Beetroot Carpaccio with Goat Cheese Cream, Pomegranate, and Toasted Nuts - photo 1
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Beetroot Carpaccio with Goat Cheese Cream, Pomegranate, and Toasted Nuts

Appetizers Vegetarian Dishes 25 min Easy 26 wyświetleń ~44.46 PLN - (0)
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Description

A seasonal, striking appetizer that combines the sweet-earthy flavor of roasted or boiled beets with the creamy tartness of goat cheese, refreshing orange segments, and juicy pomegranate seeds. The dish is quick to prepare (using store-bought cooked beets) and works wonderfully as an appetizer for a winter gathering, Christmas dinner, or an elegant home dinner. On the plate, it showcases contrasting colors: the deep red of the beet, the light cream of the cheese, the ruby pomegranate, and the green arugula leaves — it looks very decorative and entices with a variety of textures: soft slices of beet, velvety cream, crunchy nuts, and juicy oranges.

Ingredients (12)

Servings:
4
  • Boiled beets 600 g
  • Soft goat cheese 200 g
  • Greek yogurt 100 g
  • Pomegranate (seeds) 100 g
  • Orange 1.5 szt.
  • Walnuts 60 g
  • Honey 30 ml
  • Extra virgin olive oil 2 łyżki
  • Balsamic vinegar 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Arugula 30 g
💰 Szacowany koszt dania: ~44.46 PLN (11.11 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

1

If you are using cooked beets from the store: take them out of the packaging, rinse under cold water, and dry with a paper towel. If you have raw beets and want to cook them quickly: trim the ends, wash them thoroughly, pierce the skin with a fork, and place them in the microwave on a heatproof plate covered with a plate — microwave for 8-12 minutes depending on their size, checking with a fork to see if they are soft. An alternative (if you have more time): bake in the oven wrapped in aluminum foil at 200°C for 45-60 minutes. After cooling, peel the beets (the skin should come off easily with your fingers or a knife).

Ingredients: Boiled beets
Use pre-cooked beets if you want to save time (the best option for a "quick" style). A glove or cloth is helpful for peeling, as beets can stain your hands. Check the softness of the beet by piercing it with a fork – if the fork goes in easily, the beet is ready.

Cutting beets

2

Slice the beets very thinly — it's best to use a mandoline set to thin slices (2-3 mm). If you don't have a mandoline: use a very sharp knife and cutting board, first cut the beet in half lengthwise, then place the flat side down on the board and cut thin slices. Immediately arrange the slices on a large plate or board in slightly overlapping teardrop shapes (carpaccio effect).

Ingredients: Boiled beets
If you are slicing with a knife, chill the beet in the fridge before cutting — it will firm up and you'll be able to achieve thinner slices more easily. Use a mandoline for the most even slices, but be cautious (use a finger guard).

Toasting nuts

3

In a dry pan (preferably non-stick), toast the walnuts over medium heat for 3-5 minutes, stirring often with a wooden spoon — when you smell a strong aroma and the nuts are lightly browned, remove them from the heat and transfer to a plate to cool. Once cooled, chop coarsely with a sharp knife.

Ingredients: Walnuts
Use a wide pan so that the nuts have contact with the surface and roast evenly. Keep an eye on the time — the nuts can burn quickly, which gives a bitter taste.

Goat Cheese Cream

4

In a bowl, place the goat cheese and Greek yogurt. Add 15 g of honey (about half of the prepared amount), 15 g of olive oil, 1 pinch of salt, and 1 pinch of freshly ground pepper. Use a spoon, whisk, or hand mixer on low speed and beat for 30–60 seconds until the mixture becomes smooth and creamy — it should have a consistency that is easy to spread or pipe through a pastry bag.

Ingredients: Soft goat cheese, Greek yogurt, Honey, Extra virgin olive oil, Salt, Black pepper
Use a wooden spoon or a hand mixer. If the cream is too thick, add a tablespoon of yogurt; if it's too thin — add a little more cheese. Don't overbeat — the goal is a smooth, unwhipped consistency.

