Modern cold carpaccio of roasted beets and blood oranges with goat cheese cream - photo 1
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Modern cold carpaccio of roasted beets and blood oranges with goat cheese cream

Cold Dishes Appetizers Vegetarian Dishes 90 min Medium 5 wyświetleń ~26.60 PLN - (0)
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Description

A refined, seasonal appetizer in a modern style: thinly sliced roasted beetroot carpaccio composed with blood oranges, crispy Jerusalem artichoke chips, toasted walnuts, and a velvety goat cheese cream. The dish is based on contrasts — the earthy notes of beetroot are balanced by the freshness of oranges, the sweetness of maple syrup, and a spicy hint of mustard. The appearance of the dish is striking: intense colors (the deep red of beetroot, ruby orange juice, golden chips, and green microgreens) layered together create a visually appealing plate. Perfect as an appetizer for winter gatherings, holiday dinners, or elegant lunches. By assembling the elements cold, most components can be prepared in advance and assembled just before serving, preserving freshness and textures.

Ingredients (14)

Servings:
4
  • Red beet 4 szt.
  • Rapeseed oil 15 g
  • Blood orange 2.1 szt.
  • Goat cream cheese 150 g
  • Jerusalem artichoke 150 g
  • Roasted walnut 40 g
  • Maple syrup 20 ml
  • Dijon mustard 15 g
  • Flaxseed oil 15 g
  • Balsamic vinegar 10 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Microgreens mix (optional) 20 g
  • Edible flowers (optional) 5 g
💰 Szacowany koszt dania: ~26.60 PLN (6.65 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beets

1

Preheat the oven to 200°C (top-bottom). Wash the beets thoroughly with a brush under running water, trim the roots and tails leaving about 1 cm of the stem (to prevent excessive juice leakage). Dry with a paper towel. Place the beets in a baking dish, drizzle with canola oil and evenly sprinkle with 2 g of salt. Cover the dish tightly with aluminum foil and place it in the oven. Bake for 50–60 minutes depending on the size of the bulbs — check with a wooden stick: it should slide into the beet smoothly without resistance. Once baked, set aside to cool (min. 20 minutes).

Ingredients: Red beet, Rapeseed oil, Salt
Use a baking dish with a diameter of about 24-28 cm with a lid or cover tightly with foil. Do not remove the foil immediately after baking — the steam helps retain moisture. Check the softness with a skewer (it should go in like a baked potato).
2

When the beets are cool enough to touch, peel off the skin: press a fork against the beet and slide the skin off with your thumb or use gloves — the skin should come off easily. Place the beets on a cutting board and use a sharp knife or mandoline to slice them into very thin rounds (about 2–3 mm). Arrange the slices loosely on a flat tray to allow them to breathe and prevent them from becoming soggy from steam.

Ingredients: Red beet
If you don't have a mandoline, use a very sharp knife and slice carefully: hold the beet securely and cut thin, even slices to enhance the visual effect. Use gloves to avoid staining your hands.

Jerusalem Artichoke Chips

3

Thoroughly scrub the Jerusalem artichoke (the skin is delicate, you don't have to peel it). Slice it into paper-thin slices (about 1–2 mm) using a mandoline. Pat the slices dry with a paper towel — moisture hinders crispiness. Heat a heavy-bottomed pan over medium-high heat, add a tablespoon of rapeseed oil, and fry the Jerusalem artichoke slices in batches for 2–3 minutes on each side until they become golden and very crispy. After frying, drain on a paper towel and lightly salt (1 g of salt).

Ingredients: Jerusalem artichoke, Rapeseed oil, Salt
The best is a non-stick or cast iron pan. Fry in batches, do not overcrowd the pan. The slices change color quickly — stick to the given time and be careful not to burn them.

Roasting nuts

4

In a dry skillet (medium heat), toast the walnuts for 3–5 minutes, shaking the skillet every few seconds, until you can smell the nutty aroma and see slightly darkened pieces. Transfer to a plate, let cool, and chop coarsely with a knife.

Ingredients: Roasted walnut
Use a wide skillet, toasting on too high heat will quickly burn the nuts. If you prefer, toast the nuts in the oven on a baking sheet at 180°C for 6–8 minutes.

