Swedish cuisine

Easy

Beet Carpaccio With Goat Cheese

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This delicious beetroot carpaccio with goat’s cheese is a perfect side and appetizer for a fantastic dinner with your loved ones. Red beet is a brilliant ingredient to play in the kitchen. It stands out, especially in its color and texture. Beetroot may originate from Ancient Greece and Rome but, historians have debated the origin for years.

Beets are typically prepared for savory and dessert dishes. In this recipe, the beetroot is being transformed into a delicious tangy carpaccio with a delightful raspberry vinaigrette in this recipe. The beetroot is sliced thinly using a mandoline to give you a tender texture and a bit juicier in the raw form. It is then frozen for 30 minutes to mimic a cooking method, then defrosted using a warm vinaigrette. It is served with chopped basil, a spoonful of creamy goat’s cheese mixture, buckwheat, and capers to finish.

Recipe

PRE TIME: 30 min

COOKING TIME: 10 min

TOTAL TIME: 40 min

4 SERVING

Ingredients:

3 medium Beetroot, medium-sized
Goat Cheese Cream
100 g Creamy goat cheese
3 tsp. Milk
1/2 tsp. Allspice
Salt to taste
4 tsp. Olive oil
Vinaigrette
1 large Shallot
4 tsp. Raspberry vinegar *
4 tsp. Olive oil
Salt and pepper to taste
Garnish
ㅤ To Taste Buckwheat
1 bu. Basil
2 tsp. Capers
Salt and black pepper to taste
Raspberry vinegar
50 g Frozen raspberries
1/2 cup White wine vinegar

Directions:

Step 1

Using a mandoline, thinly slice the beetroot. Place and line the beetroot slices in a baking tray. Freeze the beetroot slices for 15-30 minutes.

Step 2

In a bowl, combine goat cheese and milk. Add a sprinkle of allspice, salt, and a splash of olive oil. Mix until well-combined.

Step 3

For the vinaigrette: finely chop the shallots and combine with the raspberry vinegar, olive oil, salt, and pepper in a separate bowl.

Step 4

Defrost the beetroots into a lukewarm vinaigrette until fully coated.

Step 5

Place the beetroots onto the plate. Drizzle with the remaining vinaigrette. Add some buckwheat on top. Then, add a good spoonful of the goat cheese mixture. Add in a good amount of chopped basil. Sprinkle with capers, salt and black pepper to taste.

Step 6

Enjoy!

Final Notes

*For the raspberry vinegar: Defrost raspberries. Pour white wine vinegar on top and leave it at room temperature for an hour. Keep it in the fridge until use.