Description
A delightful recipe for Beet Carpaccio with Goat Cheese, perfect for a refreshing appetizer.
Ingredients
Scale
- 2 medium-sized beets, roasted and peeled
- 4 ounces goat cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon walnuts, chopped (optional)
Instructions
- Preheat your oven to 400°F. Wrap the beets in aluminum foil and roast for about 45-60 minutes, or until tender when pierced with a fork. Allow them to cool, then peel and slice them thinly using a mandoline or sharp knife.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create a dressing.
- Arrange the sliced beets in a single layer on a serving platter, slightly overlapping them.
- Drizzle the dressing evenly over the beet slices.
- Sprinkle the crumbled goat cheese over the beets, followed by the chopped parsley and walnuts if using.
- Serve immediately or chill in the refrigerator for up to 30 minutes before serving for a refreshing dish.
Notes
- For added flavor, consider adding a sprinkle of crushed red pepper flakes for a bit of heat.
- Substitute feta cheese for goat cheese for a different flavor profile, or use a dairy-free cheese alternative for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg