Don't be intimidated by this recipe, because preparing this roasted beet carpaccio with goat cheese, pistachio crunch and honey is almost quicker than reading the name of the dish. A warm salad that's different, elegant and very healthy, with an ingredient that doesn't get as much attention as it deserves: the beet.
This root vegetable is as nutritious as it is versatile. Pickled or raw it's fabulous, since its nutrients are better preserved and fully utilized. But when it's roasted in the oven, as we'll do here, it transforms bringing out its sweet flavors. The combination with the tenderness of arugula, the more intense flavor of goat cheese and the crunchy pistachio-and-honey crust is an absolute delight. You have to try it!
You'll see how quickly it's ready, whether you prefer to roast the beets and gratin the cheese in the oven or choose to do it in your air fryer. Here are the ingredients and steps to prepare this summer's star salad, the roasted beet carpaccio with goat cheese, pistachio crunch and honey.
Ingredients
Serves 2
- 190 g goat log cheese
- 2 medium beets
- 3 handfuls of arugula (about 2 and a half cups)
- 3 teaspoons honey
- 1/4 cup shelled pistachios
- 4 tablespoons extra virgin olive oil (AOVE)
- 1 tablespoon apple cider vinegar or white wine vinegar
- Salt
- Freshly ground black pepper
Preparation
- Preheat the oven to 175º C (if your oven is convection) or 200º C (if it's not convection or if you prefer top-and-bottom heat). If you prefer, you can use your air fryer.
- In the Fissler handheld chopper mix 2 teaspoons of honey with the chopped pistachios.
- Clean and peel the beets. Slice them thinly with a sharp knife or a kitchen mandoline.
- Place 2 tablespoons of AOVE in a bowl, and add salt and freshly ground black pepper. Add the beet slices and toss well so they're coated.
- Now spread the beet slices on a baking tray lined with parchment paper and roast them for about 15 minutes at the temperature you preheated the oven to.
- Cut the goat cheese log into 6 slices.
- Make the vinaigrette in a bowl by adding the remaining honey, 2 tablespoons of AOVE, the vinegar (apple cider or white wine) and salt. Stir well with a fork or with the Tellier whisking and emulsifying spoon (which is a wonderful invention for emulsifying by hand!) and set aside.
- Take the beets out of the oven and let them cool a little. Do not turn off the oven.
- Arrange the goat cheese slices on a baking tray lined with parchment and spread the pistachio-and-honey mixture over them. Bake on the top rack for about 10 minutes or until you see them golden.
- While the cheese is in the oven, reserve 1/3 of the vinaigrette in a jar and put the arugula in the bowl with the remaining vinaigrette. Toss well so it's evenly coated.
- Place the beet slices on a large flat plate, spread the arugula on top and arrange the goat cheese with the honey-pistachio crunch in the center. Drizzle with the reserved 1/3 of vinaigrette and serve. What a show!
