Recipe

Imagine paper-thin slices of earthy roasted beets arranged like rose petals, crowned with snowy goat cheese, toasted nuts, and a bright citrus vinaigrette. This Beet Carpaccio is elegant enough for date night, easy enough for weekday lunches, and guaranteed to make everyone at the table say “wow” before the first bite. The secret to restaurant-level beauty? Perfectly uniform, translucent beet slices—effortlessly achieved with the Geedel Rotary Cheese Grater’s slicing blade.

🛒Ingredients (Serves 4 as appetizer or side)

4 medium beets (red, golden, or mixed)

4–5 oz soft goat cheese (chèvre)

⅓ cup toasted walnuts or pistachios, roughly chopped

2–3 cups baby arugula or watercress

1 orange or blood orange (zest + segments)

3 tbsp extra virgin olive oil

1 tbsp balsamic vinegar or lemon juice

1 tsp honey

Flaky sea salt & freshly cracked black pepper

Optional: fresh thyme leaves or microgreens

🔥Step-by-Step: From Roots to Masterpiece

Roast & Cool the Beets

Wrap whole beets in foil and roast at 400°F until fork-tender. Once cool enough to handle, peel—the skins slip right off. Chill completely (cold beets slice cleaner).

Prep the Citrus Vinaigrette

Whisk olive oil, balsamic, honey, orange zest, a pinch of salt and pepper. Set aside so flavors meld.

Slice the Beets Paper-Thin

Lock the Geedel Vegetable Chopper with its slicing blade. Feed chilled beets through the wide inlet—one smooth crank per translucent, jewel-like round. The suction base keeps everything steady, and the pusher keeps fingers safe.

Crumble the Goat Cheese

Use the coarse blade on your Geedel to create light, fluffy goat cheese clouds (or simply crumble by hand for bigger chunks).

Assemble Like Art

On a large platter or individual plates, arrange beet slices in overlapping circles. Tuck arugula between layers. Scatter goat cheese, toasted nuts, and orange segments. Drizzle generously with vinaigrette. Finish with flaky salt, pepper, and a few thyme leaves.

🍊Tips & Twists

Golden & Chioggia beets → even more dramatic color contrast

Make-ahead → slice beets with Geedel up to 1 day ahead; store in fridge

Protein boost → top with grilled shrimp or prosciutto ribbons

Winter version → swap orange for pomegranate seeds

Vegan twist → use plant-based feta and maple syrup in dressing

This Beet Carpaccio with Goat Cheese is proof that simple ingredients can become breathtaking with the right technique. The vegetable shredder turns ordinary beets into delicate, translucent perfection—every slice uniform, every plate stunning. One crank, one masterpiece.