How To Make Beet Carpaccio (With Whipped Feta!)

Ready with just 15 minutes of prep, this beet carpaccio is a delicious and refreshing side dish or appetizer. It’s made with roasted beets, creamy whipped feta, and peppery arugula. This salad is nutritious and delicious!

Beets are an underrated vegetable. Yes, they often come in a can and are bright pink or red, which can’t be normal. But when roasted, the natural sweetness explodes, and the beet shines!

I decided to marry these delicious beets with a dish I saw a lot in Europe: carpaccio. Whenever I saw it, it smelled of garlic and looked refreshing and light—perfect for eating all day long in Italy!

What is Carpaccio?

So what is carpaccio? Traditionally, carpaccio is an Italian appetizer made of thin slices of raw beef or fish. So, not vegetarian by nature. But our vegetarian carpaccio utilizes beets which also have a meaty texture and can take on whatever flavors they are cooked or marinated in.

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This carpaccio vegetarian dish is an Italian classic that follows all the rules of Italian cooking – simple recipes, simple preparation, and fresh ingredients. This is just an overview. Jump to the recipe card for the full measurements.

• Beets: Beets are a great option to mimic beef because they have a hardy texture that can take on any flavor.
• Feta: This salty cheese pairs well with sweet beets and can be whipped into a fluffy, creamy spread.
• Cream Cheese helps stabilize and mellow out the salty feta when whipping up the cheese spread.
• Arugula: I love using fresh arugula for this because it is peppery and has hints of lemon, brightening up the whole dish.
• Dressing: This dressing is made up of all the best bits – olive oil, lemon juice, dijon mustard, shallot, garlic, and salt and pepper.

How to make Beet Carpaccio

Just 5 simple steps stand between you and this delicious beet carpaccio! Jump to the recipe card for the full instructions.

Step 1: Roast the Beets
Preheat oven to 400°F (204°C). Wash the beets, then wrap them all in one big aluminum foil pouch. Roast for about 1 hour, until beets can be easily pierced with a fork. Roasting the beets will bring out their natural sweetness, while making them soft enough to slice the beets thinly!

Step 2: Make the Whipped Feta
Add room-temperature feta and cream cheese to a food processor. Blitz until smooth and creamy.

Step 3: Make the Dressing
Whisk together all dressing ingredients until evenly mixed. I like a chunkier dressing with the finely diced shallots providing some textural variation, but you could also throw the dressing in a blender to create a smooth and creamy lemon dressing.

Step 4: Cut the Beets
Allow the beets to cool slightly, then peel each one. Thinly slice each beet using a mandolin slicer (or carefully with a chef’s knife).

Step 5: Assemble
Spread whipped feta onto a serving platter. Top with arugula, then sliced beets. Drizzle with dressing and serve!

You can freeze beets!

If you want to roast a few extra beets, you can freeze them! Slice them and freeze them in a ziplock bag or freezer-safe container to have them ready to go for the next recipe!

More Beet-iful Recipes

Not to beet this into the ground (get it?), but here are a few more beet recipes you need to try!

• Roasted Beet and Radish Salad is a great way to use any extra beets you have.
• Butternut Beet and Ricotta Galette is beautiful, bright, and a real show stopper!
• Beet Pesto Pizza with Goat Cheese and Kale is another showstopper that is filled with great winter vegetables.