This Roasted Beet Carpaccio is a visually stunning and flavor-packed vegetarian appetizer. Earthy roasted beets are thinly sliced and beautifully arranged, then topped with creamy feta cheese, crunchy pistachios, and a drizzle of sweet-tangy balsamic glaze. Microgreens or arugula add a touch of peppery freshness, elevating this dish into a refined starter worthy of any fine dining menu.
Preheat oven to 400°F (200°C).
Scrub the beets and wrap each individually in foil.
Place them on a baking sheet and roast for 40–45 minutes, or until fork-tender.
Let cool slightly, then rub off the skins using a paper towel or gloves.
Using a sharp knife or mandoline, slice the beets into very thin rounds.
Try to keep red and golden beet slices separate to avoid staining.
On a large plate or individual appetizer plates, alternate red and golden beet slices in overlapping circles.
Lightly season with salt and pepper.
Sprinkle crumbled feta evenly over the beets.
Scatter crushed pistachios across the plate for crunch.
Drizzle with balsamic glaze and a little olive oil if desired.
Garnish with microgreens, arugula, or orange zest.
A crisp Sauvignon Blanc or a floral Riesling
Or serve alongside a refreshing sparkling water with lemon
Substitute goat cheese for a tangier, creamier option.
Use blood oranges and add a citrus vinaigrette for a different twist.
For extra crunch, add thinly sliced radishes or pickled onions.
0 servings