A tried-and-true recipe for delicious beetroot carpaccio. Goat’s milk cheese combined with beetroot carpaccio is a satisfying and healthy snack for any occasion. To make sure!
Overview:
With a few wonderful toppings, this dish is both visually attractive and delicious, and it’s really simple to make. A small half of a lemon or lime, 450 g of two medium beets, 40 g of walnuts, 100 g of goat cheese roll, a handful of arugula leaves, 4 tablespoons of fine olive oil, freshly ground pepper, and salt are the ingredients of this delicious appetizer. This robust beetroot carpaccio recipe yields four servings, so calorie counting is based on that.
Beets are boiled, baked, and peeled for this recipe. Then, they are sliced thinly and arranged on a flat platter with nuts, cheese, spices, and olive oil on top. If you already have roasted beets on hand, this is a quick and easy salad or appetizer to put together. Beetroots are a handy side dish to provide when hosting guests because they can be roasted up to two days in advance. Beetroot carpaccio is a delicious and visually stunning appetizer that may be served on a large platter or as an individual serving. Savor your food!
Beetroot carpaccio is a dish made with thinly sliced roasted beetroots and some delicious toppings. The dish itself is stunning in many ways beyond just appearance, and the preparation is fairly straightforward. It tastes great!
Ingredients:
- Goat cheese roulade with two medium beets (450 g)
- a tiny handful of walnuts (40 g)
- 100 g of arugula lettuce, a handful
- four tablespoons of high-quality olive oil
- juice of a tiny lemon or lime
- freshly ground pepper and salt.
Beet salad
The recipe’s listed ingredients were used to calculate the number of calories.
Beetroot carpaccio can be made with four servings of the ingredients listed.
Simply boil or bake the beetroot, peel it, cut it into extremely thin slices, and arrange it on a big or flat platter to make beetroot carpaccio. Add the seasonings, favorite cheese, nuts, and olive oil. One of the simplest salads or snacks to make is this one. It will just take a few minutes to prepare if your beets are already roasted. It’s worth it; therefore, I suggest it.
- Begin with the beetroot. Before making this delicious appetizer and serving it to guests in under 20 minutes, it can be baked up to two days in advance.
- After washing, pat dry the beets with a paper towel. I wrap each beet individually in food-grade aluminum foil since I roast them in the oven. To prevent beetroot juice from potentially leaking into the oven, I conveniently arrange the beets on a baking tray or other dish.
- I roast the beets for sixty to ninety minutes. One hour for little items and one and a half hours for large parts. I set the top/bottom heating option to 200 degrees and put them on the middle shelf. I take the foil off the beets carefully after roasting and set them on a tray to cool before peeling.
- If you would rather cook the beets, just place them in a pot, cover them, and cook on low power (without peeling). The timing for baking and cooking is comparable. After the beets are cooked, drain the colored water and let them cool before peeling them. Beets don’t have to be extremely tender. Once cooled, peel the beetroot. When you delicately scrape this peel with a knife, it comes off all by itself. It is only worthwhile to clip off both ends.
- Slice the beets very thinly after they have cooled and been peeled. For this, I use a veggie cutter. When chopping beets, I suggest using oven mitts.
- Transfer the sliced beets to a platter. Place the pieces on different plates if you intend to serve the appetizer in individual amounts for each participant. If everyone is preparing their own beetroot carpaccio, then choose a big, level plate or dish for the appetizers.
- I normally top beetroot carpaccio with toasted almonds. These are walnuts this time, but you may substitute pecans, roasted sunflower seeds, pine nuts, or flaked almonds. You must enter first if you have unsheathed nuts. Never use damp, fresh nuts with an elastic shell that tastes sour. They will function flawlessly if they are dry. Shelled walnuts should always be placed on the counter and thoroughly inspected. Perhaps a fragment of a nut shell will turn up. These kinds of shocks are frequently waiting for us in pre-made packaging that we purchase from the store. About 40 grams, or less than a handful, of shelled walnuts are needed.
- Using your hands, crush the walnuts into smaller bits. Put them in a pan that is dry. Roast the nut pieces for approximately seven minutes on low heat. After roasting the nuts on all sides, move the pan around a few times and set it aside to cool on a plate.
- Arrange the dried and cleaned arugula lettuce over the slices of beets. Lamb’s lettuce, baby spinach leaves, coriander or parsley, or insalatina Italian lettuce can be used in its place. I suggest using young beetroot leaves in the summertime; they will look fantastic on beetroot carpaccio.
- Next, cover the whole surface of the beetroot carpaccio with the cheese slices. Goat cottage cheese works well in this situation, but hard parmesan cheese, such as cottage cheese, will also work. Grana Padano or Parmigiano Reggiano. Excellent cheeses from Italy. Such cheese should be thinly sliced into nearly translucent flakes, in my opinion. This is also a terrific use for feta cheese.
- Lastly, top with cooled and toasted nuts. Drizzle everything with extra virgin olive oil and lemon juice. Add a good amount of freshly ground pepper and a little teaspoon of salt to the beetroot carpaccio.
Advice: You can use balsamic vinegar in place of lemon juice. put the completed beetroot carpaccio in the refrigerator to chill it.
