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Marinated Raw Beet Carpaccio

Let’s make your next meal prep a breeze with my raw beet carpaccio recipe. This colorful, fuss-free dish will brighten up your plate and impress your guests.

fresh yellow and red raw beet slices arranged on the plate topped with fresh green arugula

With thinly sliced beets, a simple vinaigrette, and a few fresh herbs, you can whip this up in minutes—no cooking needed.

It brings together fresh, vibrant flavors and a stunning presentation without any complicated prep. Perfect as an appetizer or a light lunch, this recipe will have you slicing and plating like a pro with minimal effort.

So say goodbye to the stress of meal planning and hello to a delightful dish that’s bursting with natural flavor.

Let’s get slicing!

The Benefits of Eating Raw Beets

I love beetroots in any form and this marinated Raw Beet Carpaccio is no exception. It’s ridiculously easy to make and makes a beautiful and elegant side.

Besides, raw beets are a nutritional powerhouse that can do wonders for your health. Here are some of their impressive benefits:

●     Vitamins and Minerals

Raw beets contain essential vitamins like vitamin C, which help boost your immune system and keep your skin glowing.

There’s also vitamin B9 (folate), crucial for cell function and tissue growth. Pregnant women and those planning to conceive can particularly benefit from folate, as it supports fetal development.

Potassium is also plentiful in raw beets, which can help maintain healthy blood pressure levels by counteracting sodium in your diet.

Meanwhile, manganese in beets aids in bone development, supporting your skeletal health. Magnesium is another mineral found in beets, known for its role in nerve function, muscle contraction, and energy production.

●     Antioxidant Properties

Raw beets are also rich in antioxidants like betalains, which are unique pigments giving them their deep red or purple color.

Betalains help protect your cells from oxidative stress and inflammation, possibly lowering your risk of chronic conditions like heart disease. They also contain polyphenols, which have been linked to improved heart health.

●     Healthier Digestive System and Gut 

Fiber is another key component, and raw beets pack plenty of it. With both soluble and insoluble fibers, they aid digestion, promote a healthy gut, and help regulate blood sugar levels. This makes them a great addition to meals if you’re managing diabetes or looking to maintain a healthy weight.

●     Safe Snacking

Raw beets are low in calories yet high in flavor, proving to be the best if you’re seeking a nutrient-dense snack or light meal. They’re naturally sweet and offer a delightful crunch that adds depth and texture to salads, smoothies, or your tasty beet carpaccio.

close up of raw beet carpaccio salad topped with fresh arugula leaves

Selecting the Right Beets

If you want to make the best raw beet carpaccio, here are a few tips to help you out:

  • When picking out beets for carpaccio, freshness is king. Fresh beets have firm, smooth skins without wrinkles, bruises, or dark spots. Give them a gentle squeeze to feel for firmness. Soft beets aren’t fresh, and wrinkly skins mean they’ve been sitting around too long.
  • For the size, aim for medium beets around the size of a tennis ball. These beets are sweeter, more tender, and cook evenly, perfect for carpaccio. Smaller beets are sometimes too firm, while larger ones may get woody and fibrous.
  • Beets come in many colors, from deep purple to golden yellow, even white. For a classic carpaccio, go with the red or purple varieties. They’re rich in flavor and look striking on the plate. But golden or Chioggia (candy cane) beets can add a lovely twist. Whatever the color, the beet should have a vibrant hue that indicates freshness.
  • Beet greens are another clue about freshness. If they have leaves, the greens should be lively and bright. Wilted, yellow, or slimy greens suggest the beets are old. Remove the greens as soon as you get home to preserve the freshness of the root.
  • Organic may have a slight flavor edge. Conventional beets are still a solid option; just give them a good scrub to remove pesticide residue.
  • Lastly, store your beets properly. Keep them in a cool, dark place, like the crisper drawer in your fridge, but don’t wash them until you’re ready to use them. They’ll last a week or two this way. And remember to keep them whole, not cut or peeled, so they stay fresher longer.

Ingredients for Making Raw Beet Carpaccio

Now that we know what makes raw beet carpaccio a great snack and how to pick the right ones for your recipe, here’s what you’ll need to make four servings of raw beet carpaccio:

  • 2 Beets: Use two medium-sized red or golden beets, which bring a hearty, earthy flavor and a striking color to the dish.
  • 1/2 Cup Olive Oil: Half a cup of olive oil serves as a smooth base for the marinade, adding richness and helping the flavors cling to the beet slices.
  • Zest from One Lemon: The zest from a lemon infuses the marinade with a bright citrus aroma that complements the earthiness of the beets.
  • Juice from One Lemon: Squeeze the same lemon for its juice to add a tangy note that brightens up the overall flavor.
  • 1 tbsp Soy Sauce: One tablespoon of soy sauce lends a deep umami flavor, complementing the natural sweetness of the beets.
  • Salt and Black Pepper to Taste: Add salt and freshly cracked black pepper to taste, enhancing all the other flavors.
  • 1 Cup Arugula: One cup of arugula garnishes the dish, adding a peppery kick and a fresh, crisp texture.
  • 2 tbsp Crumbled Feta Cheese: Two tablespoons of crumbled feta cheese bring a creamy, salty contrast to the earthy beets.
  • 1 tbsp Crushed Pistachios: One tablespoon of crushed pistachios provides a buttery crunch that pairs well with the soft beet slices.
  • 2 tbsp Olive Oil: Two tablespoons of olive oil drizzled on top before serving to give the finished dish extra richness.
slices of red and yellow raw beet arranged on a plate topped with olive oil

