Elegant roasted beet carpaccio with goat cheese cream, kale chips, and pomegranate - photo 1
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Elegant roasted beet carpaccio with goat cheese cream, kale chips, and pomegranate

Wegetariańskie Appetizers Vegetarian Dishes 90 min Medium 3 wyświetleń ~26.14 PLN - (0)
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Description

Delicate, elegant roasted beet carpaccio is the perfect appetizer for the winter season — it takes advantage of the intense color and earthy sweetness of beets, complemented by the creamy tartness of goat cheese and the freshness of pomegranate seeds. The dish combines various textures: soft, thin slices of beet, velvety cheese cream, crispy kale chips, and toasted walnuts, all finished with a sweet and sour balsamic glaze. It looks exceptionally impressive — large, translucent slices of beet layered, dotted with white cream, and ruby-red pomegranate seeds create a color contrast perfect for an elegant table. Serve as an appetizer before the main course or as a light buffet item; it pairs wonderfully with white dry wine or sparkling prosecco.

Ingredients (14)

Servings:
4
  • Red beet 3 szt.
  • Goat cheese (chevre) 200 g
  • 30% cream (heavy cream) 50 ml
  • Extra virgin olive oil 0.2 łyżek
  • Walnut 80 g
  • Pomegranate seeds 100 g
  • Kale 60 g
  • Balsamic glaze 30 ml
  • Lemon juice 15 ml
  • Fresh thyme 10 g
  • 🌿 Przyprawy
  • Table salt 3 g
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Honey (optional) 30 g
  • Sea salt flakes (optional for decoration) 5 g
💰 Szacowany koszt dania: ~26.14 PLN (6.54 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Beets — roasting and cutting

1

Wash the beets under running water with a vegetable brush, trim the ends (save the leaves for another use). Wrap each beet tightly in aluminum foil to retain moisture. Place them on a baking sheet lined with parchment paper. Bake in an oven preheated to 200°C (top-bottom) for about 50–70 minutes, depending on the size of the beets. Check with a fork after 50 minutes: it should easily pierce the beet, and the flesh should be soft. After baking, let the beets rest for 10–15 minutes until they are cool enough to handle.

Ingredients: Red beet
Use kitchen gloves to take out the hot baking tray. If you don't have foil, you can bake the beets in a covered baking dish. The baking time depends on the size – small beets will be soft after 40–50 minutes, while large ones may need 70 minutes.

Beets — peeling and cutting

2

When the beets have cooled enough to touch (about 10–15 minutes), gently unwrap the foil. Place the beet on a cutting board and trim the ends. Using a thin knife, peel off the skin — it should come off easily. Using a mandoline set to thin slices (about 1.5–2 mm) or a very sharp knife, slice the beets as thinly as possible. Lay the slices loosely on a plate so they don’t stick together.

Ingredients: Red beet
Use a mandoline for even, transparent slices; if you don't have a mandoline, make long, even cuts with a knife. If the beets are irregular, hold them steady by cutting them in half and continue slicing from the flat side.

Goat Cheese Cream

3

In a medium bowl, place the goat cheese and crumble it with a fork into smaller pieces. Add the 30% cream and lemon juice. Mix vigorously with a spoon or use a hand blender (short pulses) until the mixture becomes smooth and fluffy — this takes 1–2 minutes. Season with salt and freshly ground pepper, taste, and adjust the acidity with lemon juice or add a bit of honey (optional). The cream should be thick enough to hold its shape when spooned, but soft enough to spread easily.

Ingredients: Goat cheese (chevre), 30% cream (heavy cream), Lemon juice, Table salt, Ground black pepper, Honey (optional)
Use a wooden spoon or spatula; if you don't have an immersion blender, mix thoroughly with a fork. Don't add too much cream at the beginning — it's better to add it gradually so as not to thin out the cream.

Nuts

4

In a medium skillet without fat, toast the walnuts over medium heat for 4–6 minutes, stirring with a wooden spoon every 30 seconds, until they start to release their aroma and lightly brown. Watch closely — the nuts can quickly go from toasted to burnt. Once removed from heat, chop them coarsely with a knife into smaller pieces or crush them in a mortar, keeping the texture.

Ingredients: Walnut, Honey (optional)
Use a wide skillet so the nuts have contact with the surface. If you want a slightly sweet version, add 1–2 teaspoons of honey at the end and quickly mix (optional).

Kale Chips

5

Preheat the oven to 140–150°C. Remove the tough stems from the kale, leaving only the leaves. Spread the leaves on a large baking sheet lined with parchment paper, drizzle with 1 tablespoon of olive oil, and gently massage it into the leaves with your fingers to coat them evenly. Arrange the leaves in a single layer — do not overlap. Bake for 8–12 minutes, until the leaves become crispy and slightly shrink; be careful not to burn them — they should remain vibrant green. Once baked, set aside to cool — they will become even crispier.

Ingredients: Kale, Extra virgin olive oil, Table salt
The best is a flat baking sheet with a single layer of leaves. If the leaves are too tightly packed, bake in batches. If you prefer spicier chips, add a pinch of salt before baking.

Assembly and decoration

6

On a large, flat plate or board, arrange the beet slices in slightly overlapping circles or in one large fan shape. Use a teaspoon or a piping bag with a plain tip to place dollops of goat cheese cream at even intervals (about 6–8 small dollops on the plate). Sprinkle with toasted, chopped walnuts and generously scatter pomegranate seeds. Arrange a few kale chips decoratively along the edge of the plate. Drizzle lightly with olive oil and balsamic glaze — first a thin thread of oil, then a few drops of glaze in contrasting areas. Finish with fresh thyme leaves and optionally a few flakes of sea salt.

Ingredients: Red beet, Goat cheese (chevre), Walnut, Pomegranate seeds, Kale, Extra virgin olive oil, Balsamic glaze, Fresh thyme
Use a small teaspoon for precise application of the cream, or a piping bag for a more elegant look. When composing, maintain a color balance: red slices, white dollops, green chips, and ruby pomegranate should be evenly distributed.

Serving

7

Serve the appetizer immediately after assembling, so the kale chips remain crispy and the beet slices retain their fresh appearance. For a festive effect, serve on dark plates, possibly with a few sprigs of extra thyme on the side. Portion evenly — for 4 people, about 100–120 g of beets plus toppings per person.

Ingredients: Red beet, Goat cheese (chevre), Kale, Walnut, Pomegranate seeds
If you are preparing the dish in advance, roast the beets and prepare the cream ahead of time, but assemble the dish just before serving. Keep the kale chips and nuts in separate containers at room temperature until serving.

Fun Fact

💡

Beets have been valued in Central European kitchens for centuries; roasted beets with goat cheese is a contemporary combination that has become popular in restaurants due to the contrast of textures and colors — the red beet beautifully highlights the white of the goat cheese.

Best for

kolacja walentynkowa przyjęcie zimowe elegancka przystawka na bankiet

Tips

🍽️ Serving

Serve on dark plates to enhance the color contrast. A glass of dry white wine or lightly sparkling wine will complement it well. Serve immediately after assembling to keep the chips crispy.

🥡 Storage

Baked beets can be stored in the fridge, tightly wrapped, for up to 3 days. Goat cheese cream will stay fresh for 24–48 hours in a closed container. Kale chips should be stored separately in a dry container at room temperature for 1–2 days. Once assembled, longer storage is not recommended as they will lose their crunch.

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