Beetroot carpaccio in 10 minutes.

You know what is the most funny for me here? That I never liked beetroot 🙂 But this changed recently. In preparation for the New Years Eve where I was expecting some guest, I was thinking about what would be the best as appetiser. After checking out some recipes the choice fell on the beetroot carpaccio. Today I can tell you that it was a really a good decision as the carpaccio was a great success. So in case you want to impress your guests or just want to have something not very traditional try out this recipe.


  • 2 bigger and cooked beetroot
  • 100g of goat cheese
  • 1 pomegranate
  • Olive oil
  • 1 table spoon of honey
  • 1 table spoon of white vinegar
  • Handful of rocket salad
  • Handful of sprouts
  • 25g of walnuts
  • Juice from 1/4 of lemon


  1. Slice the cooked beetroot into very thin slices and place it onto a plate. Sprinkle over with goat cheese, walnuts and the pomegranate
  2. Mix 1 spoon of olive oil with honey, vinegar and the lemon juice. Mix well and sprinkle over the carpaccio.
  3. Place the rocket salad and the sprouts on top
  4. Serving tip: best taste when cold and goes perfectly with dry Prosecco.

beetroot carpaccio front


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