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Simple beet carpaccio with mixed herbs

Based on 9 ratings
Sponsored

“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 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
red beets
red onion
20 g mixed herbs
lemon
50 g olive oil
1 tsp sugar
1 tbsp capers in brine
½ tsp salt
pepper
flaky sea salt (for serving)
Metric
Imperial

Nutrition per serving

Cal
181
Protein
2 g
Fat
13 g
Carb
16 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.
    • red onion
    • 20 g mixed herbs
    • lemon
    • 50 g olive oil
    • 1 tsp sugar
    • 1 tbsp capers in brine
    • ½ 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.
    • 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!