Beet Carpaccio with Farmer Cheese


I didn't like beets for the longest time, like 26 years of my life. It's that earthy taste I couldn't handle but again, who knew beets could be eaten roasted and does NOT have to be eaten raw or from a can. I had my first roasted beets  (with goat cheese) at a restaurant in Dallas, I loved it so much that I included a recipe in my ecookbook as well. If you are not a beet person, I totally get it since it takes a little warming up to, which is why beet carpaccio (with cheese of course) are just right for you. beetcarpaccio Beets are roasted, then thinly sliced to resemble carpaccio and served with your favorite cheese! I used my knife to slice roasted beets but you can use a mandolin if you have one. beetcarpaccioBeets are known for many health benefits because of it's high antioxidants, folate, and manganese content. Not only beet roots but beet greens are equally nutritious and shouldn't be discarded; I have seen it used mostly sauted but I am sure it could be used like most greens in recipes.beetcarpaccioThinner the better when it comes to carpaccio.

You can serve beet carpaccio with a drizzle of olive oil, salt and pepper but cheese takes this to a whole other level. In the past I have used goat cheese (they pair wonderfully) but since I had a giant block of farmer cheese hanging out in my fridge, I used it instead. Farmer cheese varies depending upon the region it is from, the kind I picked up is most likely Middle Eastern because apparently in US , farmer cheese is pressed cottage cheese and paneer in India.beetcarpaccioIf you are pressed on time, you can roast beets ahead of time, stored in the refrigerator and sliced right before serving. I prefer the beets served cold anyways so this is a great time saver as well. So without further delay and doubts, I hope you welcome Beet Carpaccio with Farmer Cheese with open arms into your life, or at least give it a try because you never know...[Tweet "Beet Lover or Not, Must Try Beet Carpaccio with Farmer Cheese #meatlessmonday"]

Beet Carpaccio with Farmer Cheese
Serves: 2-3
  • 2 beets, scrubbed and cleaned
  • 2-3 tablespoon olive oil
  • small block of farmers cheese, thinly sliced (or goat cheese)
  • salt, pepper to taste
  1. Preheat the oven to 400F.
  2. Wrap beets in a aluminium foil, drizzle olive oil, salt, pepper and allow it to roast for 45-50 minutes until fork inserted is soft (but not too soft).
  3. Allow it to rest for few minutes then remove from the foil, peel the skin and thinly slice it resembling carpaccio.
  4. Let it chill in the refrigerator for 30 minutes or so then assemble it into a plate with farmer cheese. Drizzle the remaining olive oil, sprinkle salt and pepper and enjoy.

*Farmer cheese had a pretty strong smell but it taste really good especially with gooey cheesy pizza! I have a gluten recipe cheesy coming your way on Wednesday featuring farmer cheese. Stay tuned.

Are you a beet lover or not? (If no, I hope you give Beet Carpaccio a shot).