Beetroot Carpaccio
Description
Beetroot Carpaccio - Authentic recipe from Italy. Ready in 15 min. Vegan. Try it now!
Directions
✓ researched- 1
Slice 300 g cooked beetroot very thin (using a mandoline or vegetable slicer). Arrange in a fan pattern on a plate.
⏱️ approx. 12 min💡 Tip: Beetroot carpaccio is an elegant vegetarian starter — paper-thin slices of beetroot with olive oil and lemon, in the style of Italian carpaccio. Earthy-sweet, fresh and refined. A colourful, light first course.
- 2
Drizzle the slices with 2 tbsp olive oil and the juice and zest of 1 lemon.
⏱️ approx. 12 min💡 Tip: Paper-thin sliced beetroot (cooked or raw, very thinly sliced) in carpaccio style. Olive oil and lemon add freshness and balance the earthy sweetness. Refined and colourful. Optionally add goat's cheese, feta, walnuts, rocket or balsamic for extra depth.
- 3
Season with salt and pepper and garnish with optional toppings (goat's cheese, walnuts, rocket). Leave to marinate briefly and serve.
⏱️ approx. 12 min💡 Tip: Beetroot carpaccio is served as an elegant starter or light side dish — the paper-thin beetroot slices with olive oil, lemon and optionally goat's cheese or nuts. Earthy-sweet and refined. Colourful.
📜 Origin & History
Beet Carpaccio is a modern interpretation of the classic carpaccio, invented in 1950 by Giuseppe Cipriani in Venice. The original consisted of raw beef. The vegetarian version with beets became established from the 1990s onward in fine dining. The thinly sliced presentation imitates the classic prototype. Beets were already known in antiquity and are traditionally prepared in various forms in Italy.
🗺️ Where is Rote-Bete-Carpaccio cooked?
Venetien
Main regionDie Carpaccio-Zubereitung stammt ursprünglich aus Venedig. Die vegetarische Variante mit Rote Bete hat sich in ganz Norditalien als moderne Interpretation durchgesetzt.
🌿 Regional variants
With Goat's Cheese
With goat's cheese and walnuts — classic.
With Orange
With orange segments — fruity and fresh.
🍷 What goes with it?
As an elegant starter or side dish. With goat's cheese and nuts. Earthy-sweet and refined. Colourful.
Frequently Asked Questions
What is carpaccio?
Carpaccio (originally paper-thin sliced raw beef, invented in Venice) now also refers to thinly sliced vegetable or fish dishes. Beetroot carpaccio is the vegetarian version — wafer-thin slices dressed with oil and an acidic element. Elegant.
Cooked or raw beetroot?
Both work — cooked (or oven-roasted) beetroot is more tender and sweeter, while raw (very thinly sliced on a mandoline) is crunchier and more intensely earthy. For carpaccio, slice very thin (mandoline). Caution: beetroot stains strongly (use gloves and protect your chopping board).
What goes well with it?
Goat's cheese or feta (creamy and salty — a classic contrast), walnuts or pine nuts (crunchy), rocket (peppery), balsamic, orange or herbs (dill, parsley). The earthy sweetness pairs well with salty and acidic components.
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Ingredients
verified- Beetroot300 g
- Olive oil2 tbsp
- Lemon1 pcs
Nutrition per serving
🌿 More from this culinary tradition
Classics with related regional roots, based on typical growing and dissemination areas.
