VIVE Cooking School

Beetroot Carpaccio



30 min


0 min



An elegant and fresh starter to set the tone and surprise your guests. This is a lighter take on the iconic beef carpaccio, it’s colourful and it’s packed with flavour.




  • 1 bunch of baby beetroots
  • 1 lemon
  • 4 tbsp good quality olive oil
  • 2 tbsp balsamic vinegar
  • Some ricotta for garnish
  • Rocket salad for garnish
  • Almond flakes for garnish
  • Salt and freshly ground white pepper, to taste


Step 1

Peel the beetroots.

Step 2

Using a razor-sharp knife, or a mandolin, slice the beetroots paper-thin and place in a mixing bowl.

Step 3

Drizzle with the balsamic vinegar and the olive oil. Toss until all the slices of
beetroot are covered and let it marinate for about 15 to 30 minutes.

Step 4

Arrange the beetroot on a plate. Drizzle with olive oil and season with salt and

Step 5

Garnish with ricotta, rocket, almond flakes and lemon zest.

Step 6

Finish with freshly squeezed lemon juice, serve immediately.


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