Roasted Beet Carpaccio with Goat Cheese, Pistachio Crunch and Honey

Roasted beet carpaccio and goat cheese with crunchy pistachio and honey topping

Don't let this recipe intimidate you, because making this roasted beet carpaccio and goat cheese with crunchy pistachio and honey topping is almost quicker than reading the name of the dish. A different, elegant, and very healthy warm salad, featuring an ingredient that doesn't get as much attention as it deserves: beetroot.

This vegetable is as nutritious as it is versatile. Pickled or raw, it's fabulous, since its nutrients are better preserved and used to the fullest. But when roasted in the oven, as we'll do this time, it transforms, bringing out its sweet flavors. The combination with the tenderness of arugula, the stronger 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 you can have it ready, whether you prefer to roast the beetroot 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, roasted beet carpaccio and goat cheese with crunchy pistachio and honey topping.

Author

Claudia&Julia

Prep Time

15 minutes

Cook Time

25 minutes

Servings

2

Category

Starter

Ingredients

• 190 g goat cheese log
• 2 medium beets
• 3 handfuls of arugula (about 2 and a half cups)
• 3 teaspoons honey
• 1/4 cup shelled pistachios
• 4 tablespoons EVOO
• 1 tablespoon apple cider vinegar or white wine vinegar
• Salt
• Freshly ground black pepper

Directions

1. Preheat the oven to 175º C (if your oven has convection) or to 200º C (if it doesn't have convection or if you prefer to use top and bottom heat). If you prefer, you can use your air fryer.
2. In the Fissler manual chop-style chopper, mix 2 teaspoons of honey well with the chopped pistachios.
3. Clean and peel the beets. Slice them thinly with a sharp knife or with a kitchen mandoline.
4. Put 2 tablespoons of EVOO in a bowl, and add salt and freshly ground black pepper. Add the beet slices and mix well so they are coated.
5. Now spread the beet slices on a baking tray lined with parchment paper and bake them for about 15 minutes at the temperature you preheated the oven to.
6. Cut the goat cheese log into 6 slices.
7. Prepare the vinaigrette in a bowl by adding the remaining honey, 2 tablespoons of EVOO, the vinegar (apple cider or white wine), and salt. Stir well with a fork or with the Tellier emulsifying and whisking spoon (which is a wonderful invention for hand-emulsifying!) and set aside.
8. Take the beetroot out of the oven and let it cool slightly. Do not turn off the oven.
9. Place the goat cheese slices on a baking tray lined with parchment paper and spread the pistachio and honey mixture on top. Bake on the upper rack for about 10 minutes or until you see they are golden.
10. While the cheese is in the oven, set aside 1/3 of the vinaigrette in a jar and put the arugula in the bowl with the rest of the vinaigrette. Mix well so it is evenly coated.
11. Arrange the beet slices on a large flat plate, spread the arugula on top, and place the goat cheese with the crunchy honey and pistachio topping in the center. Drizzle with the 1/3 of vinaigrette you set aside and serve. You'll see what a showstopper it is!