Beet carpaccio takes the elegance of the classic Beef carpaccio and reimagines it with vibrant beetroot. Served with blue cheese, some arugula and grapefruit slices and a vibrand dressing. Finished off with our Candied Walnuts for a sweet crunch. This winter version brings bold color, silky texture and bright flavour to the table.
We have an obsession with Carpaccio recipes. It all started with the classic Beef Carpaccio, an Italian delicacy which you can find on the website.
We then moved on and turned it into a special version of raw quality seafood. Salmon Carpaccio and Tuna Carpaccio are the best appetizers!
Summers were highlighted by Tomato Carpaccio and Watermelon Carpaccio. They were so bright and refreshing that we made them several times for potlucks and BBQs!
Carpaccio has been a crowd pleaser and one of the most requested dishes! They are perfect as a starter, side or vegetarian main, it blends simplicity with texture.
What is Beet Carpaccio?
The term “carpaccio” refers to very thinly sliced raw meat served with a light dressing. In this Fall -Winter Holiday style version, beetroot replaces the meat.
The beets are roasted to perfection, thinly sliced, then dressed in a honey mustard citrus vinaigrette. The carpaccio always has elements of texture, and for this one we have arugula, grapefruit segments, Candied Walnuts and blue cheese crumbles. The goal is to highlight texture, burst the flavors and colors of the dish while maintaining its simplicity.
Why You’ll Love This Beet Carpaccio
- Flavor is everything! This is a seriously tasty recipe, simple and light yet delicious and rich!
- The contrast in flavors is beautiful! Sweet beets, tangy grapefruits, sweet nuts, salty blue cheese, peppery arugula and sweet tangy vinaigrette to round it off.
- The colors are vivid and vibrant!
- The textures are all you need! Crunchy, smooth, rich, chewy all in one!
- Quick to make! If your beets are precooked already, you can put this beet carpaccio in 10 minutes!
- Make ahead friendly and leftovers keeps well in the fridge!
- Very versatile recipe! You can use goat cheese, pistachios instead of walnuts and any other citrus! There are endless variations of this recipe!
- This is a diet-friendly recipe. You can turn it vegan, vegetarian and of course gluten-free.
Ingredients You’ll Need
- Beetroot. Use red, golden or mixed colors, choose firm, seasonal and fresh beets.
- Extra-virgin olive oil. To roast the beets.
- Seasoning. Salt and Black pepper.
- Arugula. You can use alternatively baby greens.
- Nuts. We LOVE our 5 mins stove top quick and crunchy Candied Walnuts here! You can use pitsachios, almonds, pine nuts or even seeds.
- Cheese. We love blue cheese, but you can swap it for goat cheese, feta cheese, burrata.
- Fresh herbs and Zests: mint, dill, parsley, basil, or your favorites. You can also add some lemon zest or any citrus zest.
- Fruits. Optional but SO GOOD! We used grapefruit segments, but you can use sliced pear or apples, any citrus segment or persimmons since it’s seasonal too!
Beet Carpaccio Dressing Ingredients
- Honey. You can use Maple syrup for an extra depth.
- Extra-virgin olive oil
- Salt and pepper.
- Dijon Mustard. (rocket) or baby greens — adds peppery texture.
- Apple Cider Vinegar.
- Citrus Juice. We used grapefruit juice from the segmented grapefruit used in the recipe!
How to Make Beet Carpaccio — Step-by-Step
Roast The Beets
- The first step is to roast the beets. Unless you have store-bought cooked beets, you need to roast or cook the beets to soften them.
- You will take one beet at a time and place it in a piece of aluminium foil.
- Drizzle the beet with olive oil and salt. Then wrap the foil around it to cover it entirely.
- Repeat with the remaining beets making sure to individually wrap each one separately.
- Place the wrapped beets in a baking dish and roast for 45-50 minutes. This will depend on the size of your beets.
