Beet & Grapefruit Carpaccio platter_0448

Beet & Goat Cheese Carpaccio with Goat Cheese

Thinly sliced beets are layered with sweet and tart Texas red grapefruits and lightly dressed with extra-virgin olive oil and aged balsamic vinegar. Top with goat cheese for a creamy, salty addition to every bite. 
Course Appetizer, Salad
Cuisine Gluten-Free, Nut-Free, Vegan-Friendly, Vegetarian
Keyword beets, carpaccio, grapefruit
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 to 4
Author Jessica Levinson


  • 4 ounces cooked beets
  • 1 to 2 Winter Sweetz Texas Red Grapefruits
  • 1 teaspoon extra-virgin olive oil
  • 2 teaspoons aged balsamic vinegar (or balsamic glaze)
  • 1/8 teaspoon coarse salt
  • Freshly ground black pepper, to taste
  • 1 ounce crumbled goat cheese (optional)
  • Minced chives (optional)


  1. Using a mandoline on the second or third setting, thinly slice the beets.

  2. To segment the grapefruits, cut off the top and bottom ends of the peel, and working around the grapefruit remove the remaining peel and white pith by cutting down along the sides. To release the segments, cut between the membrane and segment and use the edge of the knife to release the segment from the other side of the membrane.

  3. Layer the beets and grapefruit segments on a platter. Drizzle with olive oil, and aged balsamic vinegar, and sprinkle with salt and pepper.

  4. Top with crumbled goat cheese and/or chives, if using. Serve immediately.