Roasted Beet Carpaccio

This beet carpaccio combines sweet and earthy roasted beets with refreshing pomegranate seeds and crunchy pistachios. This vegetarian carpaccio comes with a zesty 4-ingredient dressing and makes a delicious, easy starter or salad, perfect for any occasion.

Beet carpaccio is an appetizer or salad consisting of thinly sliced roasted beets topped with nuts and pomegranate seeds for added texture and garnished with herbs. It is loosely based on classic carpaccio, which was invented in the 1060s in Italy and named after a popular painter, Vittore Carpaccio. It consisted of thin slices of raw beef served with lemon and oil.

Today carpaccio can also be made with fish, fruit, cheese and a host of other ingredients, one of which is beetroot. Beetroot with its striking colour and bold flavour makes a wonderful star ingredient in this carpaccio recipe. I have paired it with a handful of simple ingredients for a vibrant dish that looks fantastic and tastes delicious!

Beet carpaccio ingredients and substitutions

• Beets: I used regular beets, but you can use a combination of red and yellow beets for more colour. Be sure to use firm beets with fresh looking tops (if present).
• Pomegranate seeds: These pair extremely well with beets adding sweetness, freshness and colour.
• Pistachios: You can use crushed hazelnuts or pecans instead.
• Dill: Use finely chopped mint or chives instead if preferred (about 1 tablespoon) or in addition to the dill.
• Salad leaves: I used lamb’s lettuce, but arugula/rocket leaves or watercress will work well too.
• Balsamic vinegar: adds more depth of flavour.
• Dressing: Extra virgin olive oil, lemon juice and zest, maple syrup (use honey/date syrup/agave syrup instead) and balsamic vinegar.
• Salt and pepper: to taste. Do not skip the seasoning!

Can I use raw beets

I do not recommend it. Raw beetroot has a very hard texture that goes beyond crunchy. It’s not easy to chew and sprinkling it with lemon juice will not change this in any significant way.

• TIP: Beets can be enjoyed raw when shredded and combined with other, softer ingredients (see Polish-style beet slaw) as well as in a juice or smoothie.

Can I use ready-cooked beets

Also not recommended in this recipe. It might be tempting to buy beets that have been cooked and peeled, but in my experience these beets are always too soft and come with little flavour.

Preparing beets at home is very easy and can be done ahead. Most importantly, however, homemade roasted beets are full of flavour!

Step-by-step recipe instructions

1.Roast beets: Preheat the oven to 375F/190C/gas mark 5. Wrap each beet in tin foil and place on top of a baking sheet. Roast in the centre of the oven for about 50 minutes. Remove from the oven, unwrap and set aside to cool completely.

• TIP: The beets should be fully cooked but not too soft.

2. Slice beets: Remove the peel (it should come off easily) and slice the beets thinly starting from the base. Use a sharp knife or mandoline to do this (I used a knife).

3. Coat in oil: Place the beet slices in a large bowl, season lightly with fine sea salt, add 1.5 teaspoons of balsamic vinegar and approx.1 tablespoon of oil. Gently stir until the beets are evenly coated in the oil.

4. Assemble beet carpaccio: Arrange the beetroot slices in a single layer slightly overlapping one another on top of a large plate.

5. Add toppings: Scatter over the lemon zest, pistachios, pomegranate seeds and dill. Season lightly with salt and pepper. Tuck lamb’s lettuce in around the edges.

6. Add dressing: In a small jar/bottle combine the remaining 1 tablespoon of oil, lemon juice, maple syrup and 1 teaspoon of balsamic vinegar and shake vigorously. Pour the dressing over the salad and serve.

Serving suggestions

This vegan carpaccio with beets makes a fantastic starter, perfect to serve on its own or with lemon wedges. It can also be paired with grilled halloumi or served with crumbled feta (either fresh or roasted) as well as goat’s cheese. Other appetizers that go with this dish include devilled eggs, salmon spread (or smoked salmon) as well as tuna pate with crackers.

You can also serve it with slices of baguette and enjoy as a light lunch!

Optional ingredients

• Flavoured oil – such as walnut, chili or garlic (add a little drizzle just before serving and use less olive oil).
• Capers/finely chopped dill pickle – add a small amount.

Can I prepare beet carpaccio salad ahead

You can roast the beets in advance and once cooled refrigerate overnight, but I do not recommend assembling the entire recipe ahead. This is because the beets will release juices and the whole dish might end up being a little soggy.

Top tips

• Wear rubber gloves when handling the beets.
• Try to use beets that are similar in size (your salad will look better).
• Slice the beets thinly using either a large, sharp knife or mandoline slicer.
• You can roast the beets then once cooled refrigerate overnight and assemble the recipe the following day.
• Beetroot carpaccio is best served as soon as you’ve added the dressing.
• Leftovers can be covered and refrigerated overnight. The beets may soften a little but will still be delicious.
• Not suitable for freezing.

More related beet recipes to try next

• Roasted Beet Pasta Salad
• Polish Cold Beet Salad
• Zesty Quinoa Beetroot Salad
• Polish-Style Beet and Potato Salad

See also these other easy, delicious appetizers and salads!

Recipe

Keep in touch!

If you make this roasted beet carpaccio I’d love to know how it turned out for you. Did you make any swaps? Let me know in the comments below, thanks:)

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