Beetroot Carpaccio

Beetroot carpaccio is a wonderful salad, full of delicious flavours, that works just as well as a starter as it does as a side.
This vegetarian dish is fresh, and it tastes of summer with all its lovely colours.

The only delicate part, and the most crucial one, is slicing the beetroot as thin as you can: it takes a little patience, a good knife and some practice — or simply a mandoline, since beetroot is so smooth to work with.

The three hours of marinating are not resting time but cold cooking: the acid in the lemon tenderises the raw beetroot.

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What you need to make this beetroot carpaccio:

Mixed-colour beetroot — sliced into thin rounds, it's the star of the dish: it's the mix of colours that makes the plate so vivid.
Avocado — sliced, it adds creaminess and softens the sharpness of the dressing.
Olive oil — the base of the dressing, it coats the vegetables and carries the flavours.
Lemon juice — its acidity tenderises the raw beetroot during marinating and keeps the avocado from browning.
Salt and pepper — they season the dressing and bring out the flavour of the vegetables.

Why this beetroot carpaccio must be on your menu!

No cooking at all: The lemon does all the work, tenderising the raw beetroot as it marinates.
No need to turn on the oven, which makes it a real treat on hot days.
Packed with nutrients: Beetroot is full of minerals and vitamins, and low in calories.
It is especially good for anaemic people looking to strengthen their immune system.
Starter or side: This carpaccio fits just as well at the start of a meal as it does alongside a main course.
It's easy to switch up with a different dressing, some cheese or a handful of seeds.
Something for everyone: Naturally vegetarian and gluten-free, it suits most diets.
A colourful dish that pleases the eye as much as the palate.

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Beetroot Carpaccio

Thin rounds of mixed-colour beetroot and slices of avocado, marinated in olive oil and lemon.

Prep 20 min

Cook aucune

Total time 3 h 20

Course: Sides Cuisine: French Keyword: Beetroot carpaccio Calories:

Ingredients

Servings: 6 servings

Instructions

Peel the beetroot and slice into rounds. Lay them side by side on a serving plate.
Peel the avocado and slice it. Arrange the slices on the same plate.
In a small bowl, mix the oil, lemon juice, salt and pepper.
Spoon over the beetroot and avocado.
Leave to marinate for at least 3 hours in the fridge, or overnight.

Nutrition (per serving)

Tips

A mandoline gives thinner, more even rounds than a knife, and far faster.
Allow the full 3 hours of marinating: that is what tenderises the raw beetroot.
Slice the avocado at the last moment before dressing; the lemon will keep it from browning.
Balsamic vinegar, shallots or tahini in the dressing change the dish entirely.
It takes feta, goat's cheese, rocket, pomegranate or pumpkin seeds.

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