Beets and berries are magical together. They are twin rubies of taste glimmering on your plate as pleasing to your eye as your palate. Add in the crunch of pistachios, the creaminess of fresh goat’s cheese and the beauty of edible flowers and this Beet Carpaccio salad is a winner.Print
Thinly sliced beets married with berries, goat’s cheese, nuts, seeds and edible flowers.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Category: Salads
- Method: chopping
- Cuisine: Canadian
½ cups tender young salad greens
4 cups red, golden or candy cane (chioga) beets, cooked, peeled, sliced thinly and dried
1 small log fresh goat cheese, crumbled
Extra Virgin Olive Oil
Salt and Pepper – to taste
½ cup edible flowers (nasturtiums, pansies, violas, rose petals)
¼ cup chopped unsalted pistachios
¼ cup toasted sunflower seeds
40 or so fresh raspberries and/or blackberries
- Line 4 large plates with the lettuce and arrange the beet slices on each plate.
- Crumble the goat cheese on top.
- Drizzle with the balsamic reduction and extra virgin olive oil.
- Sprinkle with salt and pepper to taste.
- Garnish with edible flowers, pistachios, sunflower seeds and berries.
- Enjoy this late summer, early fall salad for lunch or as a first course at dinner.
Tip: The easiest way I know to cook beets is to cut off their top and tail and place them in a double foil-lined baking dish. Pour about 1-inch of water in around them, seal the foil up over the beets and roast them in the oven for about 90 minutes at 350F. Remove them from the oven, check they are fork tender then submerge them in a large bowl of ice water and within minutes the skins will slide off and you’ve not messed up your whole kitchen with beet juice!
Another Tip: If you have a jar of pickled beets, you can dry them off, slice them up and make this salad in far less time!
Keywords: beet carpaccio