Photo of Beet Carpaccio by WW

Beet Carpaccio

PersonalPoints™ per serving
Total Time
35 min
25 min
Wear gloves when handling raw beets if you don’t want your hands to turn pink.


Uncooked shallot(s)

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)

Uncooked beets

4 medium, peeled


5 oz, baby variety

Fresh radish(es)

4 medium, sliced paper thin

Shredded Parmigiano Reggiano cheese

1½ oz, or thinly shaved


1 medium, cut into 8 wedges


  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


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.