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Chioggia Beet Carpaccio over a bed of beet greens, garnished with crumbled goat cheese, toasted pine nuts, purple scallions, and flaky Maldon salt. The dish is served on a large, round green serving plate that is shaped to look like a leaf of lettuce, and the serving plate is on a purple and beige silk scarf. The background is a white marble surface.

Chioggia Beet Carpaccio

InstaGrandma's Kitchen
This Chioggia (pronounced key-OH-jee-uh) Beet Carpaccio is the perfect vegetarian stand-out side dish or appetizer to serve if you want to make a good impression. The thinly sliced beets are dressed simply and served over a bed of their own greens, then garnished with goat cheese, toasted pine nuts (or pignoli, piñón, or pinoli), purple scallions, and flaky Maldon salt.
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Prep Time 5 minutes
Cook Time 5 minutes
Marinating Time 10 minutes
Course Appetizer, Salad, Side Dish
Servings 4

Equipment

  • mandoline slicer

Ingredients
  

  • 2-3 small Chioggia beets, washed, scrubbed, and sliced very thinly using a mandoline
  • 8-12 Chioggia beet leaves, washed, dried, and stems removed
  • 1 lime, juiced
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp Blue Agave nectar (sometimes referred to as agave syrup)
  • 1 Tbsp goat cheese (omit if vegan), crumbled
  • 2 tsp pine nuts
  • 1-2 scallions (cilantro works great too), chopped
  • 1-2 pinches Maldon salt (flaky salt)

Instructions
 

  • Heat a small skillet on medium-high until hot. Add the pine nuts and toast for about 5 minutes, stirring or shaking the pan occasionally. Remove when they're golden brown and fragrant. Set aside to cool while you construct the rest of the dish.
  • In a small mixing bowl, combine the agave nectar, lime juice, and olive oil. Whisk well until fairly combined (you're not looking for an emulsion, just a light dressing). Add the beet slices, making sure each slice is coated, and marinate for 10 minutes.
  • On a serving plate, arrange the beet leaves with the bottoms facing the center. Fan them out so that they look kind of like the shape of a flower.
  • Lay the dressed beet slices over the leaves, creating concentric circles of overlapping beets, as shown.
  • Garnish with scallions, goat cheese, toasted pine nuts, and Maldon salt. Serve and enjoy!
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