Ingredients
- —1 large cooked beetroot, sliced paper-thin
- —1 tablespoon goat or sheep cream cheese (loosely crumbled)
- —1 tablespoon fresh dill or chives, finely chopped
- —1 teaspoon olive oil
- —1 teaspoon lemon juice
- —1 teaspoon lemon zest
- —1 small gherkin, very finely chopped (optional)
- —Pepper and sea salt to taste
Instructions
- Slice the beetroot into very thin rounds, preferably using a mandoline.
- Arrange the beet slices overlapping on a flat plate.
- Mix olive oil, lemon juice, and lemon zest with pepper and sea salt.
- Drizzle the dressing over the beet slices.
- Crumble the goat cream cheese over the carpaccio.
- Garnish with fresh dill or chives and optionally finely chopped gherkin.
Serving Tip
Serve on a large, flat plate to highlight the vibrant color of the beetroot. Velvety, fresh, and elegant — a modern carpaccio with pure flavors and beautiful textures.
Storage Tip
Keeps for up to 1 day; add the dressing just before serving for the best shine.
RECIPE_ID: 484cf943...
LAST_UPDATE: 2/18/2026