Here is a beautiful and easy-to-make colorful beetroot carpaccio, with a drizzle of olive oil, Balsamic vinegar and lime!

This raw beetroot carpaccio is a brilliant recipe, when you have friends or family around. It looks impressive, it is super easy to make and it tastes great !

Beyond that, this dish is totally raw (sliced beetroots are wonderful to eat raw) and is packed with a lot of vitamins and antioxidants!

I love this carpaccio, and I am sure you guys are gonna like it too ! Nothing can beat this really simple recipe.

Kitchen tool 

I use a mandolin to slice the beetroot thinly and since I have one, I have to recognize that’s it’s a great tool to have in the kitchen, especially if you like to cook vegetables chips or carpaccio!

It’s really affordable so it’s a must have but you can always use a sharp knife for this colorful beetroot carpaccio recipe.

Vegetarian variation for this colorful beetroot carpaccio

It’s perfect for a vegan diet, but you could add some parmesan or feta, if you want !

Top Tip

I use to eat beetroot regularly because of their nutrients. They are packed with iron, calcium, vitamin A and C and are associated with numerous health benefits.

What about beetroot for breakfast with an energy booster smoothie or for a delicious (beet) soup to beat the cold ?

Healthy and…

Fresh, flavorful, raw !

If you make it

If you make the colorful beetroot carpaccio, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.

Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.

Healthy greetings from Laetitia

A yellow, red and white beetroot carpaccio
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Yield: 2 portions

COLORFUL BEETROOT CARPACCIO

Prep Time: 15 minutes
Total Time: 15 minutes
Easy and raw carpaccio recipe, made with delicious beetroot.
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Ingredients
 

  • 4 beetroots, peeled and thinly sliced (not chopped)
  • 1/2 cup Alfalfa sprouts or any other sprouts/grains you like
  • 2 Tbsp roasted pistachio
  • A drizzle native olive oil
  • A drizzle balsamic vinegar
  • A drizzle of fresh lime juice
  • To taste Himalayan salt and fresh ground pepper

Instructions
 

  • Wash and peel beetroots. Using a mandolin or a sharp knife, slice beetroots thinly.
  • Dress the beetroot slices on 2-3 small plates, add some alfalfa, few pistachios (roasted) and drizzle with some olive oil, Balsamic vinegar and lime.
  • Enjoy it straight away.
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. We love to see what you make!