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Top down view of beet carpaccio with pomegranate seeds on white plate.
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Roasted Beet Carpaccio with Balsamic Dressing

This beet carpaccio combines sweet and earthy roasted beets with refreshing pomegranate seeds and crunchy pistachios. This vegetarian carpaccio comes with a zesty 4-ingredient dressing and makes a delicious, easy starter or salad, perfect for any occasion.
Course Appetizer, Salad
Cuisine vegan
Prep Time 10 minutes
Cook Time 50 minutes
Cooling time 50 minutes
Total Time 1 hour 50 minutes
Servings 5 servings
Calories 132kcal
Author Monika Dabrowski

Equipment

  • Large bowl
  • Large serving plate

Ingredients

  • 4 medium beets unpeeled
  • 4 tablespoons pomegranate seeds
  • 3 tablespoons pistachios chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice plus zest of 1 lemon
  • 1½ tablespoons maple syrup
  • 2½ teaspoons balsamic vinegar
  • Garnish: dill and lamb's lettuce/arugula/rocket leaves
  • Fine sea salt and pepper to taste

Instructions

  • Roast beets: Preheat the oven to 375F/190C/gas mark 5. Wrap each beet in tin foil and place on top of a baking sheet. Roast in the centre of the oven for about 50 minutes. Remove from the oven, unwrap and set aside to cool completely.
    TIP: The beets should be fully cooked but not too soft.
  • Slice beets: Remove the peel (it should come off easily) and slice the beets thinly starting from the base. Use a sharp knife or mandoline to do this (I used a knife).
  • Coat in oil: Place the beet slices in a large bowl, season lightly with fine sea salt, add 1.5 teaspoons of balsamic vinegar and approx.1 tablespoon of oil. Gently stir until the beets are evenly coated in the oil.
  • Assemble beet carpaccio: Arrange the beetroot slices in a single layer slightly overlapping one another on top of a large plate. Scatter over the lemon zest, pistachios, pomegranate seeds and dill. Season lightly with salt and pepper. Tuck lamb’s lettuce in around the edges.
  • Add dressing: In a small jar/bottle combine the remaining 1 tablespoon of oil, lemon juice, maple syrup and 1 teaspoon of balsamic vinegar and shake vigorously. Pour the dressing over the salad and serve.

Notes

    • Wear rubber gloves when handling the beets.
    • Try to use beets that are similar in size (your salad will look better).
    • Slice the beets thinly using either a large, sharp knife or mandoline slicer.
    • You can roast the beets then once cooled refrigerate overnight and assemble the recipe the following day.
    • Beetroot carpaccio is best served as soon as you’ve added the dressing.
    • See post for serving suggestions.
    • Leftovers can be covered and refrigerated overnight. The beets may soften a little but will still be delicious.
    • Not suitable for freezing.

Nutrition

Serving: 1serving | Calories: 132kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 53mg | Potassium: 307mg | Fiber: 3g | Sugar: 10g | Vitamin A: 41IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg