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Beet Carpaccio With Goat Cheese & Pistachios

Beet Carpaccio With Goat Cheese & Pistachios A vibrant, earthy, and refreshing appetizer that impresses every time! ⎯ GENERAL INFORMATION Makes: 6 servings Time: ~45 min. ✔ Vegetarian ⎯ INGREDIENTS • 2 beets • 2 cups arugula • 100 g goat cheese, crumbled • 2 tbsp chopped pistachios • 2 tbsp chopped walnuts • 1 tbsp balsamic reduction • 1 tsp olive oil • Salt and pepper, to taste For the vinaigrette: • 3 tbsp balsamic vinegar • 6 tbsp olive oil • 2 tsp brown sugar (optional) • 1 pinch salt ⎯ INSTRUCTIONS Prepare the vinaigrette • Whisk together balsamic vinegar, olive oil, brown sugar (if using), and salt. Set aside. Roast the beets • Wrap the unpeeled beets in aluminum foil and roast at 400°F (200°C) for about 45 minutes, or until a knife easily pierces them. • Let cool slightly, then peel (using gloves to avoid staining your hands). Assemble the carpaccio • Thinly slice the beets using a sharp knife or mandoline. • Marinate the slices in the vinaigrette for 10 minutes in the fridge, reserving some vinaigrette for later. Finish and serve • Toss the arugula with the remaining vinaigrette, salt, and pepper. • Arrange the beet slices on a plate, sprinkle with goat cheese, pistachios, and walnuts. • Place the arugula in the center, then drizzle with balsamic reduction and olive oil. ⎯ NUTRITION INFORMATION Total calories: 690 calories Nutrition per serving: • Calories: 115 calories • Protein: 2.25 g • Fat: 17 g • Carbs: 5 g • Fiber: 1 g At Verve, we’re committed to helping you get the food you need—learn more in our bio 🍇 Reviewed by Mariana Carstens, registered dietitian at Verve Market. ⎯ SOURCE Created by Maite Martínez, Chef at Verve Market. #BeetCarpaccio #VegetarianEats #HealthyAppetizer #GourmetRecipe #FoodLovers