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Beetroot carpaccio

Published on 30 min side, ahead, fall, winter


  • 1 beetroot
  • Olive oil
  • Flaked salt
  • Zataaroptional
  • Balsamico vinegaroptional


  1. Boil or steam the beetroot until cooked through.
  2. Remove the beetroot skin or its hard extremeties only.
  3. Very thinly slice the beetroot and place the pieces on a place.
  4. Top with some olive oil, flaked salt, balsamico vinegar and zataar.

Note: it is also possible to use the same recipe with raw beetroots instead.