Beet Carpachio with Mint Vinaigrette
If you’re looking for a dish that’s both elegant and refreshing, Beet Carpaccio with Mint Vinaigrette is the perfect choice. This vibrant appetizer highlights the sweetness of roasted or boiled beets, sliced paper-thin and dressed with a zesty mint vinaigrette. The result is a plate that feels fancy enough for a dinner party but simple enough for a weeknight.
Carpaccio traditionally refers to raw, thinly sliced meat or fish, but here we’re taking inspiration from the concept and using beets as the star. Their earthy flavor is beautifully balanced by the brightness of fresh mint, the tang of vinegar, and the richness of a good-quality olive oil. The vinaigrette brings everything to life, creating layers of flavor that make every bite irresistible.
To prepare, start with medium-sized beets. Roast them wrapped in foil until tender, until you can easily pierce them with a knife. Once cooled, peel the skins and slice the beets as thinly as possible—a mandoline slicer works best, but a sharp knife and steady hand will do the trick. Arrange the slices in overlapping layers on a large serving plate, almost like petals of a flower.
For the vinaigrette, whisk together olive oil, rice vinegar, a touch of sugar, and plenty of fresh mint. The honey softens the acidity, while the mint adds a cooling, aromatic freshness that pairs perfectly with the beets. Drizzle this dressing generously over the beet slices, making sure each piece glistens.
Finish with a sprinkle of flaky salt, cracked black pepper, and crumbled goat cheese for richness. The result is a dish that looks like it belongs in a fine dining restaurant but takes minimal effort to create.
This Beet Carpaccio with Mint Vinaigrette is light, colorful, and packed with nutrients. It’s a lovely way to showcase seasonal produce while impressing your guests—or simply treating yourself to something special.
Beet Carpachio with Mint Vinaigrette
Ingredients
- 1 lb Beets-scrubbed and trimmed
- 1/3 cup rice vinegar
- 1/4 cup mint-chopped-plus extra for garnish
- 2 tbsp olive oil
- 1 tsp sugar
- 2 oz goat cheese-crumbled
- 1/4 tsp flaky sea salt
- 1/8 tsp black pepper
Instructions
- Preheat oven to 375'. Wrap beets loosely in aluminum foil and place on a baking sheet. Roast until easily pierced with a knife, about 60 minutes. Let cool.
- Slip the skins off or use a knife/peeler to peel the beets. Slice thin with a knife or mandolin. Chill for 1 hour or overnight.
- Blend vinegar, mint, oil and sugar until smooth.
- Arrange beets on a serving platter. Drizzle with vinaigrette and top with goat cheese, salt, pepper and additional mint.