Beet Carpaccio

A festive way to serve beets is carpaccio-style (paper-thin slices) with a sprinkling of crumbled blue cheese. Once hard to find, beautiful varieties of beets, such as pink-and-white-striped 'Chioggia,' electric-yellow 'Golden Detroit,' and ruby-red 'Moneta,' are more readily available.  Seek them out at our wonderful produce vendors.  Don’t forget The Cheese People for your carpaccio topping and our artisan bread vendors for your baguette. Ingredients:

  • 3 medium (about 1 pound) beets, such as red, golden, and/or Chioggia
  • 12 slice(s) (1/2-inch-thick) baguette, preferably whole-grain
  • 4 teaspoon(s) extra-virgin olive oil, divided
  • 1/4 cup(s) crumbled blue cheese, at room temperature
  • 1 teaspoon(s) chopped fresh herbs, such as dill, savory, or tarragon
  • 1/4 teaspoon(s) salt
  • Freshly ground pepper to taste


1. Place beets in a large saucepan and add enough water to cover by at least 2 inches. Bring to a boil; reduce heat to maintain a gentle simmer and cook until a fork inserted into a beet comes out with little resistance, about 40 minutes. (Overcooking will make the beets more difficult to thinly slice.) Drain and let stand until cool enough to handle.

2. While the beets cool, brush baguette slices with 2 teaspoons oil. To toast, preheat oven to 350°F. Arrange the slices in a single layer on a large baking sheet and bake, turning once halfway through, until toasted but not browned, about 14 minutes. (Alternatively, grill the bread over medium heat, turning once, until lightly toasted, 2 to 3 minutes.)

3. Trim both ends of the beets and rub off the skins with your fingers. Slice as thinly as possible, using a mandolin or sharp knife. Arrange the beet slices on a large platter or on 6 salad plates. Sprinkle blue cheese, herbs, salt, and pepper over the beets and drizzle with the remaining 2 teaspoons oil. Serve with the toasted baguette.