Name: Vibrant Beet Carpaccio with Mint Vinaigrette
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: US
Ingredients: 6 medium (2-inch) beets, trimmed and evenly sized; 2 ounces soft fresh goat cheese, crumbled; Sea salt and freshly ground black pepper, to taste; 1/3 cup rice vinegar; 1/4 cup chopped fresh mint; 1/4 cup extra virgin olive oil; 1 teaspoon white sugar

Vegetable Salad

Beet Carpaccio with Mint Vinaigrette

Sep 27, 2025
by Abby Hackett
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

20 mins
COOK TIME

35 mins
TOTAL TIME

55 mins
SERVING

6 People
VIEWS

0

A vibrant and elegant vegetarian carpaccio featuring thinly sliced beets, creamy goat cheese, and a refreshing mint vinaigrette. This dish is a delightful way to showcase the natural sweetness of beets, transforming them into a sophisticated appetizer or light meal.

Ingridients

Adjust Servings

6 medium (2-inch) beets, trimmed and evenly sized

2 ounces soft fresh goat cheese, crumbled

Sea salt and freshly ground black pepper, to taste

1/3 cup rice vinegar

1/4 cup chopped fresh mint

1/4 cup extra virgin olive oil

1 teaspoon white sugar

Nutrition

Carbohydrate

9 g
Cholesterol

8 mg
Fiber

2 g
Protein

3 g
Saturated Fat

3 g
Sodium

166 mg
Sugar

7 g
Fat

12 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

42 mins

Prepare the beets: Fill a pot with 3 inches of water and insert a steamer basket. Bring to a boil over high heat. (5 minutes)

02

Step

35 mins

Steam the beets: Reduce heat to medium and place the beets in the steamer basket. Cover the pot and cook until the beets are easily pierced with a knife, checking the water level periodically. (35-50 minutes)

03

Step

5 mins

Cool the beets: Remove the pot from heat and let the beets cool until they are easy to handle. (30 minutes)

04

Step

2 mins

Peel and slice the beets: Once cooled, peel the beets. If using both red and golden beets, peel the golden beets first to prevent staining. Remove any remaining root stems. Thinly slice the beets using a mandoline or a sharp knife. (15 minutes)

05

Step

1 mins

Arrange the carpaccio: Arrange the beet slices on a serving platter, overlapping them slightly. Dot the top with crumbled goat cheese, ensuring a balance between the beets and cheese. Sprinkle with sea salt and freshly ground black pepper to taste. (10 minutes)

06

Step

2 mins

Prepare the vinaigrette: In a small bowl, combine the rice vinegar, olive oil, chopped fresh mint, and sugar. Whisk until well combined. (5 minutes)

07

Step

1 mins

Dress and serve: Drizzle the mint vinaigrette over the beet carpaccio. Serve immediately or chill for later. (2 minutes)

For best results, choose beets that are similar in size to ensure even cooking.
To save time, you can roast the beets instead of steaming them. Wrap them individually in foil and bake at 400°F (200°C) until tender.
The cooked beets can be stored in an airtight container in the refrigerator for up to 3 days.
Experiment with different types of cheese, such as feta or ricotta, for a variation in flavor.
Add a sprinkle of toasted nuts, such as walnuts or pistachios, for added texture and flavor.

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Abby Hackett

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Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.