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Beet Carpaccio Salad, Goat Cheese, Horseradish Vinaigrette

Serves 4


Beet Salad

  • 1 head frisee
  • 1 head radicchio
  • 4 ounces goat cheese
  • baby mache
  • 1 cup horseradish vinaigrette
  • 1/2 ounce chive oil
  • 2 red beets
  • 2 golden beets
  • 2 quarts water (for each beet)
  • 1 ounce white vinegar (for each beet)
  • 1 tablespoon salt (for each beet)

Horseradish Vinaigrette

  • 4 ounces horseradish
  • 1 quart chicken stock
  • 12 ounces grapeseed oil
  • 1/2 teaspoon Tabasco

Chive Oil

  • 5 cups chives
  • 1 cup grapeseed oil



  1. Place the red beets and the golden beets in separate pots and fill with water, salt and vinegar. Bring them to a simmer and cook until fork tender.
  2. Let the beets cool and then peel.
  3. Using a mandolin, shred the red beet with medium blade. Slice the golden beets on the mandolin as thin as possible.

Horseradish Vinaigrette

  1. In a medium sauce pan, reduce the chicken stock to 1 cup. Transfer the stock to a stainless steel bowl. Note: Do not let the stock cool off; you will get better results if it’s still hot.
  2. Using a wire balloon whip, add the grated horseradish to the stock and slowly incorporate the grapeseed oil.
  3. Adjust the seasoning with Tabasco, salt and pepper.

Chive Oil

In a blender, add the chopped chives and the oil together. Puree until smooth.

To finish:

  1. In a stainless steel bowl, mix the shredded red beets with the frisee, radicchio; add horseradish vinaigrette, to taste. Adjust seasoning with salt and pepper.
  2. Place golden beets in a circle on a plate.
  3. Place a portion of the red beet salad in the center of the golden beets.
  4. Cut a 1-ounce piece of warmed goat cheese and place on top of the red beet salad. Dress with mache.
  5. Drizzle the chive oil around the plate.

Hudson Valley Restaurant Week is back this April 8-21!