A fun little twist on beef carpaccio! Beef carpaccio is very thin slices of excellent quality sirloin or tenderloin. They’re then sliced extremely thin and served raw with a dressing. This beat capriccio is very thin pieces of raw beat served as a salad, is is delicious in earthy flavour and will look incredibly impressive on your dining room table.
There are so many kinds of beets available, Chioggia Beets have a red and white striped flesh, look like candy canes, golden beats come in a beautiful orange and yellow hues and our normal beets that come in deep purple and red colours. I used the beautiful yellow and red beats, as the colours are beautifully contrasting.
Color of the Beets Matter!
If you’re using two different coloured beats, use different vinegars as to not taint the colors. If you’re using Chioggia or golden ones, use white balsamic vinegar. However, if you’re using red beets, stick with balsamic vinegar.
Beet Carpaccio Salad
- 4-6 Assorted Beet
- 2 tbsp Balsamic Vinegar Or white balsamic vinegar
- Arugula for garnish
- 1/4 cup Olive oil plus 2 tbsp
- 1 tbsp Lemon juice
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire
- 1 tbsp Yogurt
- Clean the beets, removing all grime, dust and dirt. Slice off the root end.
- Using a mandolin set on 1 mm thin, slice the golden beets first then the red ones, don’t forget to use the guard!
- Place the golden beats in one bowl and the red beats in another so the color doesn't bleed onto one another.
- Add the white balsamic vinegar to the golden beets and 1 tbsp olive oil, toss till all the beets are evenly coated. Do the same with the red beets with the balsamic vinegar. Cover and set aside for 30 minutes to tenderize the beets.
- Meanwhile prepare salad dressing by combining all ingredients in a mason jar and giving it a good shake.
- Plate the beet slices overlapping each other to get a beautiful array of colours. Drizzle vinaigrette overtop and sprinkle arugula.