- To test of the beets are ready, open up the foil and pierce it slightly with a knife. It should be smooth but not falling apart.
- Make sure to cool down the beets entirely once they’re roasted.
Slice the Beets
- You have three options here to slice the cooled down roasted beets.
- You can use a vegetable peeler or a mandolin if you’re comfortable with it. And finally if you have a god knife, use that too!
- The peeler and mandoline slicer will create paper thin slices which is the most authentic for Carpaccio. The mandoline slicer is especially useful if you’re making this recipe with raw beets.
- We have opted for the knife as the beets were roasted and soft enough to slice slightly thicker slices for a better texture.
- Arrange the beet slices on a plate all around, leaving the middle empty.
Make the Carpaccio Dressing
- In a small bowl or jar whisk together all the ingredients until smooth. Adjust seasoning to taste.
Assemble the Carpaccio
- On a large platter where you have arranged the beets, place the arugula in the middle. You’ll need between 1 cup arugula to 2, depending on your taste.
- Place the grapefruits segments in between the arugula leaves.
- Break down the Candied Walnuts into small pieces and crumble them evenly over the beets and arugula.
Dress and Serve the Carpaccio
- Pour the vibrant dressing over the whole beet carpaccio dish. Dress the greens, citrus and beets evenly.
- Finish off with crumbles of blue cheese or your favorite cheese.
- Add extra walnuts on top, some citrus zest if you want and fresh herbs of your choice.
- And you’re ready to DEVOUR!
Tips for Beet Carpaccio Recipe
- Choose firm beets of similar size. This created consistent cooking time and the best presentation of the final carpaccio.
- When roasting the beets, make sure to peek in to see if they’re ready using a knife. Don’t over cook them, or else they will be mushy to slice.
- We tested several times and temperatures, and realized that 400 degrees F is BEST.
- Let roasted beets cool before peeling & slicing. Hot beets are harder to handle and slice.
- You may need to wear gloves to avoid staining the hand when handling the cooked beets.
- Aim for very thin slices. A mandolin or sharp knife helps. Thin slices reduce chewiness and allow the dressing to permeate.
- Use toasted nuts for a deeper taste, and try out Candied Walnuts.
- Always add the nuts at the end so they retain crunchy texture.
- Dress the carpaccio right before serving, especially if the beets are cooked.
- Use contrasting colors for visual appeal.
- Season well and be generous with the dressing.
- Serve as a first course, side dish, or vegetarian main alongside grilled fish or roasted chicken.
Variations
- Raw vs roasted beets: Raw gives crisp texture and bright flavor while roasted beets have a sweeter, more caramelized sweetness and tender texture.
- Vegan version: Use vegan cheese or skip the cheese all together. And for the dressing, substitute the honey with maple syrup.
- Holiday version: Golden and red beets, shaved pear, cinnamon-maple vinaigrette, candied pecans and dried cranberries. Also add in some goat cheese if you like here.
- Higher end: Add burrata and smoked salmon for a luxe version.
Can I use raw beets for beet carpaccio?
Yes! You can use raw beets here, make sure to thin really thin using a mandolin. The texture will be crisp and slightly earthy in taste. For best results, dress the beets in the vinaigrette for 20–30 minutes before adding the arugula. This will tenderize the beets and flavor them too. Or step by step using a mandolin is shown in this Homemade Potato Chips.
Is Roasting beets better for Carpaccio?
Roasting deepens sweetness and makes beets more tender (best for thicker slices). Also, since beets is one of those love it or hate it foods, we find that roasting makes it more appealing to everyone!
How thin should the beet slices be?
Ideally very thin! However it’s always a preference. If you want the paper slices, use a vegetable peeler or mandolin. We prefer a slight bite so we use a sharp knife.
What dressing works best for beet carpaccio?
A simple vinaigrette with good olive oil, acid (cider vinegar and citrus juice), a hint of mustard and sweetener works best. You can also add herbs, maple syrup or shallots.
