Beetroot Carpaccio with Pumpkin Seed Oil

Beetroot and Styrian pumpkin seed oil share a deep, earthy register. Thinly sliced cooked beet needs little more than salt, acid, seeds and a generous ribbon of oil. There is no pan work for the oil here — everything stays cold or room-warm. The plate looks dramatic and tastes clear and roasted at once.

More cold builds sit under cold plates; the salad logic behind them under salad.

Cook first, then chill

Simmer whole in salted water until a knife slides through easily — often 40 to 60 minutes, depending on size. Cool, peel, then back into the fridge. Only when the beet is firm enough does it slice thin. Gloves help if pink fingers bother you. Pre-cooked vacuum packs save time; pat them dry so the oil does not slide off wet surfaces later.

Thin enough for light to show through

Sharp knife or mandoline. Slices fine enough to overlap without standing stiff. Arrange on cold plates — circle by circle until the surface is closed. Season lightly with salt, pepper and a few drops of vinegar or lemon so the acid sits under the oil.

Plate until the colour speaks

Spiral pumpkin seed oil over slowly. Visible bands, not a flooded plate. Scatter toasted seeds, optional lamb's lettuce or rocket at the edge, thin cheese shavings in the middle. Magenta against green-gold — and suddenly the starter feels finished before anyone takes the first bite. Against classic olive-oil carpaccio, Styrian oil is nuttier and more roasted: pumpkin seed oil vs olive oil.

Ingredients

Serves four as a starter.

• 4 medium beetroots (about 600 g), soft-cooked, peeled and chilled
• 2–3 tablespoons Styrian pumpkin seed oil
• 1–2 teaspoons mild vinegar or lemon juice
• ½ teaspoon fine salt, plus fleur de sel to finish
• Freshly ground black pepper
• 2 tablespoons toasted pumpkin seeds
• Optional: a few leaves of lamb's lettuce or rocket
• Optional: thin shavings of hard cheese or soft goat cheese

Method

1. Cook the beetroots (if still needed). Simmer whole in salted water until a knife slides through, 40–60 minutes depending on size. Cool, peel and chill until firm enough for thin slicing.
2. Slice. With a sharp knife or mandoline, cut very thin slices. Arrange overlapping on cold plates.
3. Season the base. Sprinkle lightly with salt, pepper and a few drops of vinegar or lemon so the acid sits under the oil.
4. Dress. Spiral pumpkin seed oil over slowly. Visible bands, not a flooded plate.
5. Finish. Scatter toasted seeds and fleur de sel. Add leaves or cheese as you like. Serve at once — cold plates lose their shine waiting under film.

Seeds, salt and the last gleam

Beetroot alone can taste flat or too sweet. Vinegar wakes it; pumpkin seed oil sets the roasted bass note. The seeds give bite so every mouthful is not only soft. Fleur de sel on top — and the plate is ready. Serve at once: dressed carpaccio softens; undressed slices may wait and be dressed fresh later. A good bottle shows its colour against the beet — dark green-gold rather than pale yellow; more in colour and taste.

Cook a day ahead

Cook and peel the beetroots a day ahead. Slice and dress only when guests are seated, so the oil gleams and the seeds stay crisp. If oil marks a cloth napkin, act early — stains. Keep portions modest: the starter should feel light before a main such as risotto or trout fillet.

What follows on the table

Open the menu with this, then move on to goat cheese salad or sour beef salad. Crunchy contrast: coleslaw with pumpkin seed oil. Everyday cold-plate habit: cooking with pumpkin seed oil. Further paths: pairings and recipes.