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Beetroot Carpaccio

Author
Cookinero 7 Apr 2025
5840
Beetroot Carpaccio

Carpaccio is an Italian dish made from raw meat or seafood. Today, there are many carpaccio recipes adapted to a vegetarian diet. For example, beetroot carpaccio. This is an ideal summer snack, it is beautiful and rich in vitamins. It is easy to prepare at home. Beets can be boiled on the stove or baked in the oven - the choice is up to the hostess. The flavor of the dressing can be changed to suit your preferences; if desired, such carpaccio can be seasoned with any cheese.

How to cook Beetroot Carpaccio

Step 1

Beetroot Carpaccio

Prepare the dressing. Mix olive oil, orange juice, wine vinegar and mustard in a bowl. Add salt and pepper to taste.

Step 2

Beetroot Carpaccio

Place the beets on a plate. Cut the cooled beets into thin slices. Distribute the slices evenly on the plate in which you are going to serve the carpaccio. Pour the dressing over the beets. Make a net of balsamic sauce.

Beetroot Carpaccio - FAQ About Ingredients, Baking Time and Storage

Yes! You can use apple cider vinegar or lemon juice as a substitute for wine vinegar. Both will add a bright acidity to the dressing.
Properly stored in an airtight container, beetroot carpaccio will stay fresh for up to 3 days. The dressing helps preserve it, but the beets may soften over time.
Yes! This recipe is naturally vegan as long as the mustard used doesn't contain honey or other animal products.
Absolutely. Pre-cooked or vacuum-packed beets work perfectly for carpaccio—just make sure they're cooled before slicing.
Use a sharp knife or a mandoline for paper-thin slices. If using a mandoline, be careful and use a guard to protect your fingers.
Yes! Assemble it 1-2 hours before serving so the flavors meld. Add the balsamic drizzle just before serving for the best presentation.
Pair it with fresh arugula, crumbled goat cheese, or walnuts for extra texture. It also works well as an elegant starter on its own.
This dish is already low-carb friendly. Just be mindful of portion sizes if using sweeter balsamic reductions.
Freezing isn't recommended as the texture of the beets will become mushy after thawing. It's best enjoyed fresh.
You can make a quick reduction by simmering balsamic vinegar until slightly thickened, or skip it—the dressing alone adds plenty of flavor.

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