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Colorful Beetroot and Goat’s Cheese Carpaccio Stack

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A vibrant and elegant starter featuring thinly sliced roasted red and golden beets layered with creamy goat’s cheese, drizzled with a balsamic reduction and topped with fresh herbs and nuts.

Ingredients

Scale
  • For the Beetroot Layers:
  • 2 large red beets (roasted, peeled, and chilled)
  • 2 large golden beets (roasted, peeled, and chilled)
  • 1 tbsp extra virgin olive oil
  • 1 tsp balsamic vinegar
  • Salt and freshly ground black pepper, to taste
  • For the Goat's Cheese Layer:
  • 150g soft goat's cheese (chevre)
  • 2 tbsp fresh cream or crème fraîche
  • Zest of 1 lemon
  • 1 tbsp chopped fresh chives
  • For Assembly and Garnish:
  • 2 tbsp balsamic reduction (or glaze)
  • A handful of microgreens or baby arugula (rocket)
  • 2 tbsp toasted pine nuts or walnuts, roughly chopped
  • Fresh dill or basil leaves, for garnish
  • Extra virgin olive oil, for drizzling

Instructions

  1. Prepare the Beets: Preheat oven to 200°C (400°F). Scrub the red and golden beets, wrap each color separately in aluminum foil, and roast for 45-60 minutes, or until tender when pierced with a knife. Let cool, then peel and chill in the refrigerator for at least 1 hour.
  2. Make the Goat's Cheese Mixture: In a bowl, combine the goat's cheese, cream (or crème fraîche), lemon zest, and chopped chives. Mix until smooth and well combined. Season with a pinch of salt and pepper. Set aside.
  3. Slice the Beets: Using a sharp knife or a mandoline, slice the chilled red and golden beets into very thin rounds (about 2-3mm thick).
  4. Season the Beet Slices: In a large bowl, gently toss the beet slices with 1 tbsp extra virgin olive oil, 1 tsp balsamic vinegar, and a pinch of salt and pepper.
  5. Assemble the Stacks: On individual serving plates, start with a slice of red beet. Spread or dot with a small amount of the goat's cheese mixture. Top with a slice of golden beet, then more cheese. Repeat, alternating colors, to create a stack of 4-5 layers per serving, finishing with a beet slice on top.
  6. Garnish and Serve: Drizzle each stack with balsamic reduction and a little extra virgin olive oil. Scatter over the microgreens (or arugula), toasted nuts, and fresh herb leaves. Serve immediately.

Notes

For a vegan version, substitute the goat’s cheese with a creamy vegan cheese or a whipped cashew cheese. The beets can be roasted a day ahead and kept chilled. Use a mandoline for perfectly even, paper-thin slices. Handle the beet slices gently to prevent breaking.

Nutrition

Find it online: https://cheerychop.com/colorful-beetroot-goats-cheese-carpaccio/