Can I prepare beet carpaccio ahead of time?
Yes! It’s best to roast the beets a day ahead and refrigerate. Slice & store until ready to assemble. As for the greens and other garnishes, it’s best to add on right when you’re serving.
What toppings or garnishes pair well?
Arugula or baby greens, toasted nuts/seeds (walnuts, pecans, pistachios), goat cheese, feta or burrata, shaved pear or apple, citrus segments, fresh herbs (mint, dill, parsley) and even dried fruits.
Is beet carpaccio healthy?
Yes absolutely! Beets are rich in fiber, vitamins and antioxidants. When paired with a light vinaigrette and other toppings (greens, fruits, cheese and nuts), this dish makes a nutritious starter or side. You can reduce oil or cheese for lighter versions.
How do I prevent the beet slices from becoming soggy?
Use roasted beets rather than boiled. If you have store bought cooked beets, make sure to drain them on paper towels first. If you’re using raw, then slice them just before serving. For cooked beets, always dress right before serving.
Can I use canned or pre-cooked beets?
Yes! A shortcut is always welcome! Make sure however you choose firm beets and drain them well before using.
Carpaccio Recipes
Tomato Carpaccio
Salmon Carpaccio
Beef Carpaccio
Summer Carpaccio Recipe : Watermelon Carpaccio
Tuna Carpaccio
Beet Carpaccio
Ingredients
Beets
- 4 beets washed and trimmed, with the peel on
- 1/2 teaspoon salt divided
- 1 Tablespoon olive oil divided
Carpaccio Dressing
- 1 teaspoon Dijon Mustard
- 1 tablespooons Apple Cider vinegar
- 1 1/2 Tablespoons grapefruit juice or orange juice
- 1 Tablespoons honey or maple syurp
- 3 tablespoons olive oil
- 1/4 teaspoon salt and pepper or to taste
Instructions
-
The first step is to roast the beets. Unless you have store-bought cooked beets, you need to roast or cook the beets to soften them.
-
You will take one beet at a time and place it in a piece of aluminium foil.
-
Drizzle the beet with olive oil and salt. Then wrap the foil around it to cover it entirely.
-
Repeat with the remaining beets making sure to individually wrap each one separately.
-
Place the wrapped beets in a baking dish and roast for 45-50 minutes. This will depend on the size of your beets.
-
To test of the beets are ready, open up the foil and pierce it slightly with a knife. It should be smooth but not falling apart.
-
Make sure to cool down the beets entirely once they're roasted.
-
You have three options here to slice the cooled down roasted beets.
-
You can use a vegetable peeler or a mandolin if you're comfortable with it. And finally if you have a god knife, use that too!
-
The peeler and mandoline slicer will create paper thin slices which is the most authentic for Carpaccio. The mandoline slicer is especially useful if you're making this recipe with raw beets.
-
We have opted for the knife as the beets were roasted and soft enough to slice slightly thicker slices for a better texture.
-
Arrange the beet slices on a plate all around, leaving the middle empty.
-
Make the Carpaccio Dressing
-
In a small bowl or jar whisk together all the ingredients until smooth. Adjust seasoning to taste.
-
On a large platter where you have arranged the beets, place the arugula in the middle. You'll need between 1 cup arugula to 2, depending on your taste.
-
Place the grapefruits segments in between the arugula leaves.
-
Break down the Candied Walnuts into small pieces and crumble them evenly over the beets and arugula.
-
Pour the vibrant dressing over the whole beet carpaccio dish. Dress the greens, citrus and beets evenly.
-
Finish off with crumbles of blue cheese or your favorite cheese.
-
Add extra walnuts on top, some citrus zest if you want and fresh herbs of your choice.
-
And you're ready to DEVOUR!
Recipe Video
Recipe Notes
Tips for Beet Carpaccio Recipe
- Choose firm beets of similar size. This created consistent cooking time and the best presentation of the final carpaccio.
