Beet Carpaccio


Prep time: 
15 minutes
Cooking time: 
0 minutes


Beet Carpaccio


  • 500g beetroot, trimmed and peeled
  • 120ml lemon juice
  • 1 red onion, thinly sliced
  • 50g pistachios, roasted
  • 150g feta cheese, crumbled
  • 2 tablespoon white wine vinegar
  • 2 tablespoon sour cream
  • 1.5 teaspoon tarragon, fresh, chopped
  • 1 teaspoon superfine sugar
  • 75ml olive oil
  • salt
  • white pepper


  1. Thinly slice the beets with a mandoline slicer, or use your best knife skills. Place the slices into a bowl and toss with half of the lemon juice. Set aside. (The lemon juice will help preserve the color of the beets when you cook them, so let them sit at least 10 minutes while you prep everything else.)
  2. Make the dressing: Mix together vinegar, sour cream, tarragon, and sugar with a wire whisk until well-blended. Slowly add the olive oil, while whisking constantly to create an emulsion. Add salt and white pepper to taste. Cover and refrigerate until ready to use.
  3. Bring water to a boil in a large pot that has a steamer tray. Prepare and ice bath in a bowl with ice cubes and very cold water. Add salt and the remaining lemon juice to the water. Once boiling, place beet slices on the streamer tray (it’s alright if they overlap slightly). Cover and steam for 5-6 minutes, or until tender yet firm. Briefly shock the beets in the ice bath to stop the cooking, then drain.
  4. Layer the beets and onions on four small plates. Sprinkle with pistachios and feta cheese crumbles. Make sure the dressing is well-stirred, then lightly drizzle over the salad. 


Photo Credit: Jonny Hughes @jonny2love
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