Beetroot Carpaccio

Ingredients

• 200 graw beetroot
• 1 tablespoon + 1 teaspoonextra virgin olive oil
• 1 tablespoonbalsamic vinegar
• 1 tablespoonfresh parsley
• 1 pinchfleur de sel

Instructions

1. 1

   Slice the beetroot

   Peel the beetroot and rinse it under cold water to remove any dirt. Using a mandoline, slice it very thinly, no more than 1 mm thick.

2. 2

   Dress and serve

   Arrange the beetroot slices on a plate. Drizzle with the balsamic vinegar and olive oil, then add a pinch of salt and scatter the parsley over the top. Serve straight away, or refrigerate until the next day so the dressing softens the beetroot.

What is beetroot carpaccio?

Carpaccio is a dish of very thinly sliced ingredients, traditionally associated with Italian cooking. This beetroot version is a fresh, meat-free take, with balsamic vinegar and olive oil dressing the raw slices.

Its appeal is in the contrast: earthy beetroot, tangy vinegar, fragrant parsley and a little salt. The thin cut lets the dressing coat the beetroot evenly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 221 calories, 3g protein, 20g carbs, 15g fat.

The beetroot provides most of the carbohydrates, while the olive oil is the main source of fat. Beetroot and parsley contribute a little protein, but the recipe is not a substantial protein source; serve it with lentils, beans or another protein-rich dish to balance the plate.

Choosing and preparing beetroot

Raw beetroot: use a firm beetroot and peel it before slicing. Rinse it well to remove any remaining dirt.

Thin slices: aim for slices no thicker than 1 mm, as directed in the method. A mandoline makes this easier, but a sharp knife can work if you take your time.

Getting the dressing right

Olive oil and vinegar: drizzle both over the arranged slices so the dressing reaches across the plate. The oil brings richness while the balsamic adds acidity.

Fleur de sel: add just a pinch, then taste before adding more. The parsley goes on last to keep its fresh flavour noticeable.

Serve now or chill

Straight away: the beetroot stays crisp and the slices retain their raw texture. This is the quickest option for a fresh salad.

Chilled: resting the dressed beetroot in the fridge until the next day softens it, as the recipe suggests. Cover the plate or transfer the salad to a sealed container while it chills.

What to serve with it

Serve the carpaccio as a light starter or alongside a main meal. Bread, lentils or a simple grain salad make useful accompaniments if you want a more substantial plate.

Keep other flavours fairly simple so the beetroot and balsamic dressing remain prominent.

Recipe notes & tips

• Wear an apron or use a board you do not mind staining while preparing the beetroot.
• Use the mandoline guard and keep your fingers clear of the blade.
• Arrange the slices in a single layer so the dressing can reach them evenly.
• Add the parsley just before serving for a fresher finish.
• Taste the dressed beetroot before adding more salt.

Variations

• Add citrus: finish with a little lemon juice for a brighter dressing.
• Add cheese: scatter over crumbled goat’s cheese for a creamy contrast.
• Add crunch: top with toasted walnuts or seeds just before serving.
• Change the herbs: use fresh dill instead of parsley for a different aromatic note.

Common mistakes to avoid

• Slices too thick: cut them more finely so they take on the dressing and soften as intended.
• Uneven dressing: drizzle across the whole plate rather than pouring it in one spot.
• Too much salt: start with a pinch and taste before adding any more.
• Unprotected mandoline use: fit the guard or use a sharp knife carefully to protect your fingers.

How to store

Cover and refrigerate the dressed beetroot, and eat it by the next day, as suggested in the method. Keep it chilled until serving; the slices will soften as they rest in the dressing.

Frequently asked questions