Elevate your appetizer game with this stunning Beet Carpaccio with Goat Cheese. A vibrant, vegetarian twist featuring marinated beets, creamy goat cheese, pistachios, lime, and fresh mint.
Beet Carpaccio with goat cheese is the perfect appetizer for any occasion. Whether you’re hosting a dinner party or just looking to treat yourself, this dish delivers sophistication with minimal effort. Plus, its stunning presentation of thinly sliced beetroot carpaccio topped with creamy goat cheese is guaranteed to impress.
Traditionally, carpaccio refers to a dish of thinly sliced raw meat or fish, but in this vegetarian version, we swap out the protein for vibrant, roasted beets. The result? A tender, earthy base that pairs beautifully with tangy goat cheese and a drizzle of vinaigrette. This dish is not only delicious but also packed with nutrients, making it a healthy addition to your table.
Why You’ll Love This Recipe
Ingredients
See recipe card for quantities.
- Pre-Cooked Beets: Convenient and time-saving, ready to slice.
- Olive Oil: For a rich, smooth marinade. Use high-quality extra virgin olive oil for the best flavor.
- Honey: Adds a touch of sweetness to balance the earthy beets.
- Balsamic Vinegar: Provides a hint of tanginess.
- Goat Cheese & Greek Yogurt: Opt for a soft, creamy goat cheese variety. Paired with Greek yogurt for extra lightness and a less intense goat flavor.
- Fresh Mint Leaves: For a fragrant and vibrant garnish.
- Lime Juice & Zest: Adds brightness and a refreshing citrus note.
- Sea Salt Flakes: For the perfect finishing touch.
email me this recipe 💌
Plus, enjoy weekly doses of recipe inspiration as a bonus!
Visual Step-by-Step Instructions
- In a bowl, combine olive oil, balsamic vinegar, honey, and a pinch of salt and pepper. With a mandoline or sharp knife, slice the beets as thinly as possible. Add them to the bowl and toss gently. You can let them marinate up to a few hours in the fridge.
- In a small bowl, mix the goat cheese and yogurt until smooth and creamy.
- Arrange the marinated beets in overlapping layers on two individual plates or one large serving platter. Using two teaspoons, carefully place small dollops of the cheese mixture over the beets.
- Scatter pistachios and fresh mint leaves on top, then grate lime zest over the dish and drizzle with a few generous drops of lime juice. Finish with a sprinkle of sea salt flakes, and if desired, add a touch of freshly cracked black pepper and a drizzle of extra virgin olive oil for added richness. Serve immediately, or refrigerate until ready to serve.
Tips for Success
- Prepare Ahead of Time: You can easily prepare the components of beet carpaccio in advance. Slice and marinate the beets, and mix the goat cheese and yogurt up to a day ahead, keeping them stored separately in the fridge. For optimal flavor and presentation, assemble the dish just before serving or up to 1 hour ahead, leaving the plates uncovered in the refrigerator until ready to enjoy.
- Feta Alternative: Swap goat cheese with crumbled feta for a tangier flavor (omit the Greek yogurt if using feta cheese).
- Vegan Option: Replace the goat cheese and Greek yogurt with dairy-free cream cheese. You can stir in a bit of horseradish for a pungent flavor. Also, swap honey with maple syrup.
More Beet Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Follow me on Instagram, Pinterest, or Facebook, and sign up for my free newsletter to stay updated with new recipes. Thank you for your support! ❤️✨
📖 Recipe
Beet Carpaccio with Goat Cheese
email me this recipe 💌
Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 8.8 oz cooked beets
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- a pinch salt & pepper
- 2 tbsp soft goat's cheese
- 1 tbsp Greek yogurt
- ½ tbsp roasted pistachio, chopped
- ½ tbsp fresh mint leaves, chopped
- 1 lime, zest & juice
- sea salt flakes
Instructions
- In a bowl, combine olive oil, balsamic vinegar, honey, and a pinch of salt and pepper.
- With a mandoline or sharp knife, slice the beets as thinly as possible. Add them to the bowl and toss gently. You can let them marinate up to a few hours in the fridge.
- Arrange the marinated beets in overlapping layers on two individual plates or one large serving platter.
- In a small bowl, mix the goat cheese and yogurt until smooth and creamy. Using two teaspoons, carefully place small dollops of the mixture over the beets.
- Scatter pistachios and fresh mint leaves on top, then grate lime zest over the dish and drizzle with a few generous drops of lime juice. Finish with a sprinkle of sea salt flakes, and if desired, add a touch of freshly cracked black pepper and a drizzle of extra virgin olive oil for added richness.
- Serve immediately or refrigerate until ready to serve.
Notes
- Prepare Ahead of Time: You can easily prepare the components of beet carpaccio in advance. Slice and marinate the beets, and mix the goat cheese and yogurt up to a day ahead, keeping them stored separately in the fridge. For optimal flavor and presentation, assemble the dish just before serving or up to 1 hour ahead, leaving the plates uncovered in the refrigerator until ready to enjoy.
- Vegan Option: Replace the goat cheese and Greek yogurt with dairy-free cream cheese. You can stir in a bit of horseradish for a pungent flavor. Also, swap honey with maple syrup.
Nutrition
Comments
No Comments