From the Journal
Roasted Beet Carpaccio with Goat Cheese & Chili Oil
This roasted beet carpaccio with goat cheese, white balsamic vinaigrette, and smoky chili oil is a vibrant, wellness-inspired appetizer that’s both elegant and nourishing.
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Yield: 8 servings Active Time: 25 minutes Total Time: 1 hour 15 minutes
This roasted beet carpaccio is a beautiful balance of earthy sweetness, creamy goat cheese, and smoky chili oil. Inspired by the vibrant, wellness-focused cuisine of Cal‑a‑Vie Health Spa, this elegant appetizer highlights simple seasonal ingredients elevated through thoughtful preparation. Finished with white balsamic vinaigrette and fresh herbs, it’s a colorful and nourishing first course perfect for entertaining or everyday dining.
Ingredients
Roasted Beets
4 golden beets
4 red beets
9 garlic cloves, peeled
9 sprigs fresh thyme
2 tablespoons extra virgin olive oil
2 teaspoons salt
½ cup water
½ cup goat cheese, chilled or lightly frozen for crumbling
Chili Oil
2 tablespoons smoked paprika
2 tablespoons piment d’espelette
1 cup avocado oil
Additional
White balsamic vinaigrette
Fresh herbs for garnish
Chili oil for finishing
Instructions
Roast the Beets: Preheat oven to 350°F. Trim the tops from the beets. Keeping red and golden beets separate, toss with olive oil and salt. Place each color in separate oven-safe containers with garlic cloves, thyme sprigs, and water. Cover with lids or foil and roast for about 45 minutes, depending on size, until a small knife easily pierces the center.
Cool & Peel: Allow the beets to cool slightly until comfortable to handle. Using your fingers or a paper towel, gently rub away the outer skins. Slice beets evenly for plating.
Prepare the Chili Oil: Combine smoked paprika, piment d’espelette, and avocado oil in a small saucepan. Heat gently to 160°F using a food thermometer. Remove from heat and let steep for 20 minutes. Strain through cheesecloth and reserve oil.
Assemble the Dish: Arrange sliced beets on a serving plate, alternating red and golden varieties. Drizzle lightly with white balsamic vinaigrette.
Finish & Serve: Top with crumbled goat cheese, fresh herbs, and a drizzle of chili oil. Serve immediately as a vibrant first course or light appetizer.