Beetroot carpaccio

Ingredients

• 200 graw beetroot
• 20 mlextra-virgin olive oil
• 15 mlcider vinegar
• 15 mlchopped fresh parsley
• 1 pinchsalt

Instructions

1. 1

   Peel and slice

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

2. 2

   Dress the beetroot

   Arrange the beetroot slices on a large plate. Drizzle with the cider vinegar and olive oil, add the salt and scatter over the parsley. Serve straight away, or refrigerate until the following day for more tender slices.

What is beetroot carpaccio?

Carpaccio is traditionally associated with thinly sliced raw ingredients, and this version uses beetroot in place of the more familiar meat or fish. It is a simple French-style preparation, dressed rather than cooked.

The combination works because earthy beetroot meets sharp cider vinegar, rich olive oil and fresh parsley. Slicing the beetroot very thinly helps the dressing coat it evenly.

Nutrition and macros by portion

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

The beetroot supplies most of the carbohydrates, while the olive oil accounts for most of the fat; the dish contains only a modest amount of protein. To make it a more balanced meal, serve it with a protein-rich accompaniment such as eggs or beans.

Choosing the beetroot

Raw beetroot: Choose a firm beetroot with smooth skin, as it needs to be peeled and eaten uncooked. Rinse it carefully after peeling to remove any remaining soil.

Getting thin, even slices

Mandoline: A mandoline makes it easier to cut slices no thicker than 1 mm. Use its guard and keep your fingers clear of the blade.

Knife: If you do not have a mandoline, use a sharp knife and work slowly to make the slices as even and thin as possible.

Dressing and resting

Balanced dressing: The cider vinegar brings acidity, while extra-virgin olive oil softens its sharpness. Add the salt and parsley over the arranged slices so they are distributed across the plate.

Resting time: The carpaccio can be served immediately, or refrigerated until the following day. The longer rest gives the raw beetroot time to become more tender.

Texture and serving

Doneness cue: There is no cooking step; the texture depends on how thinly you slice the beetroot and whether you serve it straight away or let it rest. The slices should be delicate enough to eat easily.

On the plate: Serve it as a starter or alongside bread and a simple salad. Keep the slices spread out so each bite gets some dressing and parsley.

Timing and preparation

Quick serving: Allow about 10 minutes to peel, rinse, slice and dress the beetroot. A mandoline can make the slicing stage quicker.

Make ahead: For a softer result, prepare the dressed carpaccio and refrigerate it until the next day, as suggested in the method.

Recipe notes & tips

• Use the mandoline guard to protect your fingers while slicing.
• Keep the slices no thicker than 1 mm for the most delicate texture.
• Rinse the peeled beetroot thoroughly before slicing.
• Arrange the slices across a large plate so the dressing reaches them evenly.
• Add the parsley just before serving for a fresh finish.

Variations

• Add citrus: Replace some of the cider vinegar with lemon juice for a brighter dressing.
• Add cheese: Crumble a little goat’s cheese over the dressed slices before serving.
• Add crunch: Scatter toasted walnuts over the top for a contrasting texture.
• Change the herbs: Use fresh chives in place of the parsley.
• Add pepper: Finish with freshly ground black pepper alongside the salt.

Common mistakes to avoid

• Slices too thick: They can be harder to eat raw; aim for slices no thicker than 1 mm.
• Uneven slicing: Some pieces may be tougher than others; use a mandoline or take care to cut evenly with a sharp knife.
• Skipping the rinse: Soil can remain on the beetroot; rinse it thoroughly after peeling.
• Uneven dressing: Some slices may taste plain; spread them across a large plate before adding the dressing.
• Leaving it uncovered: The surface can dry in the fridge; cover the plate while the carpaccio rests.

How to store

Cover and refrigerate any leftovers, and eat them within 1–2 days. Serve chilled; this dish does not need reheating.

Frequently asked questions