Ashley Norris

Beet and Carrot Carpaccio with Homemade Pesto Goat Cheese

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Goat Cheese Carpaccio

Every morning the goats get milked on the farm and every other day we will convert the raw milk into delicious cheese crumbles. For this recipe we decided to flavor the cheese with pesto made from freshly picked basil leaves. This recipe was first made by Fanny, also known as “Sweden”, and she is one of our beloved volunteers.
This dish is simple, easy to make, and incredibly tasteful. Enjoy!

Serves 3


1 large red beet
1 large carrot
3/4 cup of crumbled plain goat cheese


3/4 cup fresh basil leaves, loosely packed, save a few to garnish at end
5 large cloves of garlic
1/4 cup extra virgin olive oil
1 tbsp lemon juice
1 1/2 tsp sea salt


1/4 cup olive oil
1 tbsp of lemon juice
1/4 cup balsamic vinegar
2 tbsp dijon mustard
1 tbsp raw honey
1 tsp salt
1/4 tsp fresh ground pepper

First, start with the pesto. Begin by blending the olive oil, lemon juice, garlic and salt together in a blender until the garlic is relatively smooth. Depending on your blender you may need to add a little bit more oil so that the blades can break up the garlic. Then add in the basil leaves. Blend until smooth. When done, mix into the goat cheese, taking care not to break the pieces apart too much. Let it sit and marinate for at least twenty minutes.

Next, on a mandolin, or the largest side of a cheese grader, thinly slice the beet and carrot. Set aside in two separate bowls so that the beet does not stain the carrot. Whisk together the ingredients for the vinaigrette. Take half of the vinaigrette mixture and toss it with the beets.


Assort the beet and carrot nicely on a dish. Delicately add the goat cheese mixture and generously drizzle the remaining amount of the vinaigrette over the top. Garnish with some left over basil leaves. Bon appetite!