Beetroot Carpaccio (Light, Elegant & Plant-Based)

Beetroot Carpaccio (Light, Elegant & Plant-Based)

This beetroot carpaccio is a simple yet elegant dish that highlights the natural sweetness and earthiness of beetroot. Thinly sliced roasted beetroot is arranged delicately on a plate and dressed with olive oil, balsamic vinegar and fresh lemon zest for brightness.


The result is a dish that feels refined but requires very little effort. Creamy avocado or salty feta adds richness, while herbs and toasted nuts bring freshness and texture.


Perfect as a starter, a light lunch or part of a mezze-style spread, this beetroot carpaccio proves that simple plant-based ingredients can create something truly beautiful.

Beetroot Carpaccio (Light, Elegant & Plant-Based)

Healthythandi

Servings

2

Prep Time

10 minutes

Cook Time

45 minutes

Cuisine

Mediterranean-inspired

Thinly sliced roasted beetroot dressed with olive oil, balsamic and lemon zest. A light and elegant plant-based starter.

Beetroot Carpaccio (Light, Elegant & Plant-Based)

Ingredients

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    • 2 medium fresh beetroot (or 3 small), peeled
    • Drizzle olive oil
    • Pinch sea salt

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    • 1–2 tsp extra virgin olive oil

    • 1 tsp balsamic vinegar or balsamic reduction

    • Zest of ½ lemon

    • Freshly ground black pepper

    • Optional:

    • ½ tsp maple syrup

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    • ½ ripe avocado, thinly sliced
    • Crumbled feta
    • Microgreens or fresh herbs (parsley, basil or mint)
    • Crushed toasted walnuts or pumpkin seeds

    Method

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      1. Preheat the oven to 200°C.

      2. Wrap the peeled beetroot in foil and roast for about 45–60 minutes until tender.

      3. Alternatively, boil the peeled beetroot for about 35 minutes until soft.

      4. Allow the beetroot to cool completely.

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      1. Using a mandoline or sharp knife, slice the beetroot into very thin rounds.

      2. Thin slices create the delicate texture typical of carpaccio.

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      1. Arrange the beetroot slices in overlapping circles on a flat plate or platter.

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      1. Drizzle with olive oil and balsamic vinegar.

      2. Add lemon zest, freshly ground black pepper and maple syrup if using.

      3. Allow the beetroot to sit for about 5–10 minutes so the flavours absorb.

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      1. Top with sliced avocado or crumbled feta.

      2. Finish with fresh herbs and toasted walnuts or pumpkin seeds for crunch.
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