Beetroot Carpaccio with Whipped Goat’s Cheese & Pistachio

Adventure Lifestyle Magazine
Oct 10
1 min read

An elegant vegetarian starter of roasted beetroot carpaccio, creamy whipped goat’s cheese, honey, and pistachio — a spring garden on a plate.

Inspired by the vibrant colors of early spring, this simple yet refined dish balances earthy beetroot with the smooth tang of whipped goat’s cheese and the crunch of pistachios. It’s proof that the most beautiful dishes often begin in the garden — a fresh, artful expression of seasonal eating from Adventure Lifestyle Magazine’s Spring Issue 2025.

Beetroot Carpaccio with Whipped Goat’s Cheese & Pistachi

Ingredients (Serves 4)

3 medium beetroot, roasted & peeled
120 g goat’s cheese
2 tbsp cream or Greek yogurt
2 tbsp pistachios, crushed
1 tbsp honey
2 tbsp balsamic glaze
Micro-greens or baby basil, to garnish

Method

Thinly slice roasted beetroot with a mandoline and arrange in overlapping circles on plates.
Whip goat’s cheese with cream or yogurt until smooth and airy.
Dollop or pipe cheese over the beetroot.
Drizzle with honey and balsamic glaze.
Sprinkle with crushed pistachios and garnish with microgreens.
Finish with a drizzle of olive oil, salt, and pepper.

Serving Suggestion

Serve chilled with crisp white wine or sparkling water infused with mint. For a modern twist, use golden and candy-striped beetroot for a burst of color.