Beet Carpaccio

Thinly sliced roasted beets served as carpaccio (Italian appetizer consisting of raw beef sliced paper-thin) makes a wonderful & easy vegetarian appetizer or a side dish.

It took me a really long time to warm up to beets, a root vegetable also known as red beet, table beet, garden beet, or just beet. Beets can be enjoyed boiled, roasted, steamed, or raw in a wide variety of dishes such as soups, salads, dips (beetroot hummus), and everything in between.


I tried roasted beet and goat’s cheese salad at a restaurant in Dallas and fell in love with the earthy, slightly caramelized flavor of beets paired with peppery greens and zesty dressing. Inspired by the salad I had, I roasted beets and thinly sliced it to resemble carpaccio and served with cheese!

It is really crucial to thinly slice the roasted beets for the beet carpaccio. Use a sharp knife or a mandolin if you have one.


Nutritionally, beets are high antioxidants, folate, and manganese among many other nutrients. Beets contain a high concentration of nitrates which helps reduce blood pressure as well as enhance athletic performance.

Not only beet roots but beet greens are equally nutritious and shouldn’t be discarded. Chop beet greens and use them for pesto, toss greens in soups/stews, or enjoy them sauteed in some olive oil, garlic, salt, and pepper.


If you are pressed on time, you can roast beets ahead of time. Store roasted beets in the and slice it right before serving. I served beet carpaccio with Farmer cheese from a Middle Eastern store but you can use goat’s cheese, feta, Gorgonzola or Roquefort. You can also skip the cheese if you wish and serve it with just olive oil, salt, and pepper.

Beet Carpaccio

Serves: 2-3


  • 2 medium beets, scrubbed and cleaned

  • 3 tablespoon olive oil

  • salt, pepper to taste

  • serve with cheese like goat’s cheese, feta, Gorgonzola, Roquefort


  1. Preheat the oven to 400F.

  2. Wrap beets in a aluminium foil, drizzle olive oil, salt, pepper and allow it to roast for 45-50 minutes until fork inserted is soft (but not too soft).

  3. Allow it to rest for 30-45 minutes. Remove from the foil, peel the skin. Using a sharp knife or mandolin thinly slice beets resembling carpaccio.

  4. Let it chill in the refrigerator for 30 minutes or so then assemble it into a plate with cheese of your choice. Drizzle the olive oil, sprinkle salt and pepper and enjoy.



Dixya Bhattarai

Dixya Bhattarai

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