Excellent beetroot carpaccio recipes in one place. A luxurious appetizer or a healthy dinner

Did you know that you can also prepare carpaccio from beets?

This will be appreciated not only by vegetarians, but also by lovers of healthy delicacies.

We have great recipes for beetroot carpaccio in 6 different variants, which not only taste great, but also look beautiful.

Find your favorite!

Beet carpaccio with feta cheese and radishes

This recipe will stand out among all appetizers! It looks absolutely divine and tastes just as good. Enjoy it also as a healthy dinner or light lunch.

What you will need

  • 50 g boiled beetroot, cut into fine slices (you can also use ready-made pickled beetroot)
  • 20 g feta cheese, crumbled
  • baby spinach leaves
  • beetroot sprouts
  • 5 red radishes cut into slices
  • some cranberries for garnish
  • black pepper and salt to taste
  • a few drops of olive oil


  • Arrange the beetroot on a plate.
  • Add baby spinach leaves, beetroot sprouts, radishes and cranberries to the center of the beetroot.
  • Crumble feta over everything and season with black pepper and salt.
  • Serve!
Slices of beetroot decorated with sprouts, radishes, baby spinach and cheese on a plate.

We also have simple and original recipes for raw meat carpaccio . Get inspired!

Beetroot carpaccio with orange-mustard dressing

Try this beautiful, simple, healthy and above all tasty recipe for beetroot carpaccio with luxurious dressing, pomegranate seeds, parmesan and arugula. You won’t even remember the traditional carpaccio!

What you will need

For the carpaccio:

  • 2 medium-sized beets
  • salt
  • black pepper
  • 2 tablespoons of olive oil
  • 1 handful of arugula
  • 2 tablespoons of pomegranate seeds
  • 1 tablespoon of pine nuts
  • 10-12 thin slices of parmesan or other hard cheese (use a cheese or potato peeler to cut)

For the topping:

  • 2 tablespoons of orange juice
  • 1 tablespoon of olive oil
  • 1 teaspoon of white wine vinegar
  • 1 teaspoon of mustard
  • 1/2 teaspoon of mustard seeds
  • 2 teaspoons of balsamic reduction
  • salt
  • black pepper


  • Preheat the oven to 180 ºC.
  • Take a piece of tin foil large enough to wrap 2 beetroots.
  • Place the beets on foil, sprinkle with salt and pepper, brush with 2 tablespoons of olive oil and wrap tightly.
  • Put them in the oven for 40 minutes.
  • Prepare the dressing by mixing orange juice, olive oil, wine vinegar, mustard, mustard seed, a pinch of salt and black pepper.
  • When the beetroot is ready, let it cool, peel it and cut it into thin slices with a sharp knife.
  • Take two plates and assemble the carpaccio.
  • Divide the beetroot slices evenly and arrange them on the plates so that they overlap slightly.
  • Put the arugula in the middle, arrange the parmesan slices around it and spoon the dressing over the carpaccio.
  • Sprinkle with pomegranate seeds and pine nuts.
  • Drizzle with a little balsamic reduction and season with salt and pepper to taste.
  • Enjoy your meal!
Beetroot carpaccio with luxurious dressing, pomegranate seeds, parmesan and arugula on a plate.

Beet carpaccio with mozzarella

Another variation of the amazing vegetarian carpaccio – this time with mozzarella and basil chiffonade. Simple, effective and absolutely delicious! Serve with bread as a main course or on its own as an appetizer.

What you will need

  • 2 mozzarella
  • 2 medium beets
  • 2 medium tomatoes
  • 2 cloves of garlic
  • a small handful of fresh basil
  • juice of 1 lemon
  • 4 tablespoons of olive oil
  • freshly ground black pepper


  • Dice the tomatoes.
  • Chop the garlic and then mix it together with the tomatoes and half the olive oil in a bowl.
  • Set aside and let the flavors infuse while you prepare the rest of the dish.
  • Peel the beets and then use a mandolin to slice them as thinly as possible.
  • Set the mandolin to the thinnest setting for the slices and aim for the slices to be about 1mm thick or less.
  • Finely chop the mozzarella and then prepare the basil chiffonade.
  • Line up all the basil leaves, roll them lengthwise, then thinly slice them to make ribbons.
  • Arrange the beetroot and mozzarella on two plates.
  • Arrange the beetroot rings, motte mozzarella, again beetroot and mozzarella and finally beetroot.
  • Drizzle everything with lemon juice and the remaining olive oil and sprinkle with freshly ground black pepper and basil.
  • Serve with tomato in the middle of the plate.
Beetroot slices with mozzarella and basil chiffonade on a plate with a baguette next to it.

Try our other recipes with beetroot , which will make you lick your lips! We have both salty and sweet options.

