Beet Carpaccio

As spring unfolds, farmers’ market bins begin to fill with colorful beets. You’ll find whimsical Chioggia beets, also known as candy cane beets for their bold stripes, as well as golden beets and a variety of the expected dark red beets. For those hesitant about this root vegetable, the golden beet is an excellent introduction. It is sweeter and less earthy than its crimson cousins but still packed with folate, manganese, and potassium. This Beet Carpaccio features a lemon-herb dressing and is finished with ricotta salata shavings for a salty pop.

Beet Carpaccio
Serves 6
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  1. ½ pound golden beets, peeled and thinly sliced
  2. ½ pound Chioggia beets,* peeled and thinly sliced
  3. 1 cup chopped frisée
  4. 1 cup shaved asparagus
  5. 1 tablespoon chopped shallot
  6. 1 tablespoon chopped fresh dill
  7. 1 tablespoon pecan oil
  8. 2 teaspoons fresh lemon juice
  9. ¼ teaspoon sea salt, divided
  10. Garnish: shaved ricotta salata
  1. On a large platter, arrange beets in concentric circles.
  2. In a small bowl, combine frisée, asparagus, shallot, dill, pecan oil, lemon juice, and 1/8 teaspoon salt. Sprinkle beets with remaining 1/8 teaspoon salt. Top beets with frisée mixture, and garnish with ricotta salata, if desired.
  1. Chioggia beets are often sold as candy cane beets. Red beets can be substituted, but their color will bleed.
Louisiana Cookin


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