Beet Carpaccio Salad
A refreshing and vibrant salad featuring thinly sliced beets marinated in a tangy lemon-balsamic blend, complemented by crisp arugula, finely chopped red onion, and fresh parsley. This dish is a delightful fusion of flavors and textures, perfect for a light lunch or a sophisticated starter. Enjoy it chilled for the best experience!
Servings: 2 servings
Calories: 182kcal
Equipment
- Mandoline (optional) (affiliate link)
- Lemon press (affiliate link)
- Glass mixing bowl (affiliate link)
Ingredients
- 1 beet large, cooked, and thinly sliced
- 3 tablespoons parsley fresh, chopped, separated into two
- 1 bunch greens mix or arugula
- ¼ red onion finely chopped - or shallots, divided in two
- 1 lemon juiced, divided into two
- 4 teaspoons balsamic vinegar divided into two parts
- ½ teaspoon fine sea salt divided in two
- black pepper freshly ground
Optional
- 4 grape tomatoes quartered
- 2 tablespoons olive oil extra-virgin, divided in two. Plus to dress
Cups - Metric
Instructions
Prepare Beets and Herbs
- Choose Beets: Go for the biggest, roundest beet available. For herbs, it's your call, but a mix of parsley and mint is our go-to.
- Prep Beets: If starting with raw beets, boil until tender. Once cooled, peel using a vegetable peeler.
- Herb Prep: Detach stems from parsley or mint, keeping only the leaves. Tip: Wearing kitchen gloves when handling cooked beets keeps hands stain-free.
- Chop Herbs: Dice your selected herb finely.
- Onion Time: Slice those red onions.
Make the greens salad
- Tomato Prep: Quarter those juicy grape tomatoes.
- Mix Veggies: Combine half the red onions and parsley with all the tomatoes in a bowl brimming with greens.
Make the carpaccio slices and marinate
- Slice Away: To keep hands clean, gloves are a good idea. For uniform beet slices, a mandoline is your best friend, but a sharp knife works wonders too.
- Beet Design: Lay beet slices in a circular fashion on a plate, overlapping slightly. Season with salt, pepper, and a squeeze of lemon.
- Marinate: Add balsamic vinegar and let the flavors meld in the fridge for at least 25 minutes.
Assemble the carpaccio
- Assemble: Carefully drain the beets' juice, reserving it for your greens. Keep the beet's circular design intact as you keep them on the same serving plate.
- Dress It: Sprinkle with remaining herbs and onions. Drizzle olive oil over the beets, then blend the reserved lemon juice into the beets.
- Season Up the salad: Begin with a splash of balsamic vinegar, followed by a generous drizzle of top-notch olive oil and the reserved pink juice into the seasoned greens, salt and pepper.
- Serve Chilled: Crown the beet slices with the seasoned greens. If it's not cool enough, give it an extra 15-minute chill in the fridge.