Italian Beetroot Carpaccio Salad

Carpaccio originates from Italian cuisine, specifically Venice, and was traditionally made with very thin slices of raw meat or fish. Modern versions include vegetarian options like Beetroot Carpaccio, served as a light and refreshing appetizer a delicious Salad for Hot Summer Days

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Prep Time 10

Cook Time 1

Chilling Time 30

Total Time 1 40

Servings: 6

Course: Salad

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

💠1-Italian Carpaccio Salad

500 g Beetroot (boiled or roasted, uniform size)
1/2 cup Pomegranate seeds
150 g Soft goat cheese (or 1 large Burrata ball or Mozzarella di Bufala )
50 g Pecans or Walnuts (lightly toasted)
3 Sprigs Fresh thyme leaves

Dressing

3 tbsp Extra virgin olive oil
1/2 lemon Fresh lemon juice
1 tsp Balsamic vinegar (optional, to enhance color)
2 Sprig Sprig of fresh green thyme
1 Pinch Freshly ground black pepper

💠2-Beetroot and Feta Verrines with Walnuts

2 Pieces Boiled beetroot, diced into squares
100 g Feta cheese
100 g Walnuts (roasted or raw)
A few Microgreens or sprouts for garnish

Dressing

2 tbsp Extra virgin olive oil
1/2 tsp Salt
1/2 tsp Black pepper
1/2 Piece Lemon (freshly squeezed juice)
2 tbsp High-quality honey

Equipment

1 Mandoline slicer (or a very sharp chef's knife)
1 Large circular serving platter
1 Small jar or bowl (for whisking the dressing)
1 Measuring cups and spoons

Method

💠1-Italian Carpaccio Salad

Slicing: Using a mandolin or a very sharp knife,slice the cooked beetroot into paper-thin circular rounds.
Plating: Arrange the beetroot slices on a large serving platter in a circular, overlapping pattern.
Adding Cheese: Alternately place slices of goat cheese between the beetroot rounds, or place the whole Burrata ball in the center if using.
Topping: Scatter the pomegranate seeds, crushed pecans, and fresh thyme leaves over the dish in a style that is both "random and organized.
Preparing the Dressing: In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, salt, and black pepper until well balanced between acidity and sweetness.
Final Step: Pour the dressing over the ingredients just before serving to maintain the crunchiness of the nuts and the freshness of the cheese

💠2-Beetroot and Feta Verrines with Walnuts

Prepare the Dressing: Mix the dressing ingredients (honey, olive oil, salt, pepper, and lemon juice) in a bowl.
Layering the Beetroot: Place the marinated beetroot squares at the bottom of the serving glasses first.
Adding the Cheese: Place the Feta cheese (either marinated in olive oil and herbs or plain Feta squares) directly on top of the beetroot.
Press them gently to fit the glasses.
The Crunch: Add a layer of crushed walnuts over the cheese
Garnish: Decorate with sprouts to add an elegant and modern look to the recipe.
A Refreshing Summer Salad

Notes

"Microgreens" or "baby greens" are tiny leaves that add an aesthetic touch and high nutritional value.
Radish or broccoli sprouts are excellent alternatives for adding a finish that is both "random and organized."
You can use either firm Buffalo Mozzarella or creamy Burrata; the choice is yours.
Add the dressing just before serving
Amazing Moroccan Served Elegantly Beetroot Salads

(Beetroot Salad Recipe)

🍽️Additional Insights

The origin of “Carpaccio” traces back to Italian cuisine, specifically the city of Venice. Traditionally, the dish was made from very thin slices of raw meat or fish; however, modern cuisine has evolved to include innovative vegetarian versions such as Beetroot Carpaccio.
This version relies on slicing the vegetable into very thin rounds to be served as a cold and refreshing appetizer.