Nordic Beetroot Carpaccio with Goat’s Cheese and Hazelnuts
Why this recipe works
- Clear texture contrast: Tender roasted beetroot is balanced by creamy goat’s cheese and crisp toasted hazelnuts.
- Bright, balanced dressing: Lemon cuts through the sweetness of the beetroot and the richness of the cheese.
- Easy to prepare ahead: The beetroot can be roasted in advance, leaving only slicing, dressing, and assembly before serving.
Get the most out of this recipe
Timing notes
- Let the beetroot cool before slicing: Warm beetroot is softer and harder to slice neatly, so allow it to cool until comfortable to handle.
- Dress just before serving: Adding the lemon dressing at the last moment keeps the slices glossy and helps the toppings stay distinct.
Ingredient notes
- Choose similar-sized beetroot: Small to medium beetroot of similar size will roast more evenly and give neater slices.
- Use a fresh, tangy goat’s cheese: A soft, crumbly goat’s cheese gives the best contrast against the sweet roasted beetroot.
- Toast the hazelnuts well: Light toasting brings out their nutty flavour and makes the final dish more aromatic.
Make-ahead tips
- Roast the beetroot in advance: Cooked, peeled beetroot can be kept chilled and sliced when needed.
- Assemble close to serving: Keep the dressing, cheese, nuts, and dill separate until the last moment for the cleanest presentation.
- Best once dressed: After dressing, the beetroot will gradually release juices and soften the toppings, so serve promptly.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Scrub the beetroot well, then wrap each beet in foil and set on a baking tray.
- Roast for 50 to 60 minutes, depending on size, until a knife slides in easily. Leave to cool until you can handle them comfortably.
- While the beetroot cools, toast the hazelnuts in a dry frying pan over a medium heat for 3 to 5 minutes, shaking often, until fragrant and lightly coloured. Tip onto a board and roughly chop.
- Rub the skins off the beetroot, then slice as thinly as you can with a sharp knife. Arrange the slices in a single layer, slightly overlapping, on a serving platter.
- Finely grate a little lemon zest into a bowl, then squeeze in the juice. Whisk in the rapeseed oil, fine sea salt and black pepper, then spoon the dressing evenly over the beetroot.
- Crumble the goat cheese over the top, then scatter over the hazelnuts. Finish with the fresh dill and serve straight away.
Recipe notes
Tips
- For the neatest slices, chill the roasted beetroot for 20 minutes before slicing.
- Dress the beetroot just before serving to keep the slices looking glossy and defined.
- If serving to pregnant people, young children, or anyone immunocompromised, choose a pasteurised goat cheese.
Substitutions
- Replace Hazelnuts with Walnuts for a slightly more bitter, robust crunch.
- Replace Rapeseed oil with Extra-virgin olive oil for a fruitier dressing.
- Replace Fresh dill with Fresh chives for a milder, oniony finish.
Storage
- Refrigerate up to 2 days
- Store roasted beetroot (undressed) in an airtight container in the fridge. Assemble and dress just before serving; once dressed, the beetroot will weep and soften the toppings.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 15min (15min active)
- Difficulty: Easy
- Cuisine: Nordic
-
Allergens:
Hazelnuts Milk Tree nuts
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