Roasted Beet Carpaccio with Mango, Arugula & Mascarpone
This colorful beet carpaccio is a beautiful balance of sweet, tangy, and creamy flavors. Thinly roasted beets are layered with a citrus vinaigrette, dollops of mascarpone, a sprinkle of pistachios, and a fresh mango–arugula salad in the center. It’s an elegant starter or light side dish that celebrates seasonal produce at its best.
Ingredients
Beets & Salad
4 medium red beets
2 tbsp ground pistachios
1–2 cups arugula
1/2 cup mango, small diced
Orange Vinaigrette
1/4 cup fresh orange juice
2 tbsp lime juice
1/8 tsp kosher salt
2 tbsp olive oil
Mascarpone Topping
2 tbsp mascarpone cheese
1/4 cup heavy cream
2 tbsp white wine or apple cider vinegar
1/8 tsp kosher salt
Instructions
Preheat the oven to 400°F. Rinse and dry the beets, then wrap each one tightly in foil. Place on a baking sheet and roast for 45–60 minutes, or until fork-tender. Let them cool slightly, then unwrap and peel off the skins. Slice thinly into 1/8-inch rounds.
In a small jar, whisk together the orange juice, lime juice, salt, and olive oil until emulsified.
In a small bowl, combine mascarpone, heavy cream, vinegar, and salt. Mix until smooth and spoonable. If it feels too thick, loosen with a little more cream or vinegar.
In a separate bowl, toss arugula and diced mango with 2 tablespoons of the vinaigrette.
Arrange beet slices on a large serving platter, overlapping slightly in a circular pattern.
Drizzle with 2 tablespoons of the vinaigrette. Dollop the mascarpone mixture in small spoonfuls over the beets, then sprinkle each dollop generously with ground pistachios. Mound the mango-arugula salad in the center, leaving the beets visible around the edges.