Beet Carpaccio With Blue Cheese Mousse

Delicious things happen when a few simple ingredients come together

Cooking Planit is a meal planning website that takes the thinking and the guess-work out of cooking. It helps home cooks plan and prepare full meals with step-by-step instructions, ensuring all recipes in the meal are ready at the same time.Created by Cooking Planit's culinary director chef Emily Wilson, this recipe is an elegant and sophisticated way to showcase beets. With Cooking Planit's tactics in mind, a few simple ingredients come together to make a exciting blue cheese mousse that adds the perfect amount of tang to the beet's subtle flavor.


  • 2 Ounces blue cheese, crumbled
  • 1 Ounce cream cheese, softened
  • Kosher salt and black pepper, to taste
  • 1 Cup cooked and sliced asparagus, cut on a bias into 1/2-inch pieces
  • 2 medium red beets
  • 2 Tablespoons chopped chives
  • 1/3 Cup heavy cream
  • 3 Tablespoons walnut oil
  • 3 Tablespoons white balsamic vinegar


Calories Per Serving269

Folate equivalent (total)70µg18%

Balsamic Beet Carpaccio with Goat Cheese and Hazelnut Dressing

Light and full of flavor dish for beet lovers and hesitant ones.


  • 2 whole Beets
  • 4 Tablespoons Balsamic Vinegar
  • 1 bunch Ollo Rosso Lettuce Leaves (or Any Other Variety)
  • 1 bunch Spinach
  • 5-⅓ ounces, weight Goat Cheese
  • 1 teaspoon Sumac (optional)
  • 2 Tablespoons Hazelnuts
  • 2 teaspoons Dijon Mustard
  • 1 Tablespoon Balsamic Vinegar
  • 2 whole Blood Oranges, Zest Only
  • 2 Tablespoons Blood Orange Juice (from Segmenting)
  • 1 teaspoon Honey
  • ¼ teaspoons Salt
  • ¼ teaspoons Freshly Grounded Black Pepper
  • 2 Tablespoons Extra Virgin Olive Oil


The day before, peel and slice the beet as thin as possible (I recommend using a mandoline). Place in a shallow bowl, pour over 4 tablespoons of balsamic vinegar, cover and place in the fridge overnight. (You can also skip this step.)

Before serving, take the beets out of the fridge, drain and let them come to room temperature.

To segment the blood orange, slice of the top and bottom parts and carefully slice the rest of the skin with a knife, holding the blood orange firmly on the cutting board. This will reveal the segments and make it easier to release them. Take the blood orange in the palm of your hand and make careful incisions on both sides of the segments, releasing them into a bowl. Once done, give a good squeeze to get all the juice out. Reserve 2 tablespoons of juice for the dressing, and mix the rest with lettuce and spinach.

To make the dressing, toast the hazelnuts in a dry pan for about 5 minutes, shaking frequently, then chop/crush them roughly. Mix together mustard, vinegar, zest, blood orange juice and honey. Season the dressing with salt and pepper, the whisk in olive oil and hazelnuts.

Arrange the beets on a plate (to make it look like the photo, start with circles of beets on the sides of the plate and, with each circle, move closer to the centre).

Scatter pieces of goat cheese on top, spoon some hazelnut vinaigrette and finally sprinkle sumac. Serve with the salad on the side and crusty bread.

Note: Neatly arranging the beets will take some time, you can also just throw all the ingredients in a bowl and serve as such. Enjoy!

Modernist Tools, Ingredients, and Techniques Used

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3. Blue cheese and honey tartine

A tartine is a French open-face sandwich, often made with sourdough bread just a slice of bread or toast with delicious toppings, very similar to bruschetta or crostini. So don't just have it for breakfast, it is the perfect party food too.

Serves 4 (or 2 if you're feeling greedy)

4 slices sourdough bread or good-quality rustic bread
50-60g blue cheese, such as stilton, gorgonzola or roquefort. (It also works with soft blue cheeses such as dolcelatte and cambozola.)
2-3 tbs runny honey

Lightly toast each side of the bread.

Sprinkle one side of the toast with cheese. Grill for about 1 minute or until the cheese is beginning to melt.

Drizzle over a little honey and serve immediately.

