Beet Carpaccio, Goat cheese & Mache

  • 10 minutes
  • 2 serving amount


  • Mirabel Mache and Beet
  • 1 raw yellow beet
  • 1 raw Chioggia beet
  • 4 sprigs of chopped chives
  • 100 g. goat cheese
  • 1 c. lemon juice
  • Olive oil
  • Balsamic vinegar
  • Salt and pepper
  • 4 tablespoons toasted pine nuts


  1. Cook the beets in boiling water for 10 minutes and let cool.
  2. Whisk goat cheese, chives, 1 tablespoons olive oil, 1 tsp. lemon juice salt and pepper for two minutes. Place the mixture in a resealable bag and keep cool.
  3. Peel beets and cut them with a mandolin into thin slices.
  4. Divide the sliced beets alternating with yellow and Chioggia in a circle.
  5. In a bowl, toss corn salad with a little olive oil, salt and pepper.
  6. Place beets in the center of a small mountain of Mirabel Mache and beet.
  7. Cut with scissors the end of resealable bag and have four “nuts” of goat cheese on beets.
  8. Scatter a few pine nuts on beets and corn salad.
  9. Drizzle with olive oil and balsamic vinegar and sea salt to sprinkle before serving.

Mache and Beet

Mache and beet are a perfect combinaison for a crunchy and light salad mix! Mache is an excellent source of omega-3, vitamine A and C meanwhile beet is a great antioxidant.

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Recipe credit : Max L’Affamé