Beet Carpaccio with Blue Cheese Mousse

1hr 50min prep 20min cook 1hr 30min  |  Created by: Emily Wilson

This dish is so elegant and delicious, it's sure to make anyone feel special.

Ingredients

  • Asparagus — 1 Cup

  • Fresh Chives — 2 Tablespoons

  • Red Beets, Medium — 2

  • Blue Cheese, Crumbled — 2 Ounces

  • Cream Cheese — 1 Ounce

  • Heavy Cream13 Cup

  • Black Pepper

  • Kosher Salt

  • Walnut Oil — 3 Tablespoons

  • White Balsamic Vinegar — 3 Tablespoons

Equipment

  • Aluminum Foil

  • Ice

  • Plastic Gloves

  • Electric Mixer

  • Oven

  • Stove Top

  • Baking Dish, 8"x8"

  • Chef's Knife

  • Cutting Board

  • Mandoline

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Medium — 2

  • Mixing Bowl, Small

  • Saucepan, Medium (2-4 QT)

  • Slotted Spoon

  • Spatula

  • Whisk

Notes

  1. I love the flavor and scent that the walnut oil lends to this dish, but if you prefer not to invest in a can of the unique oil, you can drizzle with extra virgin olive oil instead. Consider sprinkling the plate with crushed walnuts or pistachios for that added nut flavor.

    Feel free to prep the beets, asparagus and mousse the day before, then plate just before it's time to eat.

    If you don't have an electric mixer, the hand-held beaters will work as well. Using a metal mixing bowl and chilling it ahead of time works best. Read about the inspiration behind this beautiful dish in this blog post.
     

Prep Steps

  • 1

    Place the metal mixing bowl from your electric mixer in the freezer for whipping the cream. Let chill as you prep other ingredients.

  • 2

    Place cream cheese and blue cheese in a medium mixing bowl. Sprinkle with salt and pepper, then let soften as you prep other ingredients.
    Kosher SaltBlack PepperBlue Cheese, CrumbledCream Cheese

  • 3

    Snap the rough ends off each stalk of asparagus. Discard the root ends, then slice the asparagus on the bias (diagonally) into 1/2 inch pieces about 1/4 inch thick to measure the indicated amount.
    Asparagus

  • 4

    If you purchased beets with the greens attached, cut the stems off just above the root of the beet and discard. Wash beets under cold water to remove any dirt, then wrap in a large piece of aluminum foil. Set pouch in a baking dish or on a sheet pan.
    Red Beets, Medium

  • 5

    Finely chop chives to measure the indicated amount. Place in a small mixing bowl.
    Fresh Chives

  • 6

    Place heavy cream in the chilled metal mixing bowl. Using electric mixer, whip cream into soft peaks.
    Heavy Cream

  • 7

    Use 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.

Cook Steps

  • 8

    Preheat the oven to 400 degrees.

  • 9

    Place beets in the preheated oven. Bake until they pierce easily with a fork, about [45-55 minutes].
    Red Beets, Medium

  • 10

    Fill a medium saucepan 2/3 high with cold water and cover. Place over high heat. Proceed with next step as water comes to a boil.

  • 11

    Fill a medium mixing bowl with ice water. Set near the stove for the asparagus.

  • 12

    Once water is boiling, add the asparagus. Cook for 2-3 minutes until slightly tender and bright green in color. Use a slotted spoon to transfer the asparagus to the bowl of ice water.
    Asparagus

  • 13

    In the bowl with the chives, add the white balsamic vinegar. Slowly drizzle in the walnut oil, while whisking continuously, to create a walnut vinaigrette. Season with salt and pepper to taste.
    Walnut OilWhite Balsamic VinegarKosher SaltBlack Pepper

  • 14

    Once beets are cool enough to handle, use hands to peel off the skin. Then, 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.
    Red Beets, Medium

  • 15

    Use a slotted spoon to lift the asparagus out of the ice water. Dry thoroughly on a clean kitchen towel or paper towels.

  • 16

    Set out all the dinner plates. Arrange 4-5 slices of beets in a circle or in a row. Use two 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. Ready to serve!

Produce

  • Asparagus — 1 Cup

  • Fresh Chives — 2 Tablespoons

  • Red Beets, Medium — 2

Cheese & Lunchmeat

  • Blue Cheese, Crumbled — 2 Ounces

Dairy & Eggs

  • Cream Cheese — 1 Ounce

  • Heavy Cream13 Cup

Spice & Baking

  • Black Pepper

  • Kosher Salt

Condiments, Oils & Dressings

  • Walnut Oil — 3 Tablespoons

  • White Balsamic Vinegar — 3 Tablespoons

Kitchen Supplies

  • Aluminum Foil

  • Ice

  • Plastic Gloves

Appliances

  • Electric Mixer

  • Oven

  • Stove Top

Cooking Equipment

  • Baking Dish, 8"x8"

  • Chef's Knife

  • Cutting Board

  • Mandoline

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Medium — 2

  • Mixing Bowl, Small

  • Saucepan, Medium (2-4 QT)

  • Slotted Spoon

  • Spatula

  • Whisk

Prep Steps

  • 1

    Place the metal mixing bowl from your electric mixer in the freezer for whipping the cream. Let chill as you prep other ingredients.

