Beet Carpaccio

Post image for Beet Carpaccio

By Nancy Buchanan



by Nancy Buchanan on April 10, 2012

If you’ve been reading this blog for a bit, you’ve probably noticed that I don’t use a lot of packaged food. Unlike many people, I am not “anti packaged/processed food” – it definitely has it’s place. No, my  main reason for not using a lot of processed food is (1) I didn’t grow up with it, and (2) there aren’t many processed foods that I find are worth the convenience/flavor trade off.

But I am ALWAYS willing to try new things.

Like these beets from Melissa’s Produce. Now these aren’t really a “processed food” per se. The only ingredient is… beets. Ah, but beets that are already cooked AND Peeled. And delicious.

Melissas Beets BC1 Beet Carpaccio

And if you aren’t aware, I LOVE beets. But I am not in love with the whole “roasting/cooling/peeling” part – “been there, done that” as they say . Although my love of beets generally “beets” (ok, couldn’t resist that one!!) my dislike of the whole roasting/peeling part it doesn’t happen often enough.

But that  is going to change with these beauties – and they are beautiful – firm and luscious with a true “beet” flavor and nothing like those pantry staples – canned beets.

Through the miracle of modern technology (and yes, it truly is miraculous!!) these beets are not only cooked and ready to go but have an amazing shelf life – they can happily live in my refrigerator for months… ready and willing to participate in whatever bit of  culinary whimsy that comes into my head.

Which brings me to today’s recipe. Beet Carpaccio.

Beet Carpaccio BC2 Beet Carpaccio

I first tasted beef carpaccio when I was in my early twenties and I was smitten – every time I saw it on a menu I had to order it and became somewhat of a carpaccio snob if you will – and as a result, came up with my own favorite version . But these days, with so many people cutting down or eliminating beef in their diets, it isn’t a dish that I make very often.

So I thought,” hmmm… why not try it with these beets?” With a couple little tweaks I had a plate of carpaccio ready in about 15 minutes. Yep, 15 minutes. Magic.

Which is good. Because this may become habit forming .. in a good way.

I ate a whole plate for lunch… and then went to work clearing out some space in the refrigerator for one of my new “staples”.


Beet Carpaccio

Prep Time: 15 minutes

15 minutes

Yield: 4 servings


  • 4 Melissa's Produce Red Beets
  • 1/4 cup toasted walnut pieces
  • 2 Tbsp. preserved lemons cut into 1/4 inch dice
  • 1/4 cup fresh mint leaves, torn if large
  • 1 Tbsp. capers
  • Dressing:
  • 2 Tbsp. walnut oil
  • 3 Tbsp. white wine vinegar
  • 1 1/2 Tbsp. fresh lemon juice
  • salt and pepper


  1. Using a mandoline or food processor, slice the beets into 1/16th inch slices. (you can also do this with a knife but make sure your knife is extremely sharp!). Set aside.
  2. In a small bowl, whisk together the white wine vinegar and the lemon juice and season with salt and finely ground pepper. Continue to whisk while slowly drizzling in the walnut oil. Set aside.
  3. Fold slices of beet in half and place, slightly overlapping each other on an individual plate or serving platter. Scatter the walnuts, preserved lemon, mint leaves and capers over the beets. Drizzle with the dressing. Serve!
 Beet Carpaccio

PinExt Beet Carpaccio


{ 16 comments… read them below or add one }

Shef April 10, 2012 at 12:25 pm

I have been wanting to try new ways to prepare beets and I love the carpaccio idea! I like walnut oil dressings too so I will be happy to try this one! THanks!


Nancy May 4, 2012 at 2:58 pm

Hi Shef!!

hope you like it!!!


sippitysup April 10, 2012 at 6:50 pm

OMG, in every way. GREG


Terra April 10, 2012 at 9:05 pm

Awww, so pretty!!! What a lovely recipe:-) I have never heard of the beets from Melissa’s Produce, but what a great idea, so convenient! Take care, Hugs, Terra


Esi April 11, 2012 at 6:57 am

I’m still a little hesitant about beets, but this carpaccio could convince me otherwise.


marla {family fresh cooking} April 11, 2012 at 9:09 am

How fab to make a carpaccio out of beets!! In love with this ~ looks like tuna ;)


Lisa April 11, 2012 at 12:41 pm

Would you belive I just started liking beets last year? What I’ve missed for so long! Love your carpaccio and the dressing is perfection. I’m not anti-processed foods either, just used to cooking/baking from scratch out of sheer enjoyment, plus, it just tastes better to me because I’ve been cooking and eating that way for so long. However, I grew up on every processed food you could imagine..everything was canned, jarred, boxed, frozen, you name it. Let’s just say, I still dabble once in a while, personally :)


angela@spinachtiger April 11, 2012 at 2:06 pm

I love beets and weirdly it’s the post that gets the biggest traffic. I did a golden beet carpacio last year. I love your addition of the preserved lemons and capers, flavors I don’t normally pair with beets, but why not. Sweet and salty and sour is great together.


Nancy April 24, 2012 at 11:25 am

Hi Angela! So glad to hear that your post on beets was so popular.. have to keep spreading the “beet love” right?


Barbara | Creative Culinary April 11, 2012 at 3:09 pm

I love this…so gorgeous Nancy!


the urban baker April 11, 2012 at 3:42 pm

You and I are kindered spirits. From one beet lover to another, this is genius! I am so reaching out to our dear friend and request a delivery of these “packaged” beets!!!


Allison [Girl's Guide to Social Media] April 12, 2012 at 4:54 am

This looks like such a refreshing and light meal and/or starter. Beets are great!


Priscilla - She's Cookin' April 12, 2012 at 8:29 am

Brilliant! I was a little beet weary, but your carpaccio has revived my interest :)


aida mollenkamp April 13, 2012 at 8:14 am

Nancy, this beet carpaccio is so up my alley. Thanks for sharing!


Magic of Spice April 14, 2012 at 10:01 am

What a lovely carpaccio! I do adore beets, but they can be a bit of work…these look grate :)


The Healthy Apple April 29, 2012 at 3:54 pm

Such a beautiful recipe; these beets are beautiful. I am thrilled to meet you on Wednesday at the Dole Salad Summit!


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