Beetroot Carpaccio Recipe


4 people

Also Read: Beetroot Benefits

Ingredients for Beetroot Carpaccio

  • ½ kg beetroot
  • 1 clove of garlic
  • ¼ teaspoon of fennel seeds
  • 2 tablespoons olive oil
  • 3 tablespoons apple or berry vinegar
  • ¼ teaspoon salt
  • 60 g of fat
  • 1 bundle of chives


  • 6 slices of whole grain wheat bread (300 g)

How to Cook Beetroot Carpaccio

Peel the beets and cut into as thin slices as you can, preferably on a sharp grater. Finely chop the garlic with the fennel seeds and stir together with the oil, vinegar and salt in a large bowl. Turn the beets thoroughly with the dressing so that there is dressing on all the slices. Let them soak for 30 minutes or more.

Spread the beets on 4 large plates. Crumble the feta over the beets and sprinkle with finely chopped chives. Serve with bread.

Energy distribution per person

Energy:1200 kJ (290 kcal). 

Carbohydrate : 45 g.

Fat : 9 g, of which saturated fat is 3 g.