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Beet Carpaccio with Avocado Mousse

  • Prep Time: 45 min
  • Cook Time: 60 min
  • Total Time: 1 hr 45 min
  • Yield: 6 servings
Created by Queer Eye's food & wine expert, Antoni Porowski, for our 2022 Summer Solstice Farm to Table Dinner!


Beet Carpaccio
3 large red beets, stems removed
3 large golden beets, stems removed
1 small pickled red onion (see step 3 for directions)
6 tablespoons capers, drained.
2 jalapeños, very thinly sliced, seeds removed
juice from 1 lemon
olive oil for drizzling 
kosher salt
black pepper 
1 bunch of chives, finely chopped
Avocado Mousse
2 large ripe hass avocados
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
6 tablespoons olive oil


To roast beets: 
PREHEAT oven to 400 degrees. 
LAYER a sheet of parchment on a sheet of aluminum paper. 
SCRUB the beets thoroughly, then arrange them on in the center of the parchment. 
DRIZZLE with a few glugs of olive oil, season with salt and pepper, then wrap them loosely in the parchment/aluminum foil. 
PLACE beet package on a baking sheet, and roast until fork-tender, about 50-60 minutes, checking every 20 minutes. If using more than one color beet, it’s best to wrap each color in separate packs. 
SET beets aside to cool once done cooking, then peel them with your hands or with a paper towel, the skins should be very easily removable. 
ONCE beets are cool, use a mandolin or a very sharp knife to slice them about 1/8th of an inch thick. Continue to keep the golden beets separate from the red beets. 
To Pickle your onion:
COMBINE 1/2 cup white vinegar, 1/4 cup water, 2 tablespoons sugar, and 1 teaspoon salt in a small sauce pan and bring to a boil. 
STIR until the sugar is dissolved, then add your thinly sliced onions, making sure they are all submerged. 
REMOVE pot from heat and set aside to cool in the liquid. 
To make avocado mousse
ADD avocado, lemon juice, salt and 3 tablespoons of olive oil, together n a small food processor and process until combined. 
WITH the processor still running, very slowly drizzle in the remaining olive oil, in a slow and steady stream, until mousse is very fluffy.
SERVE immediately, or transfer to bowl and cover with a layer of plastic wrap directly on the mousse to prevent oxidation. 
To plate:
PREPARE jalapeños, drain capers, and cut your chives. Set aside.
ARRANGE a single layer of beets onto a plate, overlapping them just slightly, until the entire surface area of the plate is covered. 
SEASON beets with salt, a generous drizzle of olive oil, and a squeeze of lemon (about 2 teaspoons of juice per plate if measuring). 
SCATTER capers, sliced jalapeños, and pickled onions on top of the beets, then garnish with chives and a few micro greens (micro cilantro if possible).
USING a small cookie scoop or spoon, dollop about 2 tablespoons of avocado mousse in the center of the plate
DRIZZLE with a touch of olive oil and some herbs. 
SERVE with a Scallion & Chive Biscuit made from Simple Mills Organic All Purpose Baking Mix.