Salt-Roasted Beet Carpaccio Recipe

Name: Salt-Roasted Beet Carpaccio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3 -pound box kosher salt; 4 medium beets, trimmed; 1/2 cup goat cheese; 1/4 cup creme fraiche; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 tablespoon red wine vinegar; 1 teaspoon minced shallot; Freshly ground pepper; Vegetable oil, for frying (about 1 cup); 4 to 8 fresh sage leaves; 2 cups baby arugula; Juice of 1/2 lemon; 1/4 cup pine nuts, toasted

Servings: persons

1 3 -pound box kosher salt
4 medium beets, trimmed
1/2 cup goat cheese
1/4 cup creme fraiche
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon red wine vinegar
1 teaspoon minced shallot
Freshly ground pepper
Vegetable oil, for frying (about 1 cup)
4 to 8 fresh sage leaves
2 cups baby arugula
Juice of 1/2 lemon
1/4 cup pine nuts, toasted

1
Preheat the oven to 350 degrees F. Put a 1/4-inch layer of salt in the bottom of a small baking dish.
2
Place the beets on top of the salt, making sure they are not touching each other.
3
Cover the beets with the remaining salt (save some for seasoning) and bake until fork-tender, about 1 hour, 15 minutes.
4
Remove the beets from the salt and let cool to room temperature.
5
Meanwhile, make the dressing: Puree the goat cheese, creme fraiche, olive oil, vinegar and shallot in a blender until smooth.
6
Season with salt and pepper.
7
Refrigerate until ready to use.
8
Heat the vegetable oil in a small skillet over medium heat until shimmering.
9
Add the sage leaves and fry until crisp, 5 to 10 seconds.
10
Transfer with a slotted spoon to a paper towel-lined plate to drain; season lightly with salt.
11
Peel the beets (the skins will slip right off) and slice into thin rounds using a mandoline or sharp knife.
12
Divide the beet slices among plates.
13
Spoon some of the goat cheese dressing on top.
14
Put the arugula in a bowl, drizzle with the lemon juice and olive oil, season with salt and toss.
15
Add the arugula salad to the plates; drizzle with more goat cheese dressing, if desired.
16
Top with the pine nuts and fried sage.
17
Photograph by Yunhee Kim

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 3 -pound box kosher salt, 4 medium beets, trimmed, 1/2 cup goat cheese, 1/4 cup creme fraiche, and more.

Yes, Salt-Roasted Beet Carpaccio falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salt-Roasted Beet Carpaccio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions