Chioggia Beet Carpaccio

Paper-thin raw beet rounds fanned out to show their candy stripes, dressed simply and crowned with goat cheese.

  • Serves4
  • Prep20 min
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Ingredients

  • 3 medium Chioggia beets, peeled
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp flaky sea salt
  • 1/2 tsp fresh cracked pepper
  • 1/4 cup soft goat cheese, crumbled
  • 3 tbsp shelled pistachios, chopped

Method

  1. Peel the beets and shave them into paper-thin rounds on a mandoline just before serving.
  2. Fan the rounds out across a wide plate so each candy-stripe circle shows.
  3. Whisk the olive oil and lemon juice together and spoon it evenly over the slices.
  4. Scatter the flaky salt and cracked pepper across the beets.
  5. Dot the plate with crumbled goat cheese and chopped pistachios.
  6. Serve at once so the slices stay firm and the rings stay vivid.
Chioggia beets hide a pink-and-white bullseye that only shows when they are served raw and shaved thin. Boiling would bleed those candy-stripe rings into a dull pale wash, so the mandoline and a cold plate are the whole point. Slice them just before serving and the concentric stripes stay bright enough to stop a guest mid-sentence.