Spring menu inspiration from Steve Morris at the National Memorial Arboretum

Beetroot Carpaccio, goats cheese, pistachio with honey & mint dressing

Coming out of the dark winter months and into spring, it’s the time to begin brightening up dishes and beetroot is a nutritional and vibrant option. Beetroot carpaccio is a firm favourite in our kitchen and is on our new Spring/Summer menus for Aspects at the National Memorial Arboretum.

I have been a lover of beetroot since my early years; helping my Granddad in the garden to grow it and in the kitchen with my Nan pickling it. Sunday afternoon teas in the summer were a treat; those legendary cheese and beetroot sandwiches! As I grew older, I discovered not only the common grown ‘purple’ beetroot we know and love, but red, golden and candy-striped.

Beetroot is also good for you; it has a high nutritional value, lots of folic acid, fibre, proteins and antioxidants. Delicious and sweet with amazing colours and a tender texture there are a myriad of ways to use it in the kitchen. My own favourite is this recipe, acquired from an Italian chef I worked with in Wales which I’ve tweaked here and there to add my own stamp on it. Beef carpaccio can be good – but this beetroot option is definitely an amazing alternative.

Serves: 12

Preparation time: 20 minutes

Cooking time: 40-50 minutes + cooling time

Course: Perfect as a summer starter


  • 24 2-inch beets, trimmed

  • Olive Oil (for roasting)

  • 1kg Goats Cheese Log

  • 1 Beaten Egg

  • 50g Crushed Pistachio Nuts

  • 30g Diced Shallots

  • 150ml Unseasoned Rice Vinegar

  • 5g Chopped, Fresh Mint

  • 115ml Extra Virgin Olive Oil (dressing)

  • 10g Organic Honey

  • 15g Chopped Fresh Chives

  • Micro Rocket and Micro Basil to Garnish

  • Salt & Pepper to Taste


  1. Pre-heat oven to 180°C

  2. Place each beetroot onto a piece of foil – enough to cover them individually. Season with salt, pepper and drizzle with olive oil. Wrap them tightly and then put then in the oven for 40 minutes

  3. Bake until beets are tender when pierced with a fork. Unwrap and cool. If you’re not making the beetroot in advance, you’ll need to leave the oven on for the goats cheese later.

  4. Take your goats cheese and slice into 12 even slices, we de-rind the goats cheese to leave the soft inside exposed.

  5. Roll the circumference of each slice in beaten egg, then in pistachio nuts and place on a lined oven tray.

  6. Carefully peel the beetroot and using a mandolin or knife, slice them very thinly. Place them onto your serving plates, slightly overlapping slices.

  7. Sprinkle with shallot, season with salt and pepper

  8. In a small bowl, whisk mint, 115ml Extra Virgin olive oil, honey and unseasoned rice vinegar in a bowl, season as required with salt and pepper.

  9. Place your tray of goats cheese into the oven for 3 minutes.

  10. Drizzle the dressing over the beetroot, sprinkle with chives, rocket and basil and then top with your warm goats cheese and serve.

If you prefer, you can make this recipe in advance by preparing the beetroots the day before and refrigerating overnight.


Vegan: Remove the goats cheese and add vegan parmesan shavings or pomegranate seed with orange segments. Substitute the honey for agave or maple syrup.

Steve Morris Event Chef – Aspects at the National Memorial Arboretum