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Beet carpaccio


Beet carpaccio is a quick and easy way to enjoy fresh beetroot. The beetroot slices are marinated in vinegar and olive oil, softened by salt, and topped with a creamy dressing and toasted cashew nuts. This dish is a light, refreshing starter or side.

Takes 6 minutes

Serves 4

Ingredients
 

  • 200 g fresh beetroot
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • Coarse sea salt

For the Creamy Dressing:

  • 2 tbsp tahini
  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard

For Topping:

  • 50 g cashew nuts (toasted and crushed)

Instructions
 

  • Prepare the Beetroot:
    Wash the beetroot, and trim off the top and bottom.
    Use a mandoline slicer to finely slice the beetroot into thin rounds.
  • Marinate the Beetroot:
    In a bowl, toss the beetroot slices with a generous pinch of coarse sea salt, 1 tbsp of olive oil, and 1 tbsp of balsamic vinegar.
    Let it sit for a few minutes to allow the flavours to meld.
  • Make the Creamy Dressing:
    In a mug, whisk together the tahini, olive oil, white wine vinegar, maple syrup, and Dijon mustard until the dressing becomes smooth and creamy.
  • Assemble:
    Arrange the marinated beetroot slices on a large plate. Drizzle over the creamy dressing.
  • Finish with Nuts:
    Sprinkle the toasted and crushed cashew nuts over the beetroot for a crunchy finish.
  • Serve:
    Enjoy this refreshing beet carpaccio as a starter or light entrée!

Nutrition

Calories: 280kcalCarbohydrates: 14gProtein: 5gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gSodium: 87mgPotassium: 304mgFiber: 2gSugar: 8gVitamin A: 24IUVitamin C: 3mgCalcium: 33mgIron: 2mg
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