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    Home » Starters

    Beetroot carpaccio

    Published: Jul 1, 2022 · Updated: Jul 1, 2022 by gohealthywithbea | This post may contain affiliate links | Leave a Comment

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    a picture of a plate full of beetroot carpaccio with chopped parsley sprinkled on top and serving spoons on the side of the plate and a title overlay
    a picture of a plate full of beetroot carpaccio with chopped parsley sprinkled on top and serving spoons on the side of the plate and a title overlay

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

    a plate full of beetroot carpaccio with chopped parsley sprinkled on top and serving spoons on the side of the plate

    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. But I think my favorite one is the simplest one : beetroot carpaccio.

    This summer starter or side dish is crazy easy to make and super flavorful. It makes a perfect side dish to bring to a potluck or to serve with your favorite grilled dish.

    This beet salad is vegan, paleo, whole30 and AIP compliant.

    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.

    For the salad dressing

    • extra virgin olive oil (or other oil of your choice)
    • balsamic vinegar or apple cider vinegar
    • chopped parsley
    • pinch of sea salt

    See recipe card for quantities.

    Tips to prepare the beetroot

    • Peel the raw beetroot thoroughly. Then rinse it under cold water to make sure to remove all the dirt.
    • Using a mandolin slicer will make it easier and quicker to very thinly slice your raw beetroot. But be extremely careful not to hurt your fingers while using the mandolin slicer. If you don't have a mandolin slicer, you can use a sharp knife and a cutting board. It will just be trickier and will take more time. But it is doable.

    Can I prepare this beetroot carpaccio ahead of time?

    Yes. You can prepare your beetroot carpaccio the day before. The more it will soak in the vinegar and olive oil, the more tender and sweeter it will be.

    a plate full of beetroot carpaccio with chopped parsley sprinkled on top and serving spoons on the side of the plate

    Other beetroot recipes

    You can also check my Beetroot and carrot juice recipe for another delicious recipe using raw beetroot.

    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
    • Homemade Red Velvet Ice Cream (vegan, paleo, AIP)
    a plate full of beetroot carpaccio with chopped parsley sprinkled on top and serving spoons on the side of the plate

    Beetroot carpaccio

    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
      

    • 200 g raw beetroot (0.44 pounds)
    • 1 Tbsp +1 tsp 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 facts per serving

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

    Hello! I’m Bea, a holistic health coach, certified gluten free practitioner and recipe creator. I'm also a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more

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