Beet Carpaccio With Blue Cheese Mousse

Staff Writer
Delicious things happen when a few simple ingredients come together
Beet Carpaccio
Cooking Planit

Cooking Planit is a meal planning website that takes the thinking and the guess-work out of cooking. It helps home cooks plan and prepare full meals with step-by-step instructions, ensuring all recipes in the meal are ready at the same time.Created by Cooking Planit's culinary director chef Emily Wilson, this recipe is an elegant and sophisticated way to showcase beets. With Cooking Planit's tactics in mind, a few simple ingredients come together to make a exciting blue cheese mousse that adds the perfect amount of tang to the beet's subtle flavor. 

4
Servings
269
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Ounces blue cheese, crumbled
  • 1 Ounce cream cheese, softened
  • Kosher salt and black pepper, to taste
  • 1 Cup cooked and sliced asparagus, cut on a bias into 1/2-inch pieces
  • 2 medium red beets
  • 2 Tablespoons chopped chives
  • 1/3 Cup heavy cream
  • 3 Tablespoons walnut oil
  • 3 Tablespoons white balsamic vinegar

Directions

Preheat the oven to 400 degrees. 

Combine the blue cheese and cream cheese together in a small bowl and set aside. 
 
Wash the beets under cold water to remove any dirt, then wrap in a large piece of aluminum foil. Set the pouch on a baking sheet and bake until easily pieced with a fork, about 45-55 minutes. 
 
Place the heavy cream in a chilled metal mixing bowl. Using electric mixer, whip the cream into soft peaks. Use a spatula to fold a small bit of the whipped cream into the blue cheese mixture to lighten it. Then add the remaining whipped cream, and gently fold until no streaks remain. Refrigerate until ready to serve.
 
In a small bowl, combine the chives and white balsamic vinegar. Slowly drizzle in the walnut oil, whisking continuously, to create a vinaigrette. Season with salt and pepper to taste.
 
Peel the skin off of the beets once they are cool enough to handle. Slice the beets very thinly on a mandoline. You want them to be nearly paper-thin. Slice enough for 4-5 slices per serving. Wear gloves to prevent staining your hands.
 
Arrange 4-5 slices of beets in a circle or in a row on a plate. Use 2 spoons to form a quenelle, or football-shaped dollop, of the blue cheese mousse. Set this in the center of the beets. Sprinkle the asparagus pieces around the plate, then drizzle with the walnut vinaigrette. Season with a final sprinkle of salt. 

 

Beet Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Beet Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.

Nutritional Facts

Total Fat
24g
37%
Sugar
6g
N/A
Saturated Fat
10g
48%
Cholesterol
46mg
15%
Protein
5g
11%
Carbs
9g
3%
Vitamin A
152µg
17%
Vitamin B12
0.2µg
3.8%
Vitamin C
5mg
8%
Vitamin D
0.3µg
0.1%
Vitamin E
0.7mg
3.5%
Vitamin K
21µg
26%
Calcium
116mg
12%
Fiber
2g
8%
Folate (food)
70µg
N/A
Folate equivalent (total)
70µg
18%
Iron
1mg
7%
Magnesium
22mg
6%
Monounsaturated
6g
N/A
Niacin (B3)
0.6mg
3.2%
Phosphorus
112mg
16%
Polyunsaturated
7g
N/A
Potassium
285mg
8%
Riboflavin (B2)
0.2mg
8.9%
Sodium
325mg
14%
Zinc
0.8mg
5.4%