Beetroot Carpaccio

5 from 5 votes
Prep Time 50 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 247 kcal


  • 3 Pc. Beetroot tubers
  • 1 tbsp Sugar
  • 1 tbsp Salt
  • 1 tbsp Caraway seeds
  • 250 g Soft cheese
  • 150 g Pine nuts
  • 250 g Arugula
  • 100 g Red beet cress
  • Salt
  • Pepper
  • Balsamic vinegar
  • Pumpkin seed oil


  • Bring the beetroot with the salt, sugar and caraway seeds to the boil in the water and then simmer for about 40 minutes at a low temperature.
  • Then take the beetroot out of the water, let it cool and peel off the skin of the tuber with your hands.
  • Then cut the beetroot into wafer-thin slices and arrange on the plate. Roast the pine nuts in a pan and then set aside.
  • Then briefly fry the rocket. Be careful with the oil, as it can splash a lot! Drain the lettuce well after frying.
  • Crumble the soft cheese and spread it on the beetroot slices. Then distribute the pine nuts on these, pile up the rocket and the sprouts one after the other.
  • Finally, season the carpaccio with salt, pepper, balsamic vinegar and pumpkin seed oil as desired.


Serving: 100gCalories: 247kcalCarbohydrates: 6.2gProtein: 12.8gFat: 19.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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