This beautiful Beetroot Carpaccio makes for a fancy appetizer, a refreshing side dish, or a healthy meal. Our Beet Carpaccio made with roasted beetroot, pear, walnuts, rocket salad, and a fresh mint vinaigrette is both refreshing and healthy. Vegan and gluten-free.
What is Beet Carpaccio?
Carpaccio is an Italian dish consisting of thin slices of raw meat or fish served with a vinaigrette or sauce. Beet Carpaccio is one of the multiple vegan alternatives you can find for this Italian delicacy, as it is made with Beetroots instead of animal products.
To make our vegan Carpaccio, we roast the beetroot before thinly slicing it. You can make your Beet Carpaccio with raw beetroot as well but you will need a good mandolin. Roasted beetroot will be easier to slice, softer, and sweeter.
BEETROOT HEALTH BENEFITS
Beetroot is often referred to as a superfood. It is packed with antioxidants, vitamins, minerals, and fiber, and is low in fat too. They are especially good for people with prediabetes or diabetes.
Christmas, Easter, and other special gatherings are the perfect days to serve this colorful and fresh carpaccio.
Our Beetroot Carpaccio recipe is:
- An appetizer or side dish
- Quick and easy to make
How to make Beetroot Carpaccio
To make this Beetroot Carpaccio all you need is a large beetroot, a firm pear, some rocket salad, and walnuts.
For the vinaigrette, we use extra virgin olive oil, apple cider vinegar, maple syrup, mustard, lime or lemon juice, fresh mint, and salt.
How to cook raw Beetroot
It is easier than you think to cook fresh beetroot. To cook beetroot, cut the top and bottom of the beet, wash with water and wrap in tinfoil paper. Then roast the beetroot for about an hour and 15 minutes at 200C / 400F. This time applies to large-size beetroots. If you are cooking smaller beets, you may need to reduce the cooking time. To make sure the beets are cooked, stick a knife. This should go all the way in easily. Leave to cool and peel.
When roasting Beetroot, make sure to add a full batch. You can peel and freeze the ones you are not using for another day.
Step by Step Method
- Roast the beetroot. Follow the instructions above to cook your beetroot. Once cooked, leave to cool.
- Peel and slice the beetroot. Using a sharp knife, thinly slice the beetroot, and using a peeler, shave or thinly slice some pear.
- Prepare the vinaigrette by mixing the olive oil, apple cider vinegar, fresh mint leaves, maple syrup, mustard, and a pinch of salt. Wisk all the ingredients together until combined. Pour onto the beetroot carpaccio.
- Place the beetroot slices on the serving plate. Add the pear shavings, crushed walnuts, and rocket salad.
Is it too early to start talking about Christmas recipes? These last weeks I have been already thinking a lot about our Christmas menu. Vegan Nut Roast is always our star main dish, served with some Roasted Root Veggies and this year we will be serving some nice and healthy appetizers such as this Beetroot Carpaccio and a nice winter leafy salad.
But our Beetroot Carpaccio can be made all year round. It is one of my favorite late summer recipes as we get our homegrown beetroots from the garden.
This vegan carpaccio can be served as an appetizer, or as a side dish with your favorite meals. At home, we especially love it served as a side dish for our Cauliflower Steak or this Falafel Sandwich.
FAQ and Tips
- Can you freeze beetroot? Yes, and you definitely should! If you are going to have your oven working for more than an hour, make it worth it by adding more beetroots than the ones you need for this recipe. Once your beetroots have been roasted, cut them into slices and freeze. Next time you want to make this recipe or any other, you can simply have it ready to go!
- Should you use baked fresh beetroot or can you use precooked beetroot? You can make this recipe using precooked beetroot to save some time. I personally like the taste of freshly roasted beetroot better, but as well, as a busy mum, love how convenient precooked beetroot is!
- Can I make this recipe using raw beetroot? Yes, you can make Beet Carpaccio using raw beetroot. You will need a good mandolin to thinly slice the beet. Rw beetroot can be safely eaten!
- 1 medium-size beetroot
- ½ medium-size pear
- A handful of lamb's lettuce or rocket salad
- A handful of walnuts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 6 leaves mint finely chopped
- ½ tablespoon lime
- 1 teaspoon maple syrup
- 1 teaspoon mustard
- Preheat the oven to 200C / 400F
- With fresh beetroot, cut the top and the bottom part, wash the beetroot and wrap in tin foil paper.
- Bake in the oven for around an hour and 15 minutes at 200C. If you are using pre-cooked beetroot, skip this step. Once baked, leave to cool.
- Thinly slice the beetroot and lay on the serving plate. Add the rocket salad.
- Shave the pear into small shavings and add them on top of the beetroot.
- To prepare the vinaigrette, mix the olive oil, apple cider vinegar, fresh mint leaves, maple syrup, mustard and a pinch of salt. Wisk all the ingredients together until combined. Pour onto the beetroot and salad leaves.
- Crush some walnuts and sprinkle on top before serving.
|If you tried our recipe, please leave a comment or tag us on Instagram. We are always happy to see your creations!|
Oh this sounds amazing! I'm pinning it for later.?
Thank you Hannah!
This sounds lovely and refreshing. I love goats cheese and beets but I’d never have thought of a mint dressing - I’ll be trying this!
Mint dressing is so fresh and delicious!
This looks absolutely delicious. I love the idea to combine goat cheese with the beef carpaccio.
Thank you Sabine!
Mmm -- carpaccio hadn't been on my radar before, but I love the idea of replacing the beef with the beet and getting the goodness of the antioxidants as well as apple cider vinegar.
It's lovely Lillie! you need to try 🙂