A light and vibrant starter layered with thinly sliced beets, zesty vinaigrette, peppery arugula, and a sprinkle of toasted seeds for crunch — bold in color, refined in flavor.
Preheat oven to 400°F (200°C).
Wrap each beet in foil and roast for 45–60 minutes, or until tender when pierced with a knife.
Let cool slightly, then peel (skins will rub off easily with paper towels or hands).
Chill beets before slicing for clean presentation.
Use a mandoline or very sharp knife to slice beets as thinly as possible — 1–2mm if you can.
Arrange the slices in overlapping circles on individual plates or one large platter.
In a dry skillet over medium heat, toast:
2 tbsp pumpkin seeds
1 tbsp sunflower seeds
Stir frequently for 3–5 minutes, until golden and fragrant.
Let cool on a plate or paper towel.
In a small jar or bowl, whisk together:
Olive oil
Balsamic or red wine vinegar
Dijon mustard
Maple syrup or honey
Lemon juice
Salt & pepper to taste
Shake or whisk until fully emulsified.
Once beet slices are plated, scatter:
A handful of fresh arugula
Drizzle generously with vinaigrette
Top with:
Toasted seeds
Optional: crumbled goat cheese or feta
Finish with:
A pinch of flaky sea salt
A few cracks of black pepper
Serve immediately or chill for up to 30 minutes before serving.
Add orange or grapefruit segments for brightness
Use toasted hazelnuts, walnuts, or pistachios instead of seeds
Replace arugula with baby spinach or watercress
Add sliced avocado for creaminess
Serve with toasted sourdough crostini for texture contrast
Wine: Dry rosé, Pinot Noir, or a crisp white like Sauvignon Blanc
Cocktail: Elderflower spritz, beet gin fizz, or citrusy Aperol soda
Non-Alcoholic: Sparkling lemon water or cucumber-mint mocktail
4 servings