Swedish cuisine
Easy

Beet Carpaccio With Goat Cheese

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
  • 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
Step 1
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
Step 2
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
Step 3
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
Step 4
4
Defrost the beetroots into a lukewarm vinaigrette until fully coated.
Step 5
Step 5
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
Step 6
6
Enjoy!
Final Notes
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.
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