Beet Carpaccio Salad

Beet_Carpaccio_SaladGrowing up there were only a few vegetables that I really didn’t like. Sauerkraut, turnips and beets.

A few years ago I had dinner at a friend who (unaware of my revulsion to beets) prepared a Beet Carpaccio dish somewhat similar to the recipe in this post. Knowing he had gone through all the trouble of finding this recipe, buying the groceries and preparing the dish… I couldn’t find the guts to tell him I actually didn’t fancy beets that much. So, I prepared myself to trying to swallow as much of the dish as I could in a rapid time period, while displaying a happy facial expression at the same time.

When the plate arrived, I took my first bite, and I was… happily surprised!?! It wasn’t that bad at all! Actually, it was really yummy! That’s when I experienced first hand your pallet does change over time and finding the right way to combine ingredients and flavors can totally affect whether you love or hate a vegetable. Please feel free to try this recipe and find out if you like it too :) 

BeetCarpaccioSalad

Beet Carpaccio Salad
Serves 2
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 1 Beet
  2. 1 Orange
  3. Goat cheese (40g / 1.2oz)
  4. A few hazelnuts or pistachio nuts
  5. Some watercress or a few leaves of lettuce
  6. Balsamic vinegar (1/2cup / 4.5oz / 120ml)
  7. Optional: 1 grapefruit
Instructions
  1. Start by making the balsamic vinegar reduction. Pour the balsamic vinegar into a small saucepan and bring it to a boil over medium heat. Cook it for 5-15 minutes, or until reduced to a thicker glaze. Remove it from the heat and allow it to cool.
  2. Serve the beet raw or cooked, according to your liking. Peel and slice the beet as thinly as possible.
  3. Peel and slice the orange (and grapefruit) as thinly as possible.
  4. Arrange the beet, orange (and grapefruit), goat cheese, nuts and lettuce/watercress on a plate. Finish with a few drops of balsamic reduction drizzled on the plate.
  5. Enjoy!
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2 Thoughts on “Beet Carpaccio Salad

  1. Hi Wendy – I don’t like beets either (I think they taste like dirt) but this is so beautiful you’ve inspired me to try them again! Thanks for sharing this recipe!

  2. stunning colors — such beautiful food!

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