Beetroot carpaccio (AIP, paleo, vegan)

This beetroot carpaccio is a super easy to make and healthy recipe. This salad recipe which uses raw beetroot and a balsamic vinegar based dressing makes the perfect fresh starter.

I’ve just spent a few days at my parents' where the garden was bursting with enormous beetroots. So I decided to make the most of it and create all types of recipes using beetroot. So here is a beetroot carpaccio recipe.

What is beetroot carpaccio?

Carpaccio is an italian dish of thinly sliced beef meat. So the word carpaccio is used worldwide to name all kinds of raw dishes. So, as you might have guessed, beetroot carpaccio is a salad made with raw beetroot.

Ingredients

• raw beetroot. If you want to know everything about beetroots, from the garden to the plate, and what to do with the leaves you can check my beetroot for beginners article.
• extra virgin olive oil (or other oil of your choice)
• balsamic vinegar or apple cider vinegar
• chopped parsley
• pinch of salt

How to make this

1. Peel the beetroot. Rince it under cold water to make sure you remove all the dirt. Using a mandolin slicer (technically, you can also use a knife but it will be tricky), very finely slice it (maximum 1mm thick).
2. Place the beetroot slices on a plate and drizle with the vinegar, olive oil and a pinch of salt. Add the parsley on top. And voilà! You can either eat this carpaccio right away or put it in the fridge and eat it the next day when the beetroot will have tenderized thanks to the dressing. Bon appétit !

Other beetroot recipes

You can also check my Beetroot and carrot juice recipe

Or, if you'd rather eat cooked beetroot, you can also check these:

• Beetroot chips (AIP, paleo, vegan) for a crunchy snack
• Beetroot and Feta salad (gluten free, vegetarian) for a salad using cooked beetroot

Beetroot carpaccio (AIP, paleo, vegan)

gohealthywithbea

A super easy raw beetroot salad.

5 from 3 votes

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Prep Time 10 mins

Total Time 10 mins

Course Starter

Cuisine French

Servings 1 serving

Calories 221 kcal

Ingredients

  

1x2x3x

• 200 g raw beetroot (0.44 pounds)
• 1 tablespoon +1 teaspoon extra virgin olive oil (or other oil of your choice)
• 1 tablespoon apple cider vinegar or balsamic vinegar
• 1 tablespoon fresh parsley chopped
• Pinch of sea salt

Instructions

 

• Peel the beetroot. Rince it under cold water to make sure you remove all the dirt. Using a mandolin slicer, very finely slice it (maximum 1mm thick).
• Place the beetroot slices on a plate and drizle with the vinegar, olive oil and a pinch of salt. Add the parsley on top. And voilà! You can either eat this carpaccio right away or put it in the fridge and eat it the next day when the beetroot will have tenderized thanks to the dressing.

  Bon appétit !

Notes

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 221kcalCarbohydrates: 20gProtein: 3gFat: 15gSaturated Fat: 2gSodium: 159mgPotassium: 684mgFiber: 6gSugar: 14gVitamin A: 408IUVitamin C: 15mgCalcium: 39mgIron: 2mg

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