Beet Carpaccio — Carpaccio de betteraves

beet carpaccio

Beet Carpaccio for the Boston Globe

You must have noticed my attachment to beets, non ? And, anything sliced paper-thin: any reason to take out my mandoline is always a good one.

For my latest contribution to the Boston Globe’s Food Section, I created a beet carpaccio recipe, a nice change, I thought, from the traditional beef carpaccio more commonly known. This recipe makes for a wonderful vegetarian variant, pleasing to the eyes, and refreshing to the taste.

Well, I loved it.

Guess what we are having for dinner tonight, amongst other things.

Posted in Appetizers, Gluten Free, Vegetarian | 30 Comments

30 comments

  1. Bea, this looks so refreshing and delicious – I love beetroot and was just thinking about roasting them! (and we don’t mind having a red pee, do we… ;)) Take care, kxx

  2. A similar dish was one of the first things I tried when I bought my mandoline, too! It was such fun to see the paper-thin slices of beet with their wonderful rings fall from the blade. Of course I never made anything as beautiful as your dish!

  3. Well then…I am coming over!! I live with a beet hater so I have to wait until a meal alone to satisfy my beet loving side. Tonigh is one of those night that I can prepare this, just for me!! Thank you Bea!

  4. I love beets! too bad I have never seen any in our stores :( I will enjoy your photos :)

  5. Your dish looks amazing.
    Question for you. Have you ever done anything with beet greens?
    My grandmother used to cook them all the time, like spinach.
    So I was wondering if you have ever come across any recipes.

  6. Great idea (and a nice change form the usual fare or even my savoury mango carpaccio) except that my husband HATES the stuff…
    But I’ll send friends over, I have plenty who, like me, love beets.

  7. Beet is one of those root vegetable either you love it or hate it. I am the person who really love beet. I can eat it either way, cooked, raw, in my salad, soup or just plain. I just love the sweetness and crazy with its beauatiful color.

  8. I love beets and am always looking for a a new way to serve them. Tis looks like a hit.
    Beautiful site.

  9. if you love beet, and especially if you like them raw… you MUST go to a restaurant here in Rome, next time you happen to be round here, only it must be winter, for they change menu as seasons change. They make a fantastic tartare with beet and celeriac… http://www.asinocotto.com

  10. Béa, adoro tus recetas y las fotos que obtienes de ellas. Además, disfruto mucho de tus platillos, puen me encanta comer verduras. ¡Saludos desde México!

  11. Hum, I like beets too, cooked or raw. Never thought about making a carpaccio with them. Great recipe!

  12. I should have made this on Rosh Hashanah. You are supposed to eat beets on Rosh Hashanah. We just had ours pickled and they weren’t good!

  13. Lovely, lovely, lovely. I just adore roasted beets. I did a double take actually, as I read it as beef, not beets. A fantastic photo too.. so bright and happy.

    Mandolines are evil. I use mine every week, and it has racked up a few ER bills I can say.

  14. I Love your Blog and your photos! Congratulations!
    I´m Brazilian and my English is not very good…

  15. I love your blog, too! Great looking food and beautiful photos! I’ve been looking for a new way to try beets. This looks very tasty!

  16. Salut! Je suis anglophone qui habite Paris depuis presque 20 ans et je voudrais partager votre recette avec quelques ami(e)s francophones. Habituellement vos recettes sont edités dans les deux langues, pas celle-ci. Est-ce qu’il y a un lien pour la version ‘française’? Amitiés.

  17. Thanks everyone!

    Bonjour Clark,

    Merci de votre commentaire. Je n’ai pas traduit cette recette car elle a été publiée dans un journal américain. Mais c’est à venir….merci !

  18. J’ai prepare cette salade pour une copine vegetarienne, quel delice!! Et surtout, c’est vraiment plaisant a preparer (j’ai reussi a recreer la photo!!) Tout le monde a ete ebloui, meme mon copain pourtant tres carnivore! Merci pour cette fabuleuse creativite Bea! Je la refais, c’est sur!!

  19. un delice moi assaisonnee avec huile de noisette et vinaigre de framboise servis sur une tranche de pain grillee chaude a la farine integrale tres beau site de la part d un chef de cuisne merci

  20. Made this salad tonight: everybody LOVED it ! It’s a very delicious and beautiful salad. Délicieux, je vais la refaire c’est certain !

  21. Hello,
    I have prepared many of your recipes, and enjoyed them always. I wanted to check this recipe but the Boston Globe has it in its archives which are not available for free to non subscribers. This is a pity!
    Claire

  22. Bonjour Béatrice,

    la recette ne peut plus être consultée gratuitement sur le site du Boston Globe hélas(et elle ne se trouve pas dans votre livre que j’ai acheté …In English of cours)
    pourriez vous me l’envoyer?
    Merci,Thank you so much
    Dominique from Metz

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