Tips: If your honey isn't runny then put the jar (minus the lid) in the microwave and microwave on Medium-High in 10 second bursts until it begins to soften. Alternatively put the jar in a bowl with some boiling water. (You may have to refresh with more boiling water.) But after 10 minutes or so the honey will begin to loosen to drizzling point. Equally, honey is easier to drizzle if you run hot water over a metal spoon before dipping it into the honey jar, (assuming you are not using the stuff that comes in a squeezy bottle). Nice additions to your tartine are caramelised apples or pears, grilled figs, crisp bacon, cured meats or chopped nuts such as hazelnuts or walnuts. (Although possibly not all at once.)

Pickled Beet Dip ♥ Easy Recipe!

No surprise that I loved this beet dip -- yes, when you collect beet recipes, people starting calling you the Beet Queen for good reason. But I didn't expect everyone else to love this beet dip -- but they did!

The dip starts with a jar of pickled beets and whizzes up in the food processor in just a few minutes. It keeps too -- making it easy to make ahead and keep on hand for several days.

Because you'll ask? Yes, the color is really truly that pink!

THREE DAYS LATER: Brilliant! My friend Tanna from the Dallas food blog My Kitchen in Half Cups made this dip using homemade pickled beets and substituting canned beans for the cream cheese! She served the dip at a 'Little Bites' Dinner detailed in a post called, Pink, Purple, Red or Rouge.


1 16-ounce jar pickled beets, drained (see NOTES)
1 thick slice red onion
8 ounces low-fat cream cheese (also called Neufchatel)
Horseradish to taste (see NOTES)

Chop the beets and onion in a food processor until very small. Add the cream cheese and process until smooth. Add the horseradish. Spread over crostini or crackers.

Per Tablespoon: 28Cal 2g Tot Fat 0g Sat Fat 5mg Cholesterol 66mg Sodium 3g Carb 0g Fiber 0g Sugar 1g Protein Weight Watchers 1 point

Per Quarter Cup: 114Cal 6g Tot Fat 4g Sat Fat 21mg Cholesterol 266mg Sodium 11g Carb 2g Fiber 1g Sugar 3g Protein Weight Watchers 2 points

Beet & Grapefruit Carpaccio with Goat Cheese

Citrus season is in full effect, and I couldn’t be more thankful. Bright, juicy, and refreshing oranges and grapefruits help ease the pain of freezing temperatures. I could live on soups and stews during the winter months, but the truth is that after a while my body craves salad.

Seasonal Salad

Every season I have one go-to salad recipe that I make at least once a week – over the past few years it’s been my Strawberry Arugula Salad in the spring, Peach Panzanella Salad in the summer, Roasted Delicata Squash Apple Salad in the fall, and my Citrus Fennel Salad in the winter. But this winter, a new favorite has been added to the menu many weeks in a row.

My Beet & Grapefruit Carpaccio with Goat Cheese is a delicious and beautiful dish easy enough to make for yourself and pretty enough to serve to company. It may not look like a typical salad to you – after all, there are no greens on the plate. But it fits the definition of salad according to Merriam Webster: “A salad is a dish consisting of a mixture of small pieces of food, usually vegetables.”

If you insist on your salads including a bed of greens, by all means add some arugula or spinach to your plate and layer the carpaccio on top. I do this myself if I want to make this appetizer/side dish salad into a full lunch.

Grapefruit Season

Perhaps you’ve seen beets with oranges at a restaurant, but beets and grapefruit are an incredibly delicious pairing as well. If you haven’t tried it yet, now’s the perfect time, especially if you can get your hands on Winter Sweetz Texas Red Grapefruits.

I previously told you all about these Texas red grapefruits, including how to segment them and various ways to enjoy them, but as a reminder, these grapefruits are particularly sweet due to the cool nights and warm, balmy days of the Rio Grande Valley.

Luckily we still have a couple more months to enjoy this lycopene- and vitamin C-rich fruit – they’re in season through March. Grapefruits are also a good source of fiber and lower in sugar than many other fruits (and the sugar is naturally occurring, not added, so nothing to worry about).

Vegetable Carpaccio

You may have heard of beef carpaccio, but beet carpaccio? Yes, it’s a thing – it’s even mentioned in The Flavor Bible as a technique for using this root vegetable. Carpaccio is a dish typically made of thinly pounded, raw meat or fish. It’s usually served as an appetizer, lightly dressed with olive oil lemon juice, salt, and pepper.

As vegetarian and vegan diets have become more popular, so too have carpaccios made of vegetables. Essentially you could make carpaccio out of any vegetable that can be thinly sliced – fennel, cucumber, radishes, and zucchini are some others to try in addition to beets.

