Light & Vegetarian: Beetroot Carpaccio with Lamb’s Lettuce and Goat Cheese

Summer is the perfect season for light and colorful food. This beetroot carpaccio brings freshness and flavor to your plate with lamb’s lettuce, juicy pear and creamy caramelized goat cheese. Topped with a vibrant orange vinaigrette, it’s made for flexitarians and vegetarians who love creative dishes. For a fun twist, you can add fake orange caviar – easy to make and guaranteed to impress.

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Ingredients for Beetroot Carpaccio with Lamb’s Lettuce and Caramelized Goat Cheese Pralines

(serves 2)

For the carpaccio

• 2 medium beetroot (pre-cooked or freshly boiled)

• 1 handful of lamb’s lettuce

• 1 ripe pear

For the topping

• 80 g goat cream cheese

• 2 tsp brown sugar

• 1 tbsp walnuts

  
  

For the orange vinaigrette

• 2 tbsp freshly squeezed orange juice

• 1 tsp Dijon mustard

• 1 tsp honey

• 2 tbsp olive oil

• 1 tsp white wine vinegar or apple cider vinegar

• Salt and pepper to taste

Optional for the orange fake caviar

• 100 ml orange juice1 g agar agar

• 200 ml neutral vegetable oil (chilled)

Preparation for Beetroot Carpaccio with Lamb’s Lettuce and Caramelized Goat Cheese Pralines

1. If using fresh beetroot, cook it in lightly salted water for about 40 minutes until soft. Peel, cool and slice it thinly. Arrange the slices in a circle on two plates.

   
   

2. To make the vinaigrette, whisk together orange juice, Dijon mustard, honey, vinegar and olive oil. Season to taste with salt and pepper. Use a brush to evenly coat the beet slices with the vinaigrette.

   
   

3. Wash and dry the lamb’s lettuce. Core and slice the pear into thin wedges. Place both in the center of the carpaccio.

   
   

4. Form small balls from the goat cream cheese and place them on a heatproof plate. Evenly sprinkle the balls with brown sugar. Carefully torch the sugar with a kitchen torch until a golden caramel crust forms. Let the pralines cool briefly, then place them decoratively on the plate.

   
   

5. Roughly chop the walnuts and toast them in a dry pan until golden and fragrant. Sprinkle over the dish.

   
   

6. Optional: For the fake caviar, bring the orange juice and agar agar to a brief boil while stirring. Let the mixture cool slightly. Using a pipette or squeeze bottle, drop the liquid into the chilled oil. Rinse the pearls with cold water and use them as a fruity topping.

   
   

Resumé

This beetroot carpaccio with pear, caramelized goat cheese and orange vinaigrette is a light and flavorful vegetarian appetizer – perfect for sunny days or special occasions. It’s elegant, refreshing and sure to impress.

Get inspired by food for flexitarians

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The tools for this recipe

For this dish to turn out as intended, the right tools matter:

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

• Electric salt & pepper mill – season one-handed, at the push of a button, precise like a pro kitchen.

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FAQ

Can I use pre-cooked beetroot?

Yes — ready-cooked (vacuum-packed) beetroot saves a lot of time and can be sliced thinly straight away. Freshly boiled beetroot tastes a little earthier but needs around 40 minutes of cooking.

How do I stop everything turning red?

Slice the beetroot on a separate board and drizzle the slices with dressing only just before serving. Add the creamy goat cheese and pear on top at the end so they stay light in colour.

What can I use instead of goat cheese?

Mild feta or a creamy soft cheese also pair well with the sweet pear and orange vinaigrette. For a vegan version, use a plant-based cream cheese.