Vegan carpaccio of beetroot preserved in salt

Thin slices of beetroot marinated in salt almost melt on the tongue and become the perfect base for your vegan carpaccio. Serve with creamy roasted garlic dressing, fresh basil and capers.

What you will need

For the carpaccio:

  • 2 large beets, peeled and thinly sliced ​​on a mandoline
  • 2 teaspoons of sea salt
  • 120 ml aquafaba (vegan snow), room temperature
  • macadamia nuts
  • pepper
  • fresh basil
  • capers

For the dressing:

  • 120 ml cashew cream
  • 30 ml of olive oil
  • 30 ml of freshly squeezed lemon juice
  • 10 g of roasted garlic
  • 11 g soft white miso
  • 1 teaspoon sherry vinegar
  • 1 teaspoon ground mustard
  • 1/4 teaspoon coconut sugar
  • pinch of salt


  • Place the beet slices in a container with a lid.
  • Sprinkle with sea salt and mix everything with a fork.
  • Cover the container and let the beets marinate in the fridge for 24 hours.
  • After 12 hours, shake the container to distribute the salt.
  • After 24 hours, bring the beets to room temperature on the line.
  • Add the marinated beets to a colander to release excess juice.
  • Preheat the oven to 175°C.
  • Place a piece of parchment paper on top of a piece of aluminum foil on a square baking sheet.
  • Add the aquafaba to a medium bowl.
  • Beat until frothy and white.
  • Add the beets and mix with a fork.
  • Be sure to wrap all the beets.
  • Remove the beets from the bowl and pile them in the center of the parchment paper.
  • Gently spread the beets with a fork, leaving a 3.5 cm border.
  • Pour the excess liquid over the beets.
  • Wrap the beet in and bake for 25 minutes.
  • Remove the tray from the oven and leave the beets in the package for another 5 minutes.
  • Open the package and let the beets stand until completely cool.
  • Use immediately or refrigerate until ready to use.
  • Beet prepared in this way will last you up to 1 week.
  • For the dressing, add the cashew cream, oil, lemon juice, roasted garlic, miso, vinegar, mustard, coconut sugar and salt to a blender.
  • Blend until smooth.
  • Use immediately or store in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
  • To assemble the carpaccio, spread some of the dressing on a serving plate.
  • Arrange the beets on top of the dressing.
  • Drizzle with a little more dressing and garnish with basil and capers.
  • Sprinkle with pepper and grated macadamia nuts.
Slices of beetroot marinated in salt with a creamy roasted garlic dressing, fresh basil and capers on a plate.

You may also find our reviews of the best rated electric food slicers useful. Who won our test?

Beet carpaccio with goat cheese

Beetroot tastes best in combination with fresh goat cheese. And you will find exactly such a combination in this recipe!

What you will need

  • 4 boiled beets
  • 1 raw beetroot
  • 150 g of fresh goat cheese
  • 6 tablespoons of olive oil
  • 6 walnuts
  • salt
  • ground black pepper


  • Cut the cooked beet very finely with a knife or mandoline into thin slices.
  • If possible, cut the raw beetroot into very thin slices with a mandoline.
  • Arrange the beets alternately cooked and raw on the plates.
  • Arrange small balls of fresh goat cheese on the beetroot carpaccio.
  • Finely chop the walnut kernels.
  • Pour over the carpaccio.
  • Add olive oil, a little salt and pepper.
  • Serve!
Sliced ​​beetroot with goat cheese and nuts on a plate with a fork next to it.

Beetroot carpaccio with arugula and hazelnuts

This impressive yet unpretentious seasonal appetizer will give you the perfect refreshing yet sweet taste during the summer. Try the combination with arugula and hazelnuts. Yum!

What you will need

  • 500 g of beetroot
  • 50 g of whole hazelnuts
  • juice and zest of ½ lemon
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon of hazelnut or walnut oil
  • 1 teaspoon of coarse mustard
  • 1 teaspoon of maple syrup
  • 70 g of arugula


  • Simmer the beetroot for 40 minutes or until soft.
  • Drain and let cool.
  • Preheat the oven to 200°C.
  • Bake the hazelnuts in the oven for 10 minutes or until golden.
  • Leave to cool and then roughly chop.
  • Peel the beetroot and cut into thin slices.
  • Spread on 4 small plates.
  • Whisk the lemon juice with the oils, mustard and maple syrup.
  • Season to taste.
  • Toss the arugula in the dressing and add a handful to each plate.
  • Sprinkle with hazelnuts and lemon zest.
  • Enjoy your meal!
Beet carpaccio with arugula and nuts on a plate with beets tossed on the side.

We have also prepared for you a detailed article about beets , where you will learn a lot of interesting things about this healthy vegetable.

And how did you like our recipes today? Write to us in the comments!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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