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

Beetroot carpaccio

Author: Bea C.
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


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


  • 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 !


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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