Beet carpaccio is a fresh, light, and flavorful dish.
An excellent side dish that’s a bit different from the usual. There aren’t many recipes with red beet, and this one is truly tasty
Its strength lies in the simplicity of the ingredients that combined create a harmonious balance of flavors.
The beet, with its sweet taste and vibrant color, is finely sliced and serves as a bed for crunchy arugula with a slightly bitter taste, which perfectly complements the parmesan shavings and slightly toasted pine nuts.
Everything is seasoned with a vinaigrette of oil, salt, and apple cider vinegar.
From a nutritional point of view, it is a balanced proposal: beet is rich in antioxidants and minerals, arugula provides vitamin C and calcium, Parmesan guarantees quality proteins and calcium, while pine nuts provide good fats and B vitamins.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the beet carpaccio
- 14 oz cooked beet
- 2 cups arugula
- 1 oz Parmesan shavings
- 0.7 oz pine nuts
- 4 tbsps extra virgin olive oil
- 1 tbsp apple cider vinegar
- to taste fine salt
Tools
- 1 Knife
- 1 Plate
- 1 Mandoline
- 1 Frying pan
Steps for the red beet carpaccio
You can use pre-cooked beets or cook them directly in plenty of salted water for about forty minutes.
Peel them and slice them very thinly with a sharp knife or, better yet, with a mandoline. Arrange them on a plate slightly overlapping each other
Heat a non-stick frying pan and toast the pine nuts for about 2 minutes, stirring frequently, until they are golden and release an intense aroma. Set aside.
Wash and dry the arugula. Season it with a drizzle of oil and fine salt and place it on the beet slices along with Parmesan shavings and toasted pine nuts
Prepare an emulsion with extra virgin olive oil, apple cider vinegar (or balsamic vinegar), salt, and pepper.
Pour the dressing over the carpaccio just before serving to keep it fresh and shiny.
Advice and storage
If you want a stronger flavor, you can add a few drops of balsamic vinegar glaze.
Storage If already seasoned, it should be consumed immediately: arugula tends to wilt, and the cheese releases moisture.
If you want to prepare it in advance, store the already sliced beets in an airtight container, covered with a drizzle of oil to prevent them from drying out, and they last for 2 days.
Arugula should be kept separately, in a bag or container with slightly damp absorbent paper, so it stays crunchy.
You can prepare the Parmesan shavings and keep them in a small closed container.
Toasted pine nuts should be stored in an airtight jar, out of the fridge, in a dry place.
It is advisable to assemble the carpaccio just before consuming.
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FAQ (Questions and Answers)
How can I make it vegan?
Replace the Parmesan shavings with nutritional yeast flakes or shavings of a matured vegan cheese.