  • 2

    Place cream cheese and blue cheese in a medium mixing bowl. Sprinkle with salt and pepper, then let soften as you prep other ingredients.
    Kosher SaltBlack PepperBlue Cheese, CrumbledCream Cheese

  • 3

    Snap the rough ends off each stalk of asparagus. Discard the root ends, then slice the asparagus on the bias (diagonally) into 1/2 inch pieces about 1/4 inch thick to measure the indicated amount.
    Asparagus

  • 4

    If you purchased beets with the greens attached, cut the stems off just above the root of the beet and discard. Wash beets under cold water to remove any dirt, then wrap in a large piece of aluminum foil. Set pouch in a baking dish or on a sheet pan.
    Red Beets, Medium

  • 5

    Finely chop chives to measure the indicated amount. Place in a small mixing bowl.
    Fresh Chives

  • 6

    Place heavy cream in the chilled metal mixing bowl. Using electric mixer, whip cream into soft peaks.
    Heavy Cream

  • 7

    Use 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.

Cook Steps

  • 8

    Preheat the oven to 400 degrees.

  • 9

    Place beets in the preheated oven. Bake until they pierce easily with a fork, about [45-55 minutes].
    Red Beets, Medium

  • 10

    Fill a medium saucepan 2/3 high with cold water and cover. Place over high heat. Proceed with next step as water comes to a boil.

  • 11

    Fill a medium mixing bowl with ice water. Set near the stove for the asparagus.

  • 12

    Once water is boiling, add the asparagus. Cook for 2-3 minutes until slightly tender and bright green in color. Use a slotted spoon to transfer the asparagus to the bowl of ice water.
    Asparagus

  • 13

    In the bowl with the chives, add the white balsamic vinegar. Slowly drizzle in the walnut oil, while whisking continuously, to create a walnut vinaigrette. Season with salt and pepper to taste.
    Walnut OilWhite Balsamic VinegarKosher SaltBlack Pepper

  • 14

    Once beets are cool enough to handle, use hands to peel off the skin. Then, 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.
    Red Beets, Medium

  • 15

    Use a slotted spoon to lift the asparagus out of the ice water. Dry thoroughly on a clean kitchen towel or paper towels.

  • 16

    Set out all the dinner plates. Arrange 4-5 slices of beets in a circle or in a row. Use two 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. Ready to serve!

Beet Carpaccio with Blue Cheese Mousse

1hr 50min prep: 20min cook: 1hr 30min

This dish is so elegant and delicious, it's sure to make anyone feel special.

Notes:
  1. I love the flavor and scent that the walnut oil lends to this dish, but if you prefer not to invest in a can of the unique oil, you can drizzle with extra virgin olive oil instead. Consider sprinkling the plate with crushed walnuts or pistachios for that added nut flavor.

    Feel free to prep the beets, asparagus and mousse the day before, then plate just before it's time to eat.

    If you don't have an electric mixer, the hand-held beaters will work as well. Using a metal mixing bowl and chilling it ahead of time works best.
    Read about the inspiration behind this beautiful dish in this blog post.
     

Ingredients

Produce

  • Asparagus — 1 Cup
  • Fresh Chives — 2 Tablespoons
  • Red Beets, Medium — 2

Cheese & Lunchmeat

  • Blue Cheese, Crumbled — 2 Ounces

Dairy & Eggs

  • Cream Cheese — 1 Ounce
  • Heavy Cream13 Cup

Spice & Baking

  • Black Pepper
  • Kosher Salt

Condiments, Oils & Dressings

  • Walnut Oil — 3 Tablespoons
  • White Balsamic Vinegar — 3 Tablespoons

Equipment

Kitchen Supplies

  • Aluminum Foil
  • Ice
  • Plastic Gloves

Appliances

  • Electric Mixer
  • Oven
  • Stove Top

Cooking Equipment

  • Baking Dish, 8"x8"
  • Chef's Knife
  • Cutting Board
  • Mandoline
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl, Medium — 2
  • Mixing Bowl, Small
  • Saucepan, Medium (2-4 QT)
  • Slotted Spoon
  • Spatula
  • Whisk

Prep Steps

  1. Place the metal mixing bowl from your electric mixer in the freezer for whipping the cream. Let chill as you prep other ingredients.

  2. Place cream cheese and blue cheese in a medium mixing bowl. Sprinkle with salt and pepper, then let soften as you prep other ingredients.

  3. Snap the rough ends off each stalk of asparagus. Discard the root ends, then slice the asparagus on the bias (diagonally) into 1/2 inch pieces about 1/4 inch thick to measure the indicated amount.

  4. If you purchased beets with the greens attached, cut the stems off just above the root of the beet and discard. Wash beets under cold water to remove any dirt, then wrap in a large piece of aluminum foil. Set pouch in a baking dish or on a sheet pan.

  5. Finely chop chives to measure the indicated amount. Place in a small mixing bowl.

  6. Place heavy cream in the chilled metal mixing bowl. Using electric mixer, whip cream into soft peaks.

  7. Use 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.


Cook Steps

  1. Preheat the oven to 400 degrees.

  2. Place beets in the preheated oven. Bake until they pierce easily with a fork, about [45-55 minutes].

  3. Fill a medium saucepan 2/3 high with cold water and cover. Place over high heat. Proceed with next step as water comes to a boil.

  4. Fill a medium mixing bowl with ice water. Set near the stove for the asparagus.

  5. Once water is boiling, add the asparagus. Cook for 2-3 minutes until slightly tender and bright green in color. Use a slotted spoon to transfer the asparagus to the bowl of ice water.

  6. In the bowl with the chives, add the white balsamic vinegar. Slowly drizzle in the walnut oil, while whisking continuously, to create a walnut vinaigrette. Season with salt and pepper to taste.

  7. Once beets are cool enough to handle, use hands to peel off the skin. Then, 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.

  8. Use a slotted spoon to lift the asparagus out of the ice water. Dry thoroughly on a clean kitchen towel or paper towels.

  9. Set out all the dinner plates. Arrange 4-5 slices of beets in a circle or in a row. Use two 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. Ready to serve!

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