Easy Beet Carpaccio recipe with roasted beets, feta cheese, arugula, and balsamic glaze. A healthy, vegetarian appetizer perfect for dinner parties or meal prep.
Elegant, colorful, and bursting with earthy flavor, Beet Carpaccio Salad is a plant-based twist on the classic Italian appetizer. Paper-thin slices of roasted beets are dressed simply with olive oil, citrus, herbs, and creamy cheese for a show-stopping starter or light lunch that feels gourmet—but is easy to make.
How to Choose the Best Ingredients for Beet Carpaccio Salad
To make your beet carpaccio truly shine, start with the best ingredients:
Beets: Choose firm, unblemished beets with vibrant color. Red beets are classic, but golden or Chioggia (candy-striped) beets create a beautiful contrast.
Olive Oil: Use high-quality extra virgin olive oil for flavor and finish.
Acid: Lemon juice or balsamic vinegar adds brightness. Choose fresh lemon or a thick aged balsamic glaze.
Cheese: Crumbled goat cheese or feta adds a tangy, creamy counterbalance to the sweet beets.
Greens & Herbs: Peppery arugula or microgreens work well. Garnish with fresh parsley, mint, or dill.
Crunch: Nuts like toasted walnuts, pistachios, or pine nuts add texture and richness.
Tips and Tricks for Beetroot Carpaccio
- Use a mandoline or peeler to slice the beets extra thin for that classic carpaccio presentation.
- Roast ahead: You can roast the beets up to 3 days in advance and store them in the fridge.
- Chill for presentation: Cold beets are easier to slice cleanly and hold their shape better when plated.
- Try layering multiple beet varieties for an eye-catching plate.
- For a better nutty flavour, you can toast the nuts or seeds in a dry pan beforehand.
Beetroot Carpaccio Step-by-step instructions
Beet carpaccio is a fresh, vibrant appetizer made with thinly sliced roasted or boiled beets, often topped with tangy cheese, crunchy nuts, and a drizzle of vinaigrette. It's a healthy, colorful dish that's as beautiful as it is delicious—perfect for a light starter or elegant side.
You will need a sharp knife or mandoline for perfect thin slices of beetroot.
Step 1: Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–60 minutes until tender. Let cool, then peel and chill.
Step 2: Use a mandoline or sharp knife to slice beets as thin as possible.
Step 3: Place green parts such as arugula or other microgreens on the bottom
Step 4: Overlap beet slices in a circle or fan pattern on a large platter or individual plates.
Step 5: Sprinkle with feta or goat cheese, nuts, and capers if using.
Step 6: Prepare the vinegar dressing and drizzle beets carpaccio.
How to serve
Beet Carpaccio pairs beautifully with artisan breads—especially when enhanced with fresh herbs. Italian ciabatta or a classic French baguette are excellent choices. You can also serve it with warm garlic sourdough or even alongside a simple cheese sandwich for a heartier option.
This vibrant dish works wonderfully as a stand-alone snack or a light lunch. It also complements cold cuts or traditional beef carpaccio, adding a refreshing and colorful twist to any spread.
Substitute
Here are a few easy substitutions if you're missing an ingredient:
- Dairy-free: Use vegan cheese or skip it entirely and add avocado slices.
- Nut-free: Swap nuts for seeds (sunflower or pumpkin seeds).
- No arugula? Use baby spinach, frisée, or microgreens.
- No balsamic glaze? Use lemon juice, sherry vinegar, or a touch of honey with olive oil.
If you like this dish, you must try this recipe:
Beet Carpaccio
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–60 minutes until tender. Let cool, then peel and chill.
- Use a mandoline, peller or sharp knife to slice beets as thin as possible.
- Place green parts such as arugula or other microgreens on the bottom
- Overlap beet slices in a circle or fan pattern on a large platter or individual plates.
- Sprinkle with goat cheese, nuts, and capers if using.
- Drizzle with vineggar dressing.
- Put olive oil, lemon juice, dijon mustard, honey and salt and pepper in small jarr.
- Shake well to combine ingredients.
Nutrition
Tried this recipe?
Let us know how it was!FAQ
Is Beet Carpaccio served warm or cold?
Typically cold or room temperature. Chill the beets before slicing for best results.
Can I use pre-cooked beets?
Yes! Vacuum-sealed cooked beets are a great time-saver—just make sure they’re unsweetened.
Can I make it ahead of time?
You can roast and slice the beets ahead, but assemble the salad just before serving for the best texture.
Is Beet Carpaccio gluten-free?
Yes, it’s naturally gluten-free!
What protein can I add to make it a meal?
Add grilled chicken, salmon, or a scoop of lentils or quinoa for a protein-packed version.
Leave a Reply