Goat Cheese Sauce and Cream

5

In a small bowl, combine maple syrup (20 g) with Dijon mustard (15 g), add balsamic vinegar (10 g) and 2 g of salt, as well as 1 g of freshly ground pepper. Mix with a fork in one direction until the ingredients are combined. Then, in a thin stream and while vigorously mixing, add flaxseed oil (15 g) to create an emulsion (the dressing thickens slightly and takes on a uniform, glossy sheen). In a separate bowl, mash the goat cheese with a fork until smooth — if too thick, add 5–10 g of warm water and mix to a soft cream consistency for decorating.

Ingredients: Maple syrup, Dijon mustard, Balsamic vinegar, Flaxseed oil, Goat cream cheese, Salt, Ground black pepper
Use a small bowl and a whisk or spoon. Slowly add the flaxseed oil to achieve a stable emulsion. If the emulsion separates, add a teaspoon of hot water and mix vigorously.

Taste testing

6

Taste the dressing and goat cheese cream. Season if necessary with a pinch of salt (max. 1 g more) or a few drops of orange juice (squeezed below) for acidity. The dressing should be distinctly sweet and spicy, but not overwhelming.

Ingredients: Maple syrup, Dijon mustard, Flaxseed oil, Goat cream cheese
Try starting with 1/2 teaspoon of the dressing — you can add more later without overdoing it. The goat cheese should be smooth and easy to spread.

Preparing the oranges

7

Peel the oranges using the 'dry' technique (cut off the top and bottom, stand it on a cutting board and use a knife to remove the skin along with the white part, exposing the flesh). Then, holding the fruit over a bowl, cut out the segments between the membranes with a sharp knife (filleting) to obtain clean pieces without membranes. Save the collected juice for possible seasoning of the dressing.

Ingredients: Blood orange
Use a sharp, thin filleting knife. Work over a bowl to catch the juice — it can be used to thin out goat cheese cream or to season dressing.

Assembly and serving

8

On a large plate, arrange thin slices of beetroot in slightly overlapping layers, creating a circle or ellipse. Evenly distribute segments of orange on top every 3–4 slices of beetroot to achieve a balanced contrast of colors. Use a teaspoon or small spoon to place dollops of goat cheese cream (about 10–15 g each) in several spots. Evenly sprinkle crispy Jerusalem artichoke chips and chopped roasted nuts. Drizzle the dressing over the whole dish in a thin stream (first in a few spots, and then possibly more), and finally add a few drops of balsamic vinegar for shine. Season with freshly ground pepper and, if desired, a pinch of salt on top.

Ingredients: Red beet, Blood orange, Goat cream cheese, Jerusalem artichoke, Roasted walnut, Flaxseed oil, Maple syrup, Dijon mustard, Balsamic vinegar, Ground black pepper
Use a small teaspoon to apply the goat cheese cream and a squeeze bottle or a spoon for decorative drizzling of the dressing. Don't overdo the dressing — a few thin streams look better than a heavy pour.

Decoration (optional)

9

On top, place a few microgreens and edible flowers for color contrast. Make sure the decorations are edible and do not overpower the aroma.

Ingredients: Microgreens mix (optional), Edible flowers (optional)
Additionally, you can add microgreens or edible flowers to enhance the flavor and aesthetics. Use them sparingly — they should complement, not overpower the dish.

Serving

10

Serve immediately after assembling to keep the chips crispy. There should be enough space on the plates for each ingredient to be visible and evenly distributed — aesthetics are very important here.

The best dish is a flat, light plate with a diameter of about 26–30 cm, which allows you to showcase the layers and colors. If you are preparing portions in advance, keep the ingredients separate and assemble just before serving.

Fun Fact

💡

Beets were cultivated in ancient times, initially mainly for their leaves; the root only gained popularity later. The combination of beetroot with citrus fruits uses the contrast of flavors similarly to Italian carpaccio, but in a modern, plant-based version.

Best for

eleganckie przyjęcie zimowe kolacja świąteczna przyjęcie degustacyjne

Tips

🍽️ Serving

Serve carpaccio as an appetizer before the main course, at room temperature (not straight from the fridge) — cold ingredients are fine, but overly chilled ones mute the flavors. Serve with thin, crispy bread or grissini sticks. If you want a heartier version, add a handful of arugula (an essential seasoning) to the plates just before serving.

🥡 Storage

Store the cooked beets and prepared chips separately in airtight containers in the refrigerator for up to 48 hours. Keep the dressing in a sealed jar for up to 5 days in the refrigerator. Once the dish is assembled, do not store it — the chips will lose their crunch, and the cream and dressing will change in texture.

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