Beef And Beet Carpaccio Recipe
Goat Cheese, Sliced Beets, Pistachios, North Carolina Sea Salt.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Beets
Wash and trim the beets. Wrap them in aluminum foil and roast in a preheated oven at 400°F (200°C) for about 45-60 minutes or until tender. Once cooked, allow them to cool, then peel and slice thinly.
- 2
Prepare the Beef
Wrap the beef tenderloin tightly in plastic wrap and place in the freezer for about 30-45 minutes to firm up. Once firm, slice the beef as thinly as possible using a sharp knife or a meat slicer.
- 3
Assemble the Carpaccio
On a large serving platter, arrange the slices of beef in an overlapping pattern. Layer the sliced beets on top of the beef.
- 4
Garnish
Crumble goat cheese over the beef and beets. Sprinkle chopped pistachios and season with North Carolina sea salt and fresh black pepper to taste.
- 5
Dress the Carpaccio
Drizzle olive oil and balsamic vinegar over the assembled dish just before serving.
