Monday, March 8, 2010

Beet Carpaccio with Goat Cheese + Mint

photography + styling by karen mordechai

This starter couldn’t be more simple to prepare or more vibrant in color. We used a mandolin for very thin slices, and we also found that the longer you allow the beets to sit in the vinegar and oil, the softer and more enjoyable they are, so perhaps prepare this a bit ahead of time.

Recipe :: Beet Carpaccio

3 small red beets sliced thin with a mandolin
2 small golden beets sliced thin with a mandolin
1/8 – ¼ cup crumbled goat cheese
2-3 tbsp roughly chopped fresh mint
2 ½ tbsp White wine vinegar
¼ cup Olive oil
Coarse sea salt

Toss beets with vinegar and olive oil. Arrange slices on serving platter and crumble goat cheese over top. Sprinkle fresh mint and sea salt on, and serve ! This recipe serves 2 to 4 as a starter.


  1. Great - I'm happy you're starting with something so simple. This one I can do and it looks very tasty. I'm not sure where I can get golden beets in my city but I'll consider it a challenge!

  2. Once again, beautiful, simple. Looks like a winner.

  3. We're working with beets over at the brand new Vegetable of the Month Club too!

  4. Me encanta las remolachas y este carpaccio se ve delicioso, jamás había visto las remolachas doradas ...., el combinado es maravilloso.

    Un saludo

  5. so gorgeous... i'm making it this weekend!

  6. Your beet salad is absolutely stunning! Love it. proof that simple is best.

  7. The Color is exquisite! The Salad looks delicious!