Raw Beet Carpaccio
This Marinated raw Beet Carpaccio is fresh vibrant where each bite offers a burst of earthy sweetness, enhanced by the subtle tanginess of the marinade.
Equipment
- mandoline
- mixing bowl
- microplane
Ingredients
- 2 red or golden beets
- 1/2 cup olive oil
- 1 lemon zest
- 1 lemon juice
- 1 tbsp soy sauce
- 1 cup arugula for garnishing
- 2 tbsp crumbled feta cheese
- 1 tbsp crushed pistachios
- 2 tbsp olive oil to drizzle
- salt and black pepper to taste
Instructions
- Peel the beets and slice them really thin using a mandoline or sharp knife
- In a bowl add the beets with olive oil, lemon zest, lemon juice, soy sauce, salt, and black pepper.
- Toss to combine and place them in a closed container.
- Refrigerate for 4-6 hours or overnight.
- To build the carpaccio arrange red and golden beets into a plate.
- Top with arugula, feta cheese, and chopped pistachio.
- Finish with a drizzle of olive oil. Enjoy!
Video
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