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Beetroot carpaccio recipe

Beetroot carpaccio recipe

11 ratings

This impressive yet effortless seasonal starter gives you the perfect refreshing and sweet taste this summer. It's the ideal dish for hotter seasons and with beetroots at its sweetest in July, it's going to be one sweet summer. See method

  • Serves 4
  • 40 mins to prepare and 10 mins to cook
  • 208 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 500g (1lb) bunch beetroot
  • 50g (2oz) whole hazelnuts
  • ½ lemon, juiced and zested
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp hazelnut or walnut oil
  • 1 tsp grain mustard
  • 1tsp maple syrup
  • 70g bag wild rocket

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    2g 8%
  • Sugars

    10g 11%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 11.5g Protein 4.1g Fibre 1.2g


  1. Simmer the beetroot for 40 minutes, or until tender. Drain and leave to cool.
  2. Preheat the oven to gas 6, 200°C, fan 180°C. roast the hazelnuts for 10 minutes or until golden. Cool, then roughly chop.
  3. Peel the beetroot, slice off the stems and roots; thinly slice. Arrange on 4 small plates.
  4. Whisk the lemon juice with the oils, mustard and maple syrup. Season to taste. Toss the rocket in the dressing and add a handful to each plate. Scatter over the hazelnuts and the lemon zest.

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