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Beetroot Carpaccio & Goat Cheese

I have that souvenir of these horrible beetroots I was forced to eat at school. For a very long time, beetroots and Brussel sprouts were a no go for me!I must say that Brussel sprouts still are, but I became to like very much the taste of beetroots… and don’t get me started on the depth of the color!

The other day, while shopping, I came face to face with a bunch of beetroots. Yes you read me well! They were staring at me, screaming, “try me… I know that you used not to like me, but you changed, so try me”. I realized they were right so I grabbed one of them… just to try!So yesterday, I decided it was time to give Miss Beet a shot.It was the first time I prepared a dish using beetroot. The result was fresh, tasty and light.I hope you will enjoy.


Preparation time: 15 mn

Course: Main or starter

Color: Red & Green

Servings: 2


For the Carpaccio

  • 1 Beetroot

  • Rocca Salad

  • Goat Cheese

  • Fresh Dill

  • Fresh Chives

  • Green Onions

  • Edible flowers

  • Lemon

  • Oilive OIl

  • A pinch of Cinnamon

  • Salt & Pepper

For the Candied Walnut:

  • 1/4 Cup of Walnuts

  • 1 Tablespoon of Sugar

  • 1 Teaspoon of Butter

  • A pinch of Rosemary


For the Carpaccio:

I have used raw beetroot because I like the crunchy consistence of it. If you’d rather like your beetroot cooked, bring water to boil & place the cleaned beetroot with its skin in the water. Boil for about 45 minutes or until tender. Wait for them to cool down.

  • Remove the skin.

  • Cut very thin slices and set nicely in a plate.

  • Drizzle a pinch of cinnamon on the beets.

  • Add Rocca leaves and Goat cheese.

  • Sprinkle the plate with dill, chives, green onion,

  • Decorate with edible flowers & candied walnuts.

  • Sprinkle some olive oil & Lemon juice over the plate

  • Finish with salt & Pepper.

For the candied walnuts:

Preheat a Pan over medium heat.

Put all ingredients together and mix with a wooden spoon until the sugar is liquefied.

When the caramel is formed continue moving the walnuts so they become nicely coated. This should take around 5 mn.

When they have reached a nice brown color, dispose them on a parchment paper for them to cool down.

Next time I will try making the caramel with maple syrup instead of sugar. I am sure it will be much better… for the taste, the waist & the health!

I hope you enjoy!

Until next time.


This Blog is all about my love for Colors, Art, Food, Healthy living, Design & more generally about all the good and colorful things life has to offer.

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