This beet carpaccio is a nutrient-packed salad: vitamins and antioxidants from beets, healthy fats from avocado and olive oil, fiber from chia and nuts — all combined into a light, elegant dish.
We went through a few rough weeks in the kitchen recently — lots of experiments that didn’t work out. The upside of cooking with a partner is the shared encouragement: instead of giving up, we laughed, adjusted, and kept going. That persistence led to this simple, satisfying beet carpaccio.
I’ve been a little obsessed with beets for a while and wanted to develop a dish that felt special. One challenge I underestimated was how much beets stain — they turn everything a deep burgundy. After several elegant-looking ideas turned into messy experiments, I embraced simplicity. The result is a refined, nutritious carpaccio that’s easy to make and looks beautiful on the plate. Enjoy, Vicky
How to cook beets
- Wash beets thoroughly.
- Trim the ends.
- Wrap raw beets in aluminum foil.
- Bake at 400°F until tender (about 1 hour, depending on size).
- Let cool until you can handle them, unwrap and rub off the skin (it peels easily).
- Use the beets diced, sliced, chopped, mashed, or add to hummus and other dips.
- Enjoy!
Some inspired beet recipes
- Cauliflower beet dip
- Roasted beet hummus
- Roasted beet salad with creamy horseradish and candied walnuts
- Roasted beets and sweet potato tacos
- Quinoa, chickpea and beet burger
- Beet smoothie bowl
- Veggie noodle salad with peanut dressing
- How to cook beets
Beet carpaccio with Avocado & chia seed dressing
5 from 3 reviews
- Author: May I Have That Recipe
- Total Time: 1 hour 10 mins
- Yield: 6
Description
This beet carpaccio is a true power salad: vitamins and antioxidants, healthy fats and fiber all combined into a flavorful, satisfying plate.
Ingredients
- 2 large beets, thoroughly washed
- 1 slightly firm avocado
- 3 tbsp chopped pecans or walnuts
- 1 tbsp extra virgin olive oil
- 1 tsp grain mustard
- 1 tsp Dijon mustard
- 2 tsp apple cider vinegar
- 2 tsp freshly squeezed lemon juice
- ½ tsp agave nectar
- ⅛ tsp salt, or to taste
- 2 tsp chia seeds
- 2 tbsp chopped chives
Instructions
- Preheat the oven to 400°F. Wrap each beet in foil and roast for about 1 hour, until tender. Allow to cool, then remove the skin.
- Make the dressing: combine olive oil, grain mustard, Dijon, apple cider vinegar, lemon juice, agave and salt in a jar. Shake vigorously, then stir in chia seeds and let the mixture rest for a few minutes to thicken.
- Using a mandolin or a very sharp knife, thinly slice the cooled beets. Arrange the slices on plates. Dice the avocado and place it in the center, sprinkle with nuts and chives, and drizzle with the chia dressing.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Salad
- Method: roast
- Cuisine: vegan
Nutrition
- Serving Size: ⅙ of the salad
- Calories: 103
- Sugar (g): 2.5
- Sodium (mg): 454
- Fat (g): 8.6
- Saturated Fat (g): 1.1
- Unsaturated Fat (g): 7
- Trans Fat (g): 0
- Carbohydrates (g): 6
- Fiber (g): 3
- Protein (g): 2
- Cholesterol (mg): 0