Beet Carpaccio with Broccoli and Pistachio Crumbles

|Updated Jan 12, 2022

Want to really impress your dinner guests? Serve them something they've likely never had before, like this carpaccio made with sliced beets topped with broccoli and pistachios.

The earthy flavor of the baked beets works so well with the fresh, crunchy broccoli toppings. The tart balsamic drizzle and silky olive oil create the perfect balance.

This dish is ridiculously easy to make and is a stunning appetizer or starter, a perfect addition to your table decor.

The key to a good beet carpaccio is slicing your beetroots as thin as possible. If you have amazing skills, you can use a very sharp knife, otherwise, it’s best to use a mandoline slicer or a wider vegetable peeler.

You can use raw or cooked beets for this recipe, depending on what you prefer. For extra flavor, you can also marinate the beet slices for an hour with a little olive oil, vinegar, and garlic. Or try pesto.

You can prepare the beets a few days earlier, so it will only take a few minutes to put together this plate on the day you serve it.

When serving this Beet Carpaccio, don’t be afraid to play around with the presentation. Choose a large serving plate or multiple single-serve dishes. Lay the beets nice and flat, or fold and twist them slightly. Scatter broccoli crumbles all over it, or pile it all in the middle.

Prep time: 15 mins

Cook time: 35 mins

Cooling time: 1 hour

Beet Carpaccio with Broccoli and Pistachio Crumbles

Serves 4

Ingredients

2 medium beetroots
2/3 cup of finely chopped broccoli
3 tbsp chopped pistachios
2 tbsp chopped parsley
2 tbsp chopped dill
2 tbsp broccoli microgreens (also called broccoli sprouts)
1 clove of garlic, minced
2 tbsp olive oil
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp balsamic reduction/balsamic glaze
salt, pepper

Instructions

Wrap beets in aluminum foil, then bake at 400F/200C for 35 minutes. Let beets cool completely.
While beets are cooling down, prepare broccoli and pistachio crumbles. Mix together broccoli, pistachio, herbs, garlic, 1 tablespoon of olive oil, lemon juice, and zest, and a small pinch of salt and pepper in a bowl.
Once beets cooled down, peel them. Using a mandoline slicer or a very sharp knife, cut beets into paper-thin slices.
Arrange beet slices slightly overlapping on a serving plate. Drizzle with balsamic reduction and the rest of the olive oil, and sprinkle with a little salt and pepper. Top with broccoli and pistachio crumbles.

Need a cheaper version?

Swap pumpkin or sunflower seeds for pistachios
Use frozen herbs or mixed greens instead of microgreens
Serve it with fresh bread for a more filling meal

Want to make it extra healthy?

Simply omit olive oil for this recipe
A great oil-free drizzle can be made by mixing together a teaspoon of tahini, balsamic vinegar, and some water
Double the amount of broccoli and herbs for an extra ‘green’ version

Want to make your Beet Carpaccio even more impressing?

Choose colorful beets for the recipe. Use a mix of red, pink, and yellow beets.
Top your Carpaccio with shaved vegan parmesan or crumbled vegan feta
Toasted pine nuts are great toppings as well
If the vinegar and oil combo sounds too boring for you, use a pesto drizzle, vegan hollandaise, or truffle oil.
Don’t forget to serve your Beet Carpaccio with a glass of delicious red wine.

Nutritionals