Do you want to accommodate all your guests’ food preferences without compromising on bold flavors? This Golden Beetroot Carpaccio is your go-to festive appetizer, especially perfect for Christmas. It’s a great way to reduce the amount of animal protein on your menu while still delivering a dish that feels indulgent and satisfying.
You can choose either yellow or red beetroots, but yellow (or golden) beetroots bring a more delicate flavor profile, making them ideal for this recipe. Feel free to get creative with variations—swap the feta for mozzarella, use fresh basil instead of parsley, or try pine nuts instead of pistachios. This recipe is versatile, flavorful, and guaranteed to impress your guests, no matter their dietary preferences. For an extra special touch, roast the beets over an open fire or barbecue to bring out their natural sweetness with a smoky twist.
Step 1
Preheat your oven to 200°C (400°F). Wash the beetroots thoroughly, leaving the skin on. Wrap each beetroot individually in aluminum foil and a splash of neutral oil. Place the wrapped beetroots on a baking tray and roast in the oven for 45-60 minutes, or until a knife easily pierces through them. Once cooked, let the beetroots cool slightly. Peel off the skin by rubbing it with a paper towel or your hands (wear gloves to avoid staining). Set aside.
Step 2
Add the sliced onions to a bowl and add the vinegar, sumac, a splash of olive oil, and a pinch of salt and pepper. Let this pickle until we are ready to serve. In the meantime you can also roughly chop your fresh herbs and set them aside.
Step 3
Use a mandoline, vegetable peeler, or a sharp knife to thinly slice the beetroots into rounds. Arrange the slices in overlapping layers on a large serving platter or individual plated portions. drizzle this with good-quality olive oil and brush until everything is evenly covered and shiny. sprinkle with a pinch of salt to enhance the flavor.
Step 4
Now it's time to finish our dish! Top your beetroot carpaccio with some crumbled feta, the peeled pistachios, and add your fresh herbs in the middle. Top the herb salad with a nice scoop of the quick pickled onions and optionally you can add a little drizzle pomegranate molasses for an acidic note. Enjoy!
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