This beautiful, vibrant, and nutritious Beetroot Carpaccio with Feta is easy to make—a refreshing and healthy recipe. The combination of tender beetroots, creamy feta cheese, juicy pomegranate seeds, cucumber, walnuts, fresh basil, and spinach creates a burst of flavors and textures that are both satisfying and irresistible.
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The dressing for this carpaccio is simple, made with olive oil, maple syrup, and fresh lemon juice. This dressing infuses the carpaccio with a burst of flavors, perfectly complementing the natural sweetness of the beetroots and the tanginess of the feta cheese. With its healthful and vibrant appeal, Beetroot Carpaccio is an ideal choice for special occasions, picnics, or any time you crave a nutritious and flavorful dish.
WHY YOU WILL LOVE THIS BEETROOT CARPACCIO WITH FETA RECIPE
- Vibrant and Eye-Catching: The beautiful and colorful presentation of this dish is visually stunning, making it a feast for the eyes. The bright red beetroots, creamy feta cheese, and juicy pomegranate seeds come together to create a captivating dish.
- Easy to Make: The simplicity of preparing this dish adds to its appeal. Baking the beetroots makes the process hassle-free, and the dressing comes together effortlessly. Whether you’re an experienced cook or a beginner in the kitchen, this recipe is approachable and achievable.
- Burst of Flavors and Textures: The combination of sweet and earthy beetroots, tangy feta cheese, refreshing pomegranate seeds, cucumber, and walnuts offers a delightful mix of flavors. The dressing, made with olive oil, maple syrup, and lemon juice, enhances the taste profile, while the fresh basil leaves add an aromatic touch. The varied textures of the ingredients create a satisfying and enjoyable eating experience.
INGREDIENTS FOR BEETROOT CARPACCIO WITH FETA
- Beetroots baked or cooked
- Feta cheese
- English cucumber
- Organic baby spinach
- Walnuts
- Pomegranate seeds
- Extra virgin olive oil
- Maple syrup
- Freshly squeezed lemon juice
- Fresh basil
- Salt and freshly ground pepper
See recipe card for quantities and full ingredients list for this beetroot carpaccio.
HOW TO MAKE BEETROOT CARPACCIO WITH FETA
- Preheat the oven to 450°F. Wash the beetroots and wrap them individually in tin foil. Bake the beets in the preheated oven for about 45 to 60 minutes, depending on size of beets.
- Once cooked, remove them from the oven and set them aside to cool. Once they are cool enough to handle, put on a pair of gloves to prevent stains. Peel the beetroots (you’ll be able to do this easily by scraping a knife over them). Slice the beetroots into thin rounds using a mandoline or a sharp knife.
- When the sliced beets are ready, arrange them in overlapping layers on a serving dish or on individual plates.
- Add the baby spinach to the plates. Using a mandolin or a vegetable peeler, thinly slice the cucumber lengthways and arrange it on top. Sprinkle with the nuts and fresh basil.
- Crumble the Feta cheese over the beetroot carpaccio and garnish with pomegranate seeds.
- To prepare the dressing, mix the olive oil, maple syrup, lemon juice, and freshly ground pepper in a small bowl with the help of a whisk until well combined. Drizzle the dressing over the beetroot carpaccio. Season to taste and serve.
SERVING BEETROOT CARPACCIO WITH FETA
I have come to adore beetroot carpaccio for its incredible versatility and delightful flavors. It has become my go-to dish for special occasions, as its stunning presentation never fails to impress my guests.
This Beetroot Carpaccio can be made all year round. I particularly enjoy making it during summer picnics, as it serves as the ideal side dish for outdoor gatherings or as a complement to my favorite grilled dishes. Its cool and refreshing nature offers respite from the sweltering heat, and the crispy textures provide a delightful contrast.
Additionally, I find immense satisfaction in knowing that beetroot carpaccio is an excellent option for meat-free meals. It showcases the beauty of plant-based cuisine, emphasizing the rich flavors and nutritional benefits of vegetables. Serving a dish that appeals to everyone, regardless of their dietary preferences, and witnessing their delight as they savor each bite, fills me with pride.
WHAT IS CARPACCIO?
Carpaccio is a dish consisting of thinly sliced raw meat or fish, typically served as an appetizer or a main course. It is believed to have originated in Italy and is named after the Venetian painter Vittore Carpaccio, known for his use of vibrant red tones in his artwork.
Traditionally, carpaccio is made with raw beef (usually filet mignon) or fish (such as tuna or salmon). The meat or fish is sliced paper-thin and arranged on a plate, often in a circular pattern. It is then typically drizzled with a dressing made from olive oil, lemon juice, and other seasonings. Sometimes, capers, onions, arugula, or Parmesan cheese are added as garnishes for additional flavor and texture.