Beet carpaccio is very easy to make, especially when you start with pre-cooked beets like I do in this recipe. You could of course roast your own beets as a first step to making this carpaccio, but what makes this dish so simple is using vacuum-sealed steamed and peeled beets. I buy mine at Trader Joe’s, but many supermarkets now carry some brands of these beets – you’ll find them in the refrigerated section of the fresh produce department.

I find the easiest way to get thin, evenly sliced beets is to use a mandoline, but you could of course slice the beets by hand if you don’t have one. A word of advice when prepping beets – wear disposable cooking gloves and an apron, and don’t use a wooden cutting board. If you’ve never worked with beets before, news flash: they stain!

Find out why beets are a beneficial veggie to add to your diet and various ways to enjoy them in my article at Today’s Dietitian Magazine. Want more recipes with beets? Try my Beet & Goat Cheese Quinoa Salad and Roasted Root Vegetable Salad.

Composing Beet & Grapefruit Carpaccio

To get beautiful grapefruit segments like you see here, head back to my previous post to learn how to segment them without getting any of the bitter pith. Once you have your beet carpaccio and grapefruit segments all you have to do is layer them, drizzle with extra-virgin olive oil and aged balsamic vinegar, and sprinkle with coarse salt and freshly ground black pepper.

You can stop right there, or if you’re a cheese lover like I am you can sprinkle some crumbled goat cheese on top. And if you’re serving this to company, you can get all fancy and add some minced chives for a pop of color and flavor.

In the recipe below I specify ingredient amounts based on the platter I made, but generally speaking you don’t need to be so exact with this type of recipe. Just make sure you have extra beets and grapefruit in the house, because you will likely want to make this Beet & Grapefruit Carpaccio time and again before the winter is over!

Beet Carpaccio au Bleu

Recipe by Patrick DuPays of Z Cuisine in Denver. From “Colorado Organic,” by Jennifer Olson. The recipe calls for Abbondanza Farm beets and onions, Cure Organic Farm greens. Serves 4.

1/2 tablespoon Herbes de Provence

1 tablespoon whole peppercorns

4 tablespoons extra virgin olive oil

4 cloves garlic, smashed with skin on

1 small sweet onion, sliced thin

1 pound baby turnips, sliced thin

Z Mix: In a clean coffee grinder, blend ingredients to desired texture.

Salad: Preheat oven to 375 degrees. To prepare the beets, cut leaves and stems off, leaving an inch of stem. Clean beets well with a vegetable scrubber and cut off the root tip. Layer a sheet of foil, then a sheet of parchment paper. Place beets on the parchment paper and sprinkle with 1 teaspoon kosher salt, olive oil, garlic and Z mix. Seal beets by closing parchment and foil like an envelope. Bake for 45 minutes to 1 hour.

Let the beets cool to room temperature. Toss greens with 2 tablespoons of olive oil and add them to a large serving platter. Slice the beets thinly and lay them slightly overlapping each other on top of mixed greens. Lay sliced onions and turnips on top of the beets and greens. Drizzle the remaining olive oil over the entire plate and sprinkle with crumbled blue cheese.

Beetroot recipes

The beetroot - quite literally the root of the beet plant - is normally associated with its luminous pink stain and earthy taste. Aside from these connotations, however, it is a versatile vegetable with plenty of lesser known varieties available in varying shades of reds, yellows and oranges.

Often paired with fish, vibrant beetroot can be used to add colour and depth to many dishes. Anna Hansen’s Beetroot and liquorice cured salmon recipe makes a visually stunning meal, while Andy McLeish serves a chunky beetroot chutney with his Fish dogs, a twist on a street food favourite.

Colin McGurran’s beautiful Pigeon with textures of beetroot recipe highlights many of the other ways to cook and prepare it, such as puréeing, pickling, smoking and dehydrating. Many chefs favour the sweetness of beetroot as a dessert ingredient, such as Christoffer Hruskova’s simple Beetroot sorbet recipe, to Agnar Sverrisson’s Chocolate parfait with beetroots and yoghurt ice cream.

Carpaccio [pronounced kar-PAH-chee-oh] is an hors d'oeuvre, errr, make that antipasto since carpaccio is an Italian appetizer not a French appetizer. Usually, carpaccio is an elegant plate of very thin slices of high-quality uncooked meat or fish (usually beef or venison or salmon or tuna) with a sauce. The distinctive elements? Thinness and rawness.

So yeah, this is beet, not beef! carpaccio and the beets are cooked instead of raw. But isn't it just the prettiest salad ever? And it's sooo easy! And soooooo good!!

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