Step-by-Step Raw Beet Carpaccio Recipe

Making raw beet carpaccio is simple if you master making thin slices. Here’s how you make it:

1.    Peel and Slice the Beets

Start by washing two beets thoroughly. Use a vegetable peeler to remove the skins. Slice them thinly with a mandoline or a very sharp knife. The thinner, the better—they should be almost translucent.

2.    Marinate the Beets

Place the beet slices in a large bowl. Add 1/2 cup olive oil, zest, and juice from one lemon, 1 tablespoon soy sauce, and salt and pepper to taste. Toss everything together until the beet slices are evenly coated. Transfer the mixture to a closed container and let it marinate in the fridge for at least 4-6 hours or overnight. This step allows the flavors to meld, while the acidity from the lemon juice gently tenderizes the beets.

3.    Assemble the Carpaccio

Take the beets out of the fridge and arrange them on a serving plate. Alternate between red and golden beet slices to create an appealing contrast. Spread them out in a single layer or slightly overlapping.

4.    Garnish the Plate

Top the beets with a handful of arugula for a fresh, peppery crunch. Sprinkle 2 tablespoons of crumbled feta cheese over the top to add a tangy, creamy note. Finally, scatter 1 tablespoon of crushed pistachios across the plate for extra texture and a rich, nutty flavor. Finish it all off with a drizzle of 2 tablespoons olive oil.

Flavor Pairings and Variations of Raw Beet Carpaccio

Beet carpaccio is a versatile dish that can pair well with many flavors. Here are some ingredients and variations you can try:

  • Cheese: Besides feta, you can add goat cheese or blue cheese for a tangy, creamy contrast. These cheeses complement the earthy sweetness of the beets nicely.
  • Nuts: Walnuts, pecans, and almonds can all be great substitutes for pistachios, adding a buttery crunch. Toast them lightly for more flavor.
  • Herbs: Fresh herbs like dill, basil, mint, or parsley brighten up the dish. They add a layer of freshness that pairs beautifully with the marinated beets. These herbs’ brightness also complements the earthiness of the beets.
  • Citrus Fruits: Grapefruit or orange segments add a juicy, refreshing element. Their natural sweetness balances out the beets’ earthiness.
  • Vinaigrette: Replace the soy sauce with a vinaigrette made of 1 tablespoon of red wine vinegar and 1 teaspoon of Dijon mustard for a sharper flavor. Mix with olive oil, lemon zest, salt, and pepper.
  • Protein: For extra protein, you can pair the carpaccio with thinly sliced smoked salmon or poached shrimp.

Make-Ahead Tips

Preparing beet carpaccio ahead of time can make your snacking habits healthier. Here’s how to keep your flavors fresh and textures perfect:

  1. Pre-Marinate: Peel, slice, and marinate the beets up to two days in advance. Doing so gives them time to absorb the flavors, while the acidity in the marinade helps keep the beets fresh and crisp. Store the marinated beets in an airtight container in the fridge.
  2. Garnish Separately: You can also prepare garnishes like arugula, feta cheese, and nuts ahead of time. Wash and dry the arugula, crumble the feta, and chop the nuts, storing each in its own container. This prevents sogginess and ensures everything stays crisp.
  3. Assemble Just Before Serving: To maintain the best texture, wait to arrange the beets, arugula, cheese, and nuts on the plate until right before serving. This way, you avoid wilting and ensure everything looks fresh and vibrant.
  4. Leftovers: If you have leftovers, store them in an airtight container in the fridge. They can last up to two days, but the arugula might wilt. Add fresh garnishes for a quick and satisfying repeat meal.


How can I vary the toppings for beet carpaccio? 

Experiment with cheeses like goat or blue cheese, or swap out nuts for walnuts or pecans. Fresh herbs like basil, dill, or mint can also add a fresh flavor.

What’s an easy hack for perfect beet slices? 

Use a mandoline slicer for uniform, thin slices. If using a knife, keep the blade sharp and cut slowly to control the thickness.

How do I keep the garnishes crisp? 

Prep arugula, cheese, and nuts separately, then add them right before serving to ensure maximum freshness and crunch.

shot of plate of raw beet carpaccio topped with feta cheese and arugula
shot of plate of raw beet carpaccio topped with feta cheese and arugula

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.
Prep Time 10 minutes
Course Appetizer, Salad
Servings 4


  • mandoline
  • mixing bowl
  • microplane


  • 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


  • 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!


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