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beet carpaccio dish on a plate

Beet Carpaccio

Vegan delicious starter dish for Rosh Hashanah or any other occasion. Simple and add a color pop.
Prep Time 15 mins
Cook Time 0 mins
Course Appetizer
Cuisine Jewish
Servings 4 servings


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

For the dressing:

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


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