Photo of Beet carpaccio by WW

Beet carpaccio

Total Time
35 min
25 min
Carpaccio is traditionally a dish of paper-thin slices of raw beef served with a drizzle of olive oil, lemon juice, and often capers. This jewel-toned vegetarian spin features the taste of earthy, thinly-sliced raw beets, the crunch and spiciness of radishes, lacy leaves of peppery arugula, and the umami flavor of the Parmesan shavings. When shopping, look for smaller beets with firm yet yielding texture for the best flavor. This vibrant salad is a delicious showstopper for a special occasion meal.



3 Tbsp, chopped, minced

Red wine vinegar

3 Tbsp

Sea salt

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

Black pepper

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

Extra virgin olive oil

3 Tbsp


4 medium, sliced paper thin

Uncooked beets

4 medium, peeled


5 oz, baby variety

Shredded Parmigiano Reggiano cheese

1½ oz, or thinly shaved


1 item(s), large, cut into 8 wedges


  1. Whisk together shallot, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in small bowl; slowly whisk in oil and set aside.
  2. Slice radishes and beets as thinly as possible (use mandoline if you have one), making sure to slice radishes first. Set radishes aside. Combine beets with 1/4 cup dressing in medium bowl; toss to coat and marinate at least 10 minutes.
  3. Toss arugula with remaining dressing, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in large bowl. Spread beets out on large platter; arrange arugula mixture over top. Top with radishes and Parmesan; serve with lemon wedges.
  4. Serving size: 1 1/2 cups