Renana's Kitchen

Renana's Kitchen blog


 Beet Carpaccio

Beet Carpaccio

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The Carpaccio dish origins are Italian and this dish is usually a plate of meat or fish that’s thinly sliced. There are many versions of carpaccio around the world and most people know this name represents a dish of some ingredients that thinly sliced, but not necessarily meat or fish.

My recipe is Beet Carpaccio so you can guess by the name what the main ingredient of the dish is - beet. Beet is one of Rosh Hashanah (Jewish New Year) symbols and we have it in the holiday meal.

To the beet, I added arugula leaves that has a little bitter, sharp and spicy flavor and works very well in many carpaccio recipes. Usually another ingredient in many carpaccio recipes is grated parmesan cheese, I replace it with grated walnuts to keep the dish non-dairy. Usually carpaccio dishes contain dairy or meat but I managed to keep my beet carpaccio vegan so it can also fit anyone on a vegan diet. If you or your guest/ family is vegan then this dish fits perfectly to your holiday meal.

This easy dish can be a starter for the holiday meal and is a great addition to my Simanin salad recipe I shared earlier this month.

Beet Carpaccio Recipe

The look of the dish is very fancy and elegant, I think it’s a beautiful way to serve a delicious "salad".

The dressing for the carpaccio contains olive oil, balsamic vinegar, lemon juice, sugar, salt and pepper. If you don’t use vinegar on Rosh Hashanah then just omit it.

For more holiday recipes, check out my Jewish holiday recipes page.

Here is the recipe for this delicious beet carpaccio:

Beet Carpaccio - Renana's Kitchen

Ingredients

  • 1 beet peeled
  • 1 cup arugula leaves
  • Handful walnuts grated finely

For the dressing:

  • 1/8 cup olive oil
  • 1 tablespoon balsamic vinegar
  • Juice of half a lemon
  • 1 tablespoon brown sugar
  • Salt and pepper by your taste

Preparation:

  1. Cut the beet to thin slices with a mandolin slicer.
  2. Arrange the beet slices on a big plate.
  3. Place the arugula leaves on the beets.
  4. In a small bowl, mix all the dressing ingredients.
  5. Pour the dressing on the beets and arugula leaves.
  6. Sprinkle the grated walnuts on the dish.
  7. Serve the dish and Happy New Year!

Nondairy Beet Carpaccio - Renana's Kitchen

Beet Carpaccio - Renana's Kitchen

To pin the recipe for later click here
Beet Carpaccio - Renana's Kitchen. My Beet Carpaccio recipe has a sharp flavor, includes walnuts so it’s perfect for the vegan diet and is topped off with a delicious dressing. It can be a great starter for the Rosh HaShanah meal, check it out now #beets #RoshHaShanah #food #foodie #foodlover    Beet Carpaccio - Renana's Kitchen. My Beet Carpaccio recipe has a sharp flavor, includes walnuts so it’s perfect for the vegan diet and is topped off with a delicious dressing. It can be a great starter for the Rosh HaShanah meal, check it out now #beets #RoshHaShanah #food #foodie #foodlover    Beet Carpaccio - Renana's Kitchen. My Beet Carpaccio recipe has a sharp flavor, includes walnuts so it’s perfect for the vegan diet and is topped off with a delicious dressing. It can be a great starter for the Rosh HaShanah meal, check it out now #beets #RoshHaShanah #food #foodie #foodlover