Red Beet and Orange Carpaccio

Step-by-step method

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At a glance

This stunning carpaccio comes together in just 10 minutes of prep work, but the real magic happens during a 24-hour marination in the fridge—a tangy blend of orange, honey, and balsamic vinegar transforms the beets into something totally unexpected. Once marinated, you'll plate it up with fresh orange slices, crumbly cheese, and toasted seeds for a dish that completely changes people's minds about beetroot.

  1. 1/3

    Prepare the beet

    Peel the beet and slice it into the thinnest rounds you can manage.

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  2. 2/3

    Make the marinade

    Mix all the ingredients together in a lidded bowl, add the beet slices and leave to marinate in the fridge for at least 24 hours.

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  3. Serve

    3/3

    Serve

    Serve with thin slices of orange, scattered with cubes of feta-style cheese and toasted seeds.

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Red Beet and Orange Carpaccio

bohynekuchyne
Active time total 10 min
Prep 10 min Cook —
10 Ingredients
3 Steps
Easy Difficulty

Ingredients — what you'll need

You only need 10 ingredients

Adjust servings

What's in it?

464 kcal

Calories

39 g

Carbohydrates

30 g

Fats

13 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

A truly heavenly way to enjoy marinated red beet! Everyone who's tried it at our place has instantly changed their mind about beetroot. This explosion of flavour has absolutely nothing to do with the dull beet compote you remember from school dinners.

Gluten-free Vegetarian Appetizers

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