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Beet Carpaccio with Mint Vinaigrette
Beet Carpaccio with Mint Vinaigrette
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Vibrant beet carpaccio with creamy goat cheese and refreshing mint vinaigrette, a stunning appetizer for any gathering.
Ingredients:
  • 6 2-inch beets, trimmed, as evenly sized as possible
  • 2 ounces soft fresh goat cheese, or more to taste
  • sea salt and freshly ground black pepper to taste
  • 0.33333334326744 cup rice vinegar
  • 0.25 cup chopped fresh mint
  • 0.25 cup olive oil
  • 1 teaspoon white sugar
Instructions:
  • Fill a pot with 3 inches of water, bring to a boil, then lower to medium heat. Arrange beets in a steamer basket, cover, and steam until tender, 35 to 50 minutes. Check water level occasionally. Once done, cool for about 30 minutes before serving.
  • Peel the beets, starting with the golden beets if using both red and golden to prevent color mixing. Remove any root stems. Thinly slice the beets and arrange them on a platter, alternating red and golden slices in a circular pattern. Scatter goat cheese on top, ensuring a balance between visibility of beets and generous cheese coverage. Finish with a sprinkle of sea salt and black pepper for seasoning.
  • Mix together rice vinegar, olive oil, fresh mint, and sugar in a small bowl. Pour the blend over the beets.

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