-5 beets
  • Fresh goat cheese
  • Walnuts or pine nuts
  • Mache salad (also called “corn lettuce” or “lamb’s lettuce”.)
  • Olive oil, xeres vinegar, salt, pepper

How to prepare it:

  1. Place beetroots in a large saucepan and cover with boiling water. Cook for 1 hour or until tender depending on their size.
  2. Run the beetroots under a cold tap and gently slide off the skins (they should peel off easily). Trim the tops and bottoms from the beetroots and discard. Then, using a mandolin or a sharp knife, slice the beetroot into very thin rounds.
  3. Arrange the beetroot, overlapping, on a large serving platter. Crumble the goat’s cheese over the top and drizzle with olive oil & xeres vinegar. Season with salt and pepper. Top with salad, nuts etc.

There you go! An impressive yet effortless vegetarian starter.


Consider wearing rubber gloves to avoid staining your hands when preparing the beetroots, or even better buy beets already cooked (sous-vide) and ready to go!

I think that beets are going to make a more regular appearance in my fridge from now on. If you think so too and want to try out more beet-inspired recipes, check out this site.

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This entry was posted on December 29, 2015 by in Recipe feed and tagged , , , , , , , .
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