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Photo of Beet Carpaccio by WW

Beet Carpaccio

3
Points® value
Total Time
35 min
Prep
25 min
Serves
8
Difficulty
Easy
Wear gloves when handling raw beets if you don’t want your hands to turn pink.

Ingredients

Shallots

3 tbsp(s), minced

Red wine vinegar

3 tbsp(s)

Sea salt

½ tsp(s), coarse variety, divided (or to taste)

Black pepper

¼ tsp(s), freshly ground, divided (or to taste)

Olive oil

3 tbsp(s)

Beets

4 medium, peeled

Arugula

5 oz, baby variety

Radishes

4 medium, sliced paper thin

Shredded Parmigiano Reggiano cheese

1½ oz, or thinly shaved

Lemon

1 medium, cut into 8 wedges

Instructions

  1. In a small bowl, whisk together shallots, vinegar, 1/4 tsp salt and 1/8 tsp pepper; slowly whisk in oil and set aside.
  2. Slice beets as thinly as possible (use a mandoline if you have one); combine beets with 1/4 c dressing and toss to coat. Reserve remaining dressing; let beets sit for at least 10 minutes to marinate.
  3. Toss arugula with reserved dressing, remaining 1/4 tsp salt and remaining 1/8 tsp pepper. Spread beets out on a large platter; arrange arugula mixture over top. Top with radishes and cheese; serve with lemon wedges on the side.
  4. Serving size: 1 1/2 c

Notes

Using a mandoline slicer works best to slice the beets paper thin - it also works well for slicing the radishes and cheese. Marinating the beets softens them a bit, but if you prefer cooked beets to raw, they are a fine substitute.

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