There’s a certain thrill in finding a recipe that checks all the boxes: it’s easy to make, tastes amazing, and looks like it took hours to prepare. Enter the Beet Carpaccio with Orange Vinaigrette! This dish is a stunning twist on the classic Italian carpaccio, typically made with thinly sliced beef or fish. Here, earthy beets take center stage, beautifully complemented by a zesty orange vinaigrette.
My Love Affair with Beets
I’ll admit, I wasn’t always a beet enthusiast. As a kid, the only time I encountered them was at holiday dinners, where they appeared as ominous pickled slices that no one seemed excited to eat. But then, in my early twenties, I went to a little farm-to-table restaurant that served beet carpaccio as a starter, topped with a delicate vinaigrette and a sprinkle of goat cheese. One bite, and I was hooked! The beets were earthy and sweet, with just the right amount of tang from the dressing. I knew I had to recreate this vibrant dish at home, and after a few tries, I landed on this recipe that now finds its way to my table whenever I want to impress friends (or myself!) with minimal effort.
Why Beets Deserve a Place in Your Diet
Before we dive into the recipe, let’s take a minute to appreciate what a superstar ingredient the humble beet really is. Known for their deep, ruby red color (though they also come in golden and even striped varieties), beets are packed with nutrients. They’re rich in fiber, folate, vitamin C, and potassium, and they’re also a great source of nitrates, which can help improve blood flow and lower blood pressure. Beets have even been studied for their potential benefits in boosting athletic performance! Think of them as nature’s performance-enhancing vegetable.
Plus, beets are high in antioxidants called betalains, which help combat inflammation and oxidative stress in the body. This might be why I always feel a little extra energized after a meal that includes beets! So, not only does this Beet Carpaccio taste fantastic, but it also delivers a powerful health punch.
Beet Carpaccio with Orange Vinaigrette Recipe
Enough about the backstory – let’s get to the good stuff. This recipe is incredibly straightforward, yet it’s packed with layers of flavor. The earthy beets, brightened by a citrusy, slightly sweet orange vinaigrette, are balanced perfectly by a sprinkle of crunchy walnuts. It’s a crowd-pleaser, visually stunning, and deceptively simple to make. Here’s how to do it!
Ingredients
For the Beet Carpaccio:
- 3-4 Fresh Beets medium-sized peeled
- 1/2 cup Walnuts toasted and roughly chopped
- Fresh Parsley: For garnish optional
- Salt and Pepper: To taste
For the Orange Vinaigrette:
- 1/4 cup freshly squeezed Orange Juice
- 1/4 cup Olive Oil
- 1 tbsp White Wine Vinegar
- 1 teaspoon Agave Syrup or more to taste
- 1 tsp Dijon Mustard
- Salt and Pepper: To taste
Instructions
- Prepare the Beets: Use a mandoline slicer or a very sharp knife to slice the beets into very thin rounds. If you have a mandoline, it’s ideal for getting consistently thin, carpaccio-style slices.
- Make the Orange Vinaigrette: In a small bowl, whisk together the orange juice, olive oil, white wine vinegar, agave syrup and Dijon mustard until well combined. Season with salt and pepper to taste. Adjust the sweetness or acidity according to your preference by adding more agave syrup or vinegar.
- Marinate the Beets: In a shallow dish, arrange the beet slices in a single layer. Pour the orange vinaigrette over the beets, ensuring each slice is well coated. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator, turning the slices occasionally.
- Toast the Walnuts: While the beets are marinating, place the walnuts in a dry skillet over medium heat. Toast them, stirring frequently, until they are golden and fragrant. Remove from heat and let cool, then roughly chop.
- Assemble the Dish: Arrange the marinated beet slices on a serving platter, overlapping them slightly if desired. Drizzle with any remaining vinaigrette from the marination dish.
- Garnish and Serve: Sprinkle the toasted walnuts over the beets. Add fresh parsley leaves for a touch of color if using. Season with a little more salt and pepper right before serving. Cut the left-over orange in slices and put 1-2 slices on the carpaccio.
Notes
Why You’ll Love This Beet Carpaccio
This Beet Carpaccio is one of those dishes that I’ll whip up for friends and family whenever I’m in need of a vibrant, elegant starter. It’s a versatile dish, equally at home at a holiday feast as it is at a casual summer gathering. Every time I make it, I get a little nostalgic for that first encounter with beet carpaccio—how a simple vegetable turned into something so refined with just a little love and creativity.
And let’s be real: there’s something so fun about a dish that looks way more complicated than it is. Whether you’re a lifelong beet fan or a curious newcomer, this recipe will make you fall in love with beets all over again. Plus, you’ll feel good knowing you’re feeding your body all those fantastic nutrients and antioxidants.
So, next time you’re in the mood to impress with minimal effort, give this Beet Carpaccio with Orange Vinaigrette a try. You won’t be disappointed!
🥄 Common Questions About Ingredients
Can I use pre-cooked beets?
Yes! Pre-cooked beets save time and work well in this recipe. Just be sure to slice them thinly for the best presentation.
What if I don’t have walnuts?
Try using other nuts like almonds or hazelnuts for a different flavor. Seeds, like pumpkin or sunflower, also add a nice crunch!
Can I make this dish ahead?
Absolutely. You can prep the beets and the vinaigrette in advance, but add the dressing just before serving to keep the flavors fresh.
Just tried it and it was absolutely delicious! The fresh flavors of the beets with the citrusy vinaigrette and crunchy walnuts made it such a light and elegant starter. Perfect blend of flavors – definitely adding this to my favorites!
Loved this beet carpaccio! Fresh and delicious!