Description
A vibrant and elegant dish featuring thinly sliced roasted beets layered over whipped goat cheese, finished with zesty orange segments and a crunchy citrus-nut topping. It’s earthy, creamy, and bursting with bright flavors.
Ingredients
Scale
- 3 medium beets (red or golden), roasted and peeled
- 4 oz goat cheese, softened
- 2 tablespoons cream or Greek yogurt
- 1 tablespoon olive oil
- 1 orange, peeled and segmented
- 1 teaspoon orange zest
- 1/4 cup chopped toasted pistachios or walnuts
- 1 tablespoon honey
- Salt and black pepper, to taste
- Fresh herbs (like dill or mint) for garnish
Instructions
- Roast the beets at 400°F (200°C) for 45–60 minutes, or until fork-tender. Let cool, then peel and slice very thinly using a mandoline or sharp knife.
- In a bowl, whip goat cheese with cream (or yogurt), olive oil, and a pinch of salt until smooth and fluffy.
- Arrange beet slices on a platter, overlapping slightly in a circular pattern.
- Spoon or pipe the whipped goat cheese in dollops around the beets.
- Top with orange segments, zest, and chopped nuts.
- Drizzle with honey and season with salt and pepper.
- Garnish with fresh herbs before serving.
Notes
- Use a mix of red and golden beets for beautiful contrast.
- Chill roasted beets before slicing for cleaner, neater rounds.
- Make the whipped goat cheese up to 2 days in advance and store in the fridge.
Nutrition
- Serving Size: 1 portion
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Keywords: beet carpaccio, whipped goat cheese, citrus beet salad, elegant vegetarian starter, orange pistachio topping