Have you ever tried serving beets in carpaccio form? 😊 I tried it just yesterday, and I brought a beet carpaccio with arugula and parmesan to the table that I really liked.
It’s an alternative and scenic way to serve beets, very quick to prepare, suitable for any day when we have little time to set up a meal.
That’s why I decided to propose the recipe for today’s light section of our Monday column. Today’s topic is simple sides, easy and quick to prepare sides, and this beet carpaccio really only takes 5 minutes to prepare!
But in its simplicity, it’s also a dish that presents itself very well. I even see it as suitable for a Sunday side dish, festive days, or when having guests. And the autumn air these days, along with the red color of the beets, already projects me towards Christmas… let’s consider it as a Christmas side dish! 😉
To add a touch, just a pinch, of uniqueness to the dish, I cut the beets with a wavy knife, a vintage knife I inherited from my mother-in-law. I don’t always remember to use it, but I should use it more often. Sometimes it takes very little to transform a minimalist recipe into a prettier and more refined dish. 😊
I dressed my beet carpaccio simply with arugula and parmesan, the classic carpaccio seasoning, and with a few grains of green pepper for an extra flavor boost.
I really liked this carpaccio! I recommend it! 😋
〰〰〰
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz beets (pre-cooked)
- 0.7 oz parmesan (or other grating cheese)
- arugula (to taste)
- 5 green olives
- 2 tsps extra virgin olive oil
- Half lemon
Tools
- Knife wavy blade
- Plate
- Peeler
Steps
👉 For the preparation to be quick, it’s necessary to use pre-cooked beets. They are commonly found in the vegetable section, vacuum-packed.
Wash and dry the beets (peel if necessary).
👉 Use paper towels to dry the beets, not cloth towels as beets stain red.
Slice the beets and arrange them on a plate.
Pour the juice of half a lemon over the slices.
Spread the sliced green olives, arugula, and Parmesan shavings over the slices.
Dress with extra virgin olive oil and a few grains of green (or pink) pepper.
🧀 It is advisable to rinse the olives and green pepper with water to remove excess salt from the brine in which they are preserved.
👉 To slice the Parmesan, a simple potato peeler is sufficient.
Serve immediately.
And here is my vintage wavy knife. 😊 If you don’t have one, I’ve included a link to a more current model in the list of tools. I hope you find it useful. But try rummaging through your grandmother’s cutlery drawer! Let me know if you find one like this! 😃
😉👉 Naturally, it’s possible to make the recipe starting from raw beets. The cooking times will only take a little longer, but the dish will remain easy to prepare.
The beets can be cooked:
– whole in the oven wrapped in foil (cooking time about 45 minutes), or
– in a pressure cooker, also whole (cooking time about 20 minutes), or
– in a pan cut into pieces or slices (cooking time varies based on the size of the pieces, about 20 minutes).
Salt-Free Tips
I remind you that I cook without added salt. 😉
In this recipe, there is no need to add salt because the olives and green pepper, as well as the parmesan, are salty products at the source. If you don’t like green pepper grains, you can replace them with a simple sprinkle of ground pepper, or paprika (sweet or spicy, to your taste).
If you’re interested in reducing or eliminating salt, always remember to:
■ Gradually decrease the salt, the palate needs to get used to it slowly and shouldn’t notice the progressive reduction.
■ Use spices. Chili pepper, black pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
■ Use my salt-free vegetable granules and gomasio.
■ Prefer fresh foods.
■ Avoid cooking in water, prefer cooking methods that don’t disperse flavors (grill, foil, steam, microwave)
■ Avoid bringing the salt shaker to the table!
■ Occasionally allow yourself an exception to the rule. It’s good for the mood and helps perseverance.
If you don’t want, or can’t, give up salt:
■ You can still try my recipes by salting according to your habits.
Follow Me!
In my new WhatsApp channel and on Instagram, on the Facebook page, on Pinterest and in my two groups: Il gruppo di Catia, in cucina e oltre and Proprio quello che stavo cercando! and if you like… subscribe to my Newsletter.
In my new WhatsApp channel and on Instagram, on the Facebook page, on Pinterest and in my two groups: Il gruppo di Catia, in cucina e oltre and Proprio quello che stavo cercando! and if you like… subscribe to my Newsletter.
Other Light and Tasty Recipes:
And here are the simple side dishes from my Light and Tasty Team colleagues!
Carla Emilia: Sautéed Zucchini with Ham
Claudia: Chickpeas with Cumin and Vegetables
Daniela: Green Beans with Pine Nut Breadcrumbs
Elena: Pan-Gratinated Tomatoes
Milena: Eggplants with Aromatic Herbs
