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Roasted Beetroot Carpaccio with Whipped Goat Cheese, Toasted Hazelnuts and Balsamic Reduction
Recipe

Roasted Beetroot Carpaccio with Whipped Goat Cheese, Toasted Hazelnuts and Balsamic Reduction

Starter • italy

A refined Italian-style antipasto of slow-roasted beetroot shaved into carpaccio, finished with whipped goat cheese, toasted hazelnuts, peppery rocket and balsamic reduction.

Why smarter

Roasting concentrates the beetroot’s sweetness without added sugar, while goat cheese provides satisfying protein and richness in a small portion—ideal for an elegant starter.

Chef tip

For true carpaccio finesse, chill the roasted beetroot well before slicing; a sharp knife or mandoline will give paper-thin, translucent rounds.

Soft line

Serve on chilled plates and keep the balsamic reduction warm for a beautiful, clean drizzle.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Medium beetroot, scrubbed and trimmed 600.000 g beetroot
2 Extra-virgin olive oil, plus extra to finish 3.000 tbsp extra-virgin olive oil
3 Fine sea salt 0.750 tsp sea salt divided
4 Freshly ground black pepper 0.500 tsp black pepper
5 Fresh thyme sprigs 4.000 sprigs thyme
6 Aged balsamic vinegar (Aceto Balsamico), good quality 120.000 ml balsamic vinegar for reduction
7 Soft goat cheese (chèvre), at room temperature 180.000 g goat cheese
8 Ricotta, drained if watery 120.000 g ricotta
9 Lemon zest 1.000 tsp lemon zest
10 Lemon juice 2.000 tsp lemon juice
11 Hazelnuts, roughly chopped 50.000 g hazelnuts toasted
12 Rocket (arugula) leaves, lightly dressed 40.000 g rocket
13 Parmigiano Reggiano, shaved (optional but classic) 20.000 g Parmigiano Reggiano optional

Method

  1. Roast the beetroot: heat the oven to 200°C. Place beetroot on a large sheet of foil, drizzle with 1 tbsp olive oil, add thyme sprigs and a pinch of salt, then wrap tightly. Roast until a knife slides in easily, 50–70 minutes depending on size. Cool completely, then rub off skins with kitchen paper and chill for 20 minutes for easier slicing.
  2. Make the balsamic reduction: simmer balsamic vinegar in a small saucepan over medium-low heat until reduced by about half and syrupy (it should coat the back of a spoon), 8–12 minutes. Remove from heat; it will thicken slightly as it cools.
  3. Toast the hazelnuts: in a dry pan over medium heat, toast chopped hazelnuts until fragrant and lightly golden, 3–5 minutes. Tip onto a plate to cool.
  4. Whip the goat cheese: in a bowl, combine goat cheese, ricotta, lemon zest, lemon juice, 1 tbsp olive oil, 1/2 tsp salt and black pepper. Whisk vigorously (or use a hand blender) until smooth, airy and spoonable.
  5. Slice and plate: slice beetroot very thinly with a sharp knife or mandoline. Arrange overlapping slices on 4 chilled plates. Lightly season with a pinch of salt and a little black pepper, then drizzle with the remaining 1 tbsp olive oil.
  6. Finish elegantly: add small quenelles or dollops of whipped goat cheese, scatter toasted hazelnuts, and top with a small tuft of lightly dressed rocket. Drizzle with balsamic reduction and, if using, finish with a few shavings of Parmigiano. Serve immediately.