Beet carpaccio is a delicious and unique way to enjoy the earthy flavor of beets. This vibrant dish combines thinly sliced beets with fresh arugula and crunchy walnuts, all drizzled with a tangy olive oil dressing. It's a great way to enjoy the flavors of spring and summer while still keeping things light and healthy.
Why this beet carpaccio recipe works
If you haven't tried a Carpaccio dish yet, you're missing out on a thin-sliced plate of deliciousness! While the Italian origins of Carpaccio usually include meat or fish, there are many versions of this dish around the world that feature other thinly sliced ingredients.
My recipe is for a beet carpaccio, which features beets as the star ingredient. Beet is one of Rosh Hashanah (Jewish New Year) symbols (simanim) and we have it in the holiday meal. So this dish is a great addition to the holiday meal.
I've added some arugula leaves to give the dish a bit of bite and a unique flavor. Instead of grated parmesan cheese, I've used grated walnuts to keep the dish dairy free and so it happens to be vegan-friendly too. Usually, carpaccio dishes contain dairy or meat, but my beet carpaccio is both tasty and vegan!
This simple dish makes for a beautiful, elegant starter to any meal. The look of the dish is very fancy and elegant, I think it’s a beautiful way to serve a delicious "salad". Try it alongside my Simanin salad recipe for a complete and satisfying Rosh Hashanah meal.
Tips for making the best beet carpaccio
Here are some of the best tips for making this healthy beetroot carpaccio appetizer...
Trust me- if you have gloves, use them! Fresh beets can turn your hands and everything they touch a deep magenta.
Can't find fresh beets?
Whenever you plan to make this beet appetizer, you might find that fresh beets might not be in season. Don’t worry, you can use canned beets or cooked vacuum packed instead. Just make sure to drain and rinse them before slicing them thin.
Slice the beet thinly
To get that classic carpaccio texture, slice the beets as thin as possible for maximum flavor and crunch. Use a mandoline slicer if you have one. Just be very careful, as mandolins are VERY sharp.
Don't add too much dressing
This dish is best served with a light drizzle of dressing. If you add too much, it can overpower the delicate flavors of the beets and arugula. Start by adding just a tablespoon or two, then taste as you go.
Here are some questions people often ask about how to make this beet carpaccio with homemade dressing...
How do I make this homemade dressing?
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. You can also add herbs such as oregano or basil to give it an even deeper flavor.
Can I use a different kind of nut?
Yes, feel free to substitute walnuts for almonds, pecans, or any other kind of nut you prefer.
What else can I add to this beet carpaccio?
This dish is very versatile, so feel free to add other ingredients like avocado slices. The creamy avocado slices adds to the carpaccio richness and another smooth texture. It pairs well with the beets and provides healthy fats. Other options are to add fresh herbs, vegan cheese or microgreens. Microgreens such as radish sprouts or pea shoots, sprinkled on top of the dish not only add visual appeal but also contribute a delicate, fresh taste. You could also use a different kind of green, like spinach or kale, instead of arugula that I used.
Can I make this in advance?
You can make this dish up to a day ahead of time and store it in the refrigerator until ready to serve. However, try not to add the dressing until just before serving, as it can make the beets soggy.
How do I store any leftover beet carpaccio?
Any leftovers can be stored in an airtight container in the refrigerator for up to three days. Just make sure to dress it lightly before storing it, as the dressing will break down if it sits too long.
Make this beet carpaccio salad today!
Beet carpaccio is a wonderfully fresh and flavorful way to enjoy the earthy taste of beets. With just a few simple ingredients and my helpful tips, you can create this delicious dish in no time. So don’t wait- try making it today.
More salad and appetizer recipes:
For other holiday recipes, check out my Jewish holiday recipes page.
- 1 beet (peeled)
- 1 cup arugula leaves
- Handful walnuts (grated finely)
For the dressing:
- ⅛ cup olive oil
- 1 tablespoon balsamic vinegar
- Juice of half a lemon
- 1 tablespoon brown sugar
- Salt and pepper by your taste
- Start out by peeling the beet (if you are using a fresh one).
- Use a mandolin slicer to cut the beet into thin slices.
- Arrange the beet slices on a big plate and add arugula leaves on top.
- In a small bowl, mix all the dressing ingredients.
- In a small bowl, combine all the dressing ingredients and pour the mixture over the beets and arugula.
- Use a microplane to grate the walnuts over the beets and serve.
- Serve the dish and Enjoy!