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Beetroot Carpaccio Recipe (with Video)

Vegetarian, Mushroom-free, Easy
ahimsaplantkitchen
By
ahimsaplantkitchen

Discover our Beetroot Carpaccio Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
4

Prep 20min | Cook 1h

Ingredients

Main Ingredients
- 4 beetroots
Tahini Cream
- 0.5 c liquid tahini
- 0.25 c water, or as needed
- 1 tbsp Lemon juice
- 0.25 tsp Salt, or to taste
Garnish
- 1 c Fresh parsley, finely chopped
- 2 tbsp Extra virgin olive oil
- 2 tbsp Lemon juice
- 0.25 c crushed pistachios
- 0.25 tsp Salt, or to taste
- 0.5 tsp Pepper, or to taste
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Directions

Roasting the Beets
1. Wrap your beets in aluminum foil and roast them in the oven at 400 degrees F for 1 hour or until fully cooked.
2. Alternatively, you can buy store-bought cooked beets.
Preparing the Tahini Cream
1. While the beets are roasting in the oven, prepare the tahini cream by blending tahini, water, salt, and lemon juice in a small blender.
2. Adjust the amount of water as needed; it always depends on the thickness of your tahini.
3. The result should be a thick and creamy sauce.
Preparing and Assembling the Dish
1. Once the beets are ready, let them cool and remove the peel.
2. An effortless way to do that is to peel them under running cold water.
3. Now thinly slice the beetroots using a mandoline.
4. To assemble the dish, spread the tahini cream on a plate and arrange the sliced beetroot in a circular pattern on top of the sauce.
5. Drizzle with lemon juice and olive oil.
6. Season with salt and pepper to taste, and garnish with fresh parsley and crushed pistachios.

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