October 1, 2008
Beet Carpaccio — Carpaccio de betteraves
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.
25 Comments »
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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
Comment by keiko — On October, 1st, 2008 at 8:06 am
I love this photo, Bea! (And the dish!)
Comment by Pille — On October, 1st, 2008 at 8:25 am
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!
Comment by Lydia (The Perfect Pantry) — On October, 1st, 2008 at 8:28 am
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!
Comment by Tartelette — On October, 1st, 2008 at 8:29 am
I love beets! too bad I have never seen any in our stores
I will enjoy your photos 
Comment by kat — On October, 1st, 2008 at 8:41 am
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.
Comment by Celeste — On October, 1st, 2008 at 8:44 am
J’adore les betteraves. Dommage que je sois la seule à la maison!
Comment by Flo Bretzel — On October, 1st, 2008 at 9:11 am
That looks utterly divine. Viva las beets!
Comment by EB — On October, 1st, 2008 at 9:16 am
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.
Comment by Nathalie (Spacedlaw) — On October, 1st, 2008 at 10:27 am
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.
Comment by ELRA — On October, 1st, 2008 at 10:37 am
I love beets and am always looking for a a new way to serve them. Tis looks like a hit.
Beautiful site.
Comment by Erin — On October, 1st, 2008 at 10:47 am
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
Comment by Monica — On October, 1st, 2008 at 12:50 pm
Beet is one of my fav!! Very nice photo!!
Comment by mycookinghut — On October, 1st, 2008 at 3:16 pm
A new recipe with beets! Thanks, I love beets!
Comment by twostella il giardino dei ciliegi — On October, 1st, 2008 at 3:50 pm
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!
Comment by María de Jesús — On October, 1st, 2008 at 5:06 pm
beets are one of my all faves, and this carpaccio just looks amazing!!
Comment by mimi — On October, 1st, 2008 at 6:17 pm
Where’s the recipe?
Comment by mschappert — On October, 2nd, 2008 at 6:08 am
Follow the link to beet carpaccio recipe.
Comment by Béa — On October, 2nd, 2008 at 6:29 am
Hum, I like beets too, cooked or raw. Never thought about making a carpaccio with them. Great recipe!
Comment by Rita — On October, 2nd, 2008 at 11:34 am
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!
Comment by Hillary — On October, 2nd, 2008 at 2:09 pm
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.
Comment by matt wright — On October, 2nd, 2008 at 2:28 pm
I Love your Blog and your photos! Congratulations!
I´m Brazilian and my English is not very good…
Comment by Ana Carolina — On October, 2nd, 2008 at 3:14 pm
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!
Comment by reiko — On October, 2nd, 2008 at 7:18 pm
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.
Comment by Clark Taylor — On October, 3rd, 2008 at 3:15 am
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 !
Comment by Béa — On October, 3rd, 2008 at 8:01 am