Appetizer: United States – Juniper-Kissed Beet Carpaccio with Goat Cheese and Hazelnut

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

4 medium mixed red and golden beets
3 tbsp (45 ml) extra-virgin olive oil, divided
1 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste
1 1 / 2 tbsp (22 ml) sherry vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 / 2 tsp juniper berries, lightly crushed
1 tbsp finely minced shallot
1 tbsp (15 ml) fresh orange juice
1 cup (30 g) baby arugula or watercress, lightly packed
3 oz / 85 g goat cheese, crumbled
1 / 3 cup (40 g) toasted hazelnuts, roughly chopped
1 tsp orange zest

Instructions

Preheat the oven to 400°F (200°C). Scrub and dry the beets, drizzle with 1 tablespoon olive oil, season with a pinch of salt, and wrap each beet tightly in foil. Roast on a tray until fork-tender, 45–60 minutes depending on size. Let cool until handleable.
While the beets roast, toast the hazelnuts in a dry skillet over medium heat, shaking often, until fragrant and lightly browned, 3–4 minutes. Transfer to a towel, rub to remove most skins, and roughly chop.
Make the vinaigrette: In a small bowl, whisk together sherry vinegar, Dijon, honey, crushed juniper, minced shallot, and orange juice. Slowly whisk in the remaining 2 tablespoons olive oil until emulsified. Season with salt and black pepper to taste.
Peel the cooled beets (rubbing with a paper towel helps) and slice very thinly with a mandoline or sharp knife. Arrange the slices in overlapping circles on a chilled platter.
Toss the arugula lightly with 1–2 teaspoons of the vinaigrette and mound in the center of the beets.
Scatter goat cheese, toasted hazelnuts, and orange zest over the platter. Drizzle with enough vinaigrette to gloss the beets, and finish with a few grinds of black pepper and a pinch of salt.
Serve at room temperature or lightly chilled. Serves 4 as an appetizer.