Beet and Carrot Carpaccio
Beet and Carrot Carpaccio is a simple but elegant dish that is perfect for a light and refreshing appetizer or side dish. The beets and carrots are thinly sliced and marinated in a flavorful vinaigrette, then topped with chopped pistachios and fresh herbs. The result is a dish that is both beautiful and delicious.
The origins of Beet and Carrot Carpaccio are shrouded in mystery, but it is believed to have originated in Italy in the early 1900s. The dish was likely inspired by the classic Italian dish, Carpaccio, which is made with thinly sliced raw beef. However, Beet and Carrot Carpaccio is a vegetarian twist on the classic dish, and it has become a popular dish in its own right.
Beet and Carrot Carpaccio Beet and Carrot Carpaccio Beet and Carrot Carpaccio Beet and Carrot Carpaccio
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
  • 4 small beets
  • 2 small carrots
  • 1/2 cup vinegar
  • 1/4 cup olive oil
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped pistachios
  • 1/4 cup chopped fresh herbs
Instructions
  1. Using a mandoline or sharp knife, thinly slice the beets and carrots.
  2. In a large bowl, whisk together the vinegar, olive oil, mustard, salt, and pepper.
  3. Add the beets and carrots to the bowl and toss to coat.
  4. Cover and refrigerate for at least 30 minutes, or up to overnight.
  5. To serve, arrange the beets and carrots on a serving platter and top with the pistachios and herbs.
Why It Works
  • Thinly slicing the beets and carrots allows them to absorb the flavors of the marinade more easily.
  • Marinating the beets and carrots for at least 30 minutes, or up to overnight, allows the flavors to meld together and develop.
  • The addition of chopped pistachios and fresh herbs adds a touch of texture and flavor to the dish.