Go Back
–+ servings
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
Print Recipe Pin Recipe
AIP recipe icon
Coconut free recipe icon
Dairy free recipe icon
Egg free recipe icon
an icon with the letters G and F to label gluten free recipes
Paleo recipe icon
an icon with the letter V for vegan recipes
Whole30 recipe icon
Prep Time 10 mins
Total Time 10 mins
Course Starter
Cuisine French
Servings 1 serving
Calories 221 kcal

Ingredients
  

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
Tried this recipe?Mention @gohealthywithbea and tag #gohealthywithbea!
Liked this recipe?Follow me @gohealthywithbea on Pinterest
Liked this recipe?Follow me @gohealthywithb on Facebook !