Go Back
–+ servings
Shaved beet carpaccio on a white platter.
Print Recipe

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!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer, Main Dishes, Side Dishes
Cuisine: American, Italian, Mediterranean
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Vegetarian
Keyword: beet carpaccio, beetroot carpaccio, vegetarian carpaccio
Servings: 4 servings
Author: Sarah Bond

Ingredients

Carpaccio

  • 6 to 8 red beets
  • 8 oz feta cheese room temperature, 226 g
  • 4 oz cream cheese room temperature, 113 g
  • 3 cups arugula

Dressing

  • ¼ cup extra virgin olive oil 60 mL
  • 2 Tbsp lemon juice 30 mL
  • 1 tsp dijon mustard
  • 1 shallot minced
  • 1 clove garlic minced
  • ¼ tsp each salt and pepper.

Instructions

  • Roast: 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.
    Roast: 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.
  • Whipped Feta: Add room temperature feta and cream cheese to a food processor. Blitz until smooth and creamy.
    Whipped Feta: Add room temperature feta and cream cheese to a food processor. Blitz until smooth and creamy.
  • Dressing: Whisk together all Dressing ingredients until evenly mixed.
    Dressing: Whisk together all Dressing ingredients until evenly mixed.
  • Cut Beets: Allow beets to cool slightly, then peel each. Using a mandolin slicer (or carefully with a chef's knife), thinly slice each beet.
    Cut Beets: Allow beets to cool slightly, then peel each. Using a mandolin slicer (or carefully with a chef's knife), thinly slice each beet.
  • Assemble: Spread whipped feta onto a serving platter. Top with arugula, then sliced beets. Drizzle with dressing and serve.
    Two oval plates on a blue background: one with arugula and mozzarella, the other featuring beet carpaccio with arugula, mozzarella, and dressing.

Video

Notes

Storage: This salad can be kept in the fridge for up to 3 days in a sealed container. If making ahead of time, keep each component separate until you're ready to serve, then assemble right before serving.

Nutrition

Serving: 1serving | Calories: 434kcal | Carbohydrates: 20.4g | Protein: 13.4g | Fat: 35g | Saturated Fat: 16.6g | Cholesterol: 82mg | Sodium: 999mg | Potassium: 613mg | Fiber: 3.5g | Sugar: 24.8g | Calcium: 356mg | Iron: 2mg
QR Code linking back to recipe