Over time, the concept of carpaccio has expanded beyond the original raw meat and fish preparation. Today, you can find various vegetarian and vegan versions using thinly sliced vegetables or fruits, such as the Beetroot Carpaccio with Feta Cheese mentioned earlier, which provides a delightful and colorful twist to the traditional dish.
WHAT ARE THE BENEFITS OF ROASTING THE BEETROOTS FOR THIS BEETROOT CARPACCIO? Roasting beetroots for this recipe adds a wonderful depth of flavor and brings out their natural sweetness. The roasting process enhances the beetroots’ earthy and nutty notes, creating a more complex taste profile in this dish. As the beetroots bake in the oven, their texture becomes tender and slightly caramelized, providing a delightful contrast to the creamy feta cheese and juicy pomegranate seeds. This roasting method not only elevates the flavors but also simplifies the preparation process, as you can let the beetroots roast in the oven while you work on other components of this carpaccio recipe. Whether you’re a seasoned cook or a novice in the kitchen, roasting the beetroots will take your Beetroot Carpaccio to a whole new level of culinary satisfaction.
HOW TO CHOOSE GOOD BEETROOTS FOR THIS BEETROOT CARPACCIO RECIPE?
Choosing good beetroots is crucial to ensure the success of your Beetroot Carpaccio. Here are some tips on how to select the best beetroots:
- Look for Firm and Smooth Beetroots: Choose beetroots that feel firm and have smooth, unblemished skin. Avoid ones that are soft or have wrinkled or damaged areas.
- Opt for Small to Medium-Sized Beetroots: Smaller to medium-sized beetroots tend to be sweeter and more tender than larger ones. They are also easier to slice thinly for the carpaccio.
- Choose Beetroots with Fresh Greens: If the beetroots come with their greens still attached, make sure the greens are fresh and vibrant. Fresh greens are an indicator of a recently harvested beetroot.
- Smell Test: If possible, give the beetroots a gentle sniff. They should have a sweet and earthy aroma, indicating freshness.
- Organic Options: If available, consider choosing organic beetroots to ensure they are free from pesticides or chemical additives.
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RECIPE FAQS
How do you store this beetroot carpaccio?
You can store this beetroot carpaccio in an airtight container in the refrigerator for up to 2 days, but the greens might become wilted. It’s best to store the individual components of the beetroot carpaccio in the refrigerator separately. Raw sliced beets will keep in the fridge for up to 6 days.
Is it okay to eat raw beets?
Yes, it is safe to eat raw beets. They can be enjoyed grated, thinly sliced, or shaved in salads. However, raw beets might be more challenging to digest for some individuals in comparison to cooked beets. If you have digestive sensitivities or prefer a softer texture, you can also lightly steam or blanch the beets before consumption.
TRY THIS BEET RECIPE
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MORE SALAD RECIPES:
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- RED CABBAGE SALAD WITH APPLE, ORANGE AND PEANUTS
- CUCUMBER, MINT AND TOMATO SALAD
- TUNA AND EGG SALAD
- POLISH CUCUMBER SALAD (MIZERIA)
DID YOU MAKE THIS RECIPE AND LOVE IT?
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Happy Baking! -A
This post was originally published on August 9th, 2022, and republished on January 8th, 2024.
Beetroot Carpaccio with Feta
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup
- 1/2 tablespoon freshly squeezed lemon juice
- salt and freshly ground pepper to taste
- 4 medium size beetroot baked or cooked
- 100 g crumbled Feta cheese
- 1/2 english cucumber made into ribbons
- 2 cups organic baby spinach
- 1/3 cup walnuts toasted and coarsely chopped
- 3 tablespoons pomegranate seeds
- 2 tablespoons fresh basil roughly chopped
Instructions
- Preheat the oven to 450°F. Wash the beetroots and wrap them individually in tin foil. Bake the beets in the preheated oven for about 45 to 60 minutes, depending on size of beets.
- Once cooked, remove them from the oven and set them aside to cool. Once they are cool enough to handle, put on a pair of gloves to prevent stains. Peel the beetroots (you'll be able to do this easily by scraping a knife over them). Slice the beetroots into thin rounds using a mandoline or a sharp knife.
- When the sliced beets are ready, arrange them in overlapping layers on a serving dish or on individual plates.
- Add the baby spinach to the plates. Using a mandolin or a vegetable peeler, thinly slice the cucumber lengthways and arrange it on top. Sprinkle with the nuts and fresh basil.
- Crumble the Feta cheese over the beetroot carpaccio and garnish with pomegranate seeds.
- To prepare the dressing, mix the olive oil, maple syrup, lemon juice, and freshly ground pepper in a small bowl with the help of a whisk until well combined. Drizzle the dressing over the beetroot carpaccio. Season to taste and serve.