Aegean Beet Carpaccio Recipe

Preheat and prepare beets

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem to prevent bleeding; do not peel. Rinse beets thoroughly under cold water and scrub to remove dirt.

Oil and season

Place each beet on a sheet of aluminum foil, drizzle with about 1/2 teaspoon extra virgin olive oil per beet, and sprinkle a light pinch of kosher salt and black pepper. Wrap tightly in foil, making individual packets.

Roast beets

Place foil-wrapped beets on a rimmed baking sheet. Roast in the preheated oven for 45–60 minutes, depending on size, until a paring knife or skewer slides easily into the center. Check at 40 minutes for doneness to avoid overcooking.

Cool and peel

Remove beets from the oven and let cool in their foil packets 15–20 minutes until cool enough to handle. Unwrap and slip skins off by rubbing with a paper towel or using a small paring knife; the skins should come off easily. Refrigerate beets until they are cool, or proceed if slightly warm (carpaccio can be served room temp or chilled).

Slice beets

Using a sharp knife or a mandoline set to about 1/16–1/8 inch, thinly slice the roasted beets into rounds. For an even carpaccio, aim for uniform slices. Separate red and golden slices if you want to layer visually.

In a small bowl or jar, combine 3 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon white wine vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Whisk or shake vigorously until emulsified. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, then taste and adjust acidity or sweetness as desired.

Arrange carpaccio

On a large platter or four individual appetizer plates, arrange beet slices in an overlapping single layer, alternating red and golden slices for contrast. Create a loose circular pattern or rows — leave a small center space for cheese and herbs.

Dot with goat cheese

Crumble or thinly slice the chilled French goat cheese and place small quenelles or dollops across the beet carpaccio. Aim for about 1 oz of goat cheese per serving (total 4 oz) distributed evenly.

Dress and finish

Drizzle the prepared dressing evenly over the beet slices (about 1/2 to 1 tablespoon dressing per serving). Sprinkle the chopped mixed fresh herbs and snipped chives over the top. Scatter toasted pine nuts or chopped walnuts if using. Add microgreens or a small handful of baby arugula for bite if desired.

Final seasoning

Finish with a light drizzle (about 1 tablespoon total) of extra virgin olive oil and a sprinkle of sea salt flakes over the assembled carpaccio. Grind a few turns of black pepper.

Serve

Serve immediately at room temperature or chilled. Provide small forks or tasting spoons so guests can get beet, cheese and herb in each bite.