Beet carpaccio is a simple, quick, and tasty recipe. A raw appetizer, raw, vegan, vegetarian. Perfect for holidays, Christmas, New Year, or a dinner with friends.
Seasonality of fresh #red beets: from May to December. Until March, they can be found stored in sand.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 – 4 people
- Cooking methods: No cooking
- Cuisine: Healthy
Beet Carpaccio
- 1 Fresh raw beet
- to taste Fine salt
- Half lemon juice
- to taste Extra virgin olive oil
- to taste Chopped Brazilian nuts (or almonds or hazelnuts or walnuts or cashews)
- to taste Poppy seeds (and/or sesame)
- to taste Sunflower or pumpkin seeds (shelled and coarsely chopped)
- to taste Parsley (fresh and chopped)
- to taste Chives (chopped)
- to taste Mint (chopped)
- to taste Savory leaves
- to taste Marjoram leaves
Beet Carpaccio – Vegan Appetizer
First of all, wash the red beet well and peel it. Then slice it thinly with the slicer, the mandoline or by hand with a very sharp knife.
Place the beet slices on a serving plate, lightly salt them, and sprinkle with lemon juice and extra virgin olive oil.
Add the chopped nuts and preferred seeds. If desired, sprinkle with chopped parsley or a little chopped mint (or marjoram, oregano, savory, thyme, or another aromatic herb).
Let the beet carpaccio marinate at room temperature for about 30 minutes before serving.
Sara’s Tips
Red beet (also called beet, carrot, and red root) is quite staining, so when handling, it’s better to use latex gloves. Alternatively, I suggest washing your hands with lemon juice to remove all red color from your fingers.