- When roasting the beets, make sure to peek in to see if they're ready using a knife. Don't over cook them, or else they will be mushy to slice.
- We tested several times and temperatures, and realized that 400 degrees F is BEST.
- Let roasted beets cool before peeling & slicing. Hot beets are harder to handle and slice.
- You may need to wear gloves to avoid staining the hand when handling the cooked beets.
- Aim for very thin slices. A mandolin or sharp knife helps. Thin slices reduce chewiness and allow the dressing to permeate.
- Use toasted nuts for a deeper taste, and try out Candied Walnuts.
- Always add the nuts at the end so they retain crunchy texture.
- Dress the carpaccio right before serving, especially if the beets are cooked.
- Use contrasting colors for visual appeal.
- Season well and be generous with the dressing.
- Serve as a first course, side dish, or vegetarian main alongside grilled fish or roasted chicken.
Variations
- Raw vs roasted beets: Raw gives crisp texture and bright flavor while roasted beets have a sweeter, more caramelized sweetness and tender texture.
- Vegan version: Use vegan cheese or skip the cheese all together. And for the dressing, substitute the honey with maple syrup.
- Holiday version: Golden and red beets, shaved pear, cinnamon-maple vinaigrette, candied pecans and dried cranberries. Also add in some goat cheese if you like here.
- Higher end: Add burrata and smoked salmon for a luxe version.
Can I use raw beets for beet carpaccio?
Yes! You can use raw beets here, make sure to thin really thin using a mandolin. The texture will be crisp and slightly earthy in taste. For best results, dress the beets in the vinaigrette for 20–30 minutes before adding the arugula. This will tenderize the beets and flavor them too. Or step by step using a mandolin is shown in this Homemade Potato Chips.
Is Roasting beets better for Carpaccio?
Roasting deepens sweetness and makes beets more tender (best for thicker slices). Also, since beets is one of those love it or hate it foods, we find that roasting makes it more appealing to everyone!
How thin should the beet slices be?
Ideally very thin! However it's always a preference. If you want the paper slices, use a vegetable peeler or mandolin. We prefer a slight bite so we use a sharp knife.
What dressing works best for beet carpaccio?
A simple vinaigrette with good olive oil, acid (cider vinegar and citrus juice), a hint of mustard and sweetener works best. You can also add herbs, maple syrup or shallots.
Can I prepare beet carpaccio ahead of time?
Yes! It's best to roast the beets a day ahead and refrigerate. Slice & store until ready to assemble. As for the greens and other garnishes, it's best to add on right when you're serving.
What toppings or garnishes pair well?
Arugula or baby greens, toasted nuts/seeds (walnuts, pecans, pistachios), goat cheese, feta or burrata, shaved pear or apple, citrus segments, fresh herbs (mint, dill, parsley) and even dried fruits.
Is beet carpaccio healthy?
Yes absolutely! Beets are rich in fiber, vitamins and antioxidants. When paired with a light vinaigrette and other toppings (greens, fruits, cheese and nuts), this dish makes a nutritious starter or side. You can reduce oil or cheese for lighter versions.
How do I prevent the beet slices from becoming soggy?
Use roasted beets rather than boiled. If you have store bought cooked beets, make sure to drain them on paper towels first. If you're using raw, then slice them just before serving. For cooked beets, always dress right before serving.
Can I use canned or pre-cooked beets?
Yes! A shortcut is always welcome! Make sure however you choose firm beets and drain them well before using.
I love beets and this salad is the perfect presentation for the holiday tablescape. Love how simple it is to make and the dressing my new favorite for all salads!
I prepared this tonight and it looked so beautiful. The beets were tender and sweet, and the dressing tied everything together.
Nice! I love beets, but I’ve never tried them in anything like this before. It looks really good.
This looks so good! I love the sweetness of roasted beets, and the color is so festive!