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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.