Preparation of oranges and pomegranate

5

Peel the oranges 'raw' and perform the supreme technique: cut off the top and bottom, stand it on the board, cut the skin off the sides along with the white membranes, and then cut the segments out between the membranes into a bowl — collect the juice and segments. If you don't want to supreme, peel and slice into thin rounds. Remove the seeds from the pomegranate by hitting the bottom of the halved fruit with a wooden spoon over a bowl or break apart the pomegranate and scoop out the seeds.

Ingredients: Orange, Pomegranate (seeds)
To remove pomegranate seeds, work over a bowl of water — the seeds sink to the bottom, while the membranes float, making them easier to separate.

Vinegar reduction (optional, 5-8 minutes)

6

If you are using regular balsamic vinegar and want a thicker glaze: in a small saucepan, pour in the balsamic vinegar (30 g) and bring to a boil over medium heat, then reduce the heat and simmer for 5–8 minutes until the volume is reduced by about half and the liquid thickens slightly (it should coat the back of a spoon). Let it cool — it thickens further as it cools. If you have ready-made balsamic glaze, skip this step.

Ingredients: Balsamic vinegar
Be careful not to reduce the vinegar to a very thick, caramelized consistency — it should remain pourable, but thicker than regular vinegar.

Assembly of carpaccio

7

On a large platter, evenly arrange thin slices of beet overlapping in a layer (creating a fan shape). Distribute orange segments and sprinkle pomegranate seeds evenly. Use a teaspoon or piping bag to squeeze small dollops of goat cheese cream between the beet slices. Sprinkle with chopped, cooled walnuts. Finally, drizzle the dish with olive oil (the remainder), gently drizzle with balsamic reduction or glaze, add a few drops of honey for shine (if you want a more intense sweetness), and season lightly with salt and freshly ground pepper. If using arugula, loosely arrange it on top or alongside as a garnish.

Ingredients: Boiled beets, Orange, Pomegranate (seeds), Soft goat cheese, Walnuts, Extra virgin olive oil, Balsamic vinegar, Honey, Arugula
Use a large, flat porcelain tray or serving plate — a contrasting color of the plate (e.g. white) will highlight the intense colors of the beets and pomegranate. Place dollops of cream irregularly for a natural effect.

Serving

8

Serve the carpaccio slightly chilled (refrigerate for 10–15 minutes) or at room temperature. The appetizer tastes best immediately after garnishing, when the cream and glaze are fresh, and the textures contrast. Provide guests with napkins and small utensils for serving portions.

Ingredients: Boiled beets, Soft goat cheese, Pomegranate (seeds), Orange
Do not prepare the dish too early after assembling, as the juice from the beet and orange may thin the cream; if you must prepare it in advance, keep the components separate and combine them no more than 15 minutes before serving.

Fun Fact

💡

The combination of beetroot and goat cheese has a long tradition in Mediterranean and Eastern European cuisines — the earthy beetroot and tangy goat cheese create a classic contrast of flavors, and the addition of pomegranate has been used in Persian cuisine for centuries to enhance colors and flavors.

Best for

przyjęcie domowe elegancka kolacja Wigilia lub świąteczna przystawka impreza noworoczna

Tips

🍽️ Serving

Serve on a large white platter — let guests help themselves. Pairs well with dry, slightly chilled white wine (sauvignon blanc) or prosecco; for a non-alcoholic version — sparkling water with a slice of lemon. Serve with thin, crispy bread (e.g., crostini) as a side.

🥡 Storage

It's best to serve immediately. If you need to store it: keep the cream and beets separately in airtight containers in the fridge for up to 48 hours. The prepared dish with dressing can be stored for a maximum of 12 hours — the beets release juice and the cream may thin out. Store the nuts separately in an airtight container for up to 7 days to maintain their crunchiness.

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