Simple beet carpaccio with mixed herbs

Simple beet carpaccio with mixed herbs

Based on 13 ratings
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ZWILLING

ZWILLING

Community member

www.zwilling.com/de/
"This is a simple vegan starter prepared with raw beetroot. For this recipe we used a mix of fresh tarragon, mint, and parsley, but any soft herbs from your kitchen or garden will work just as well."
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
2
red beets
½
red onion
10 g
mixed herbs
½
lemon
25 g
olive oil
½ tsp
sugar
½ tbsp
capers in brine
¼ tsp
salt
pepper
flaky sea salt (for serving)

Nutrition per serving

Cal181
Fat13 g
Protein2 g
Carb16 g

  • Step 1/3

    Peel, halve, and thinly slice red onion. Remove leaves from herb stems and mince. Zest and juice lemon and add to a bowl with olive oil, sugar, capers, and salt. Season with pepper and mix well.
    • ½ red onion
    • 10 g mixed herbs
    • ½ lemon
    • 25 g olive oil
    • ½ tsp sugar
    • ½ tbsp capers in brine
    • ¼ tsp salt

    Peel, halve, and thinly slice red onion. Remove leaves from herb stems and mince. Zest and juice lemon and add to a bowl with olive oil, sugar, capers, and salt. Season with pepper and mix well.

  • Step 2/3

    Peel and thinly slice beetroots with a mandoline. Add to bowl with the dressing and mix.
    • 2 red beets

    Peel and thinly slice beetroots with a mandoline. Add to bowl with the dressing and mix.

  • Step 3/3

    Layer beets on a plate and drizzle with olive oil. Garnish with flaky sea salt and more mixed herbs. Enjoy!
    • flaky sea salt (for serving)

    Layer beets on a plate and drizzle with olive oil. Garnish with flaky sea salt and more mixed herbs. Enjoy!

  • Enjoy your meal!

    Simple beet carpaccio with mixed herbs

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