• Email
  • Pin It

Beet Carpaccio


Contributed by:

Beet Carpaccio


3 comments | Leave Comment

1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...


Beet Carpaccio


  • Ready Time : 0 min



  • 6 medium beets, trimmed leaving 1 inch of stem
  • 2 medium onions, sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 teaspoons balsamic vinegar
  • 1/3 cup dry white wine
  • 1/4 cup extra virgin olive oil
  • 1 small orange, zested


Preheat oven to 400°F.

Wrap beets in double layers of foil and roast on a baking sheet in middle of oven until tender, 1 1/4 to 1 1/2 hours. Cool to warm in foil packages (the steam makes beets easier to peel), about 30 minutes.

While beets are roasting, cook onions in oil in a 12-inch heavy skillet, covered, over moderately low heat, stirring occasionally, until soft, about 20 minutes. Add salt, sugar, and vinegar and cook, uncovered, stirring occasionally, until onions are very tender and caramelized to deep brown, about 20 minutes more. Add wine and boil, stirring occasionally, until liquid is reduced to about 2 tablespoons, 3 to 5 minutes. Transfer mixture to a food processor and pulse to a coarse purée. Return to skillet and season with salt and pepper if desired reheat onion marmalade, covered, over low heat.  It is great at room temperature too.

Peel beets, discarding stems and root ends, and cut crosswise into 1/8-inch-thick slices with slicer.

Place the marmalade on a plate and spread in a very thin layer to cover bottom. Arrange beet slices in 1 layer over onion, overlapping them only enough to cover onions. Drizzle oil over top, season with pepper and sprinkle grated orange peel over top.

Works great the next day too.


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




3 Responses to Beet Carpaccio

  1. Oh my gosh! Yummy! I really love beets and usually only roast them in the oven with garlic and herbs. Which is delicious but man does this look fantatic! I think I may use this for a Rosh Hashana side dish.

    Thanks for another great recipe.

  2. avatar says: Marla

    These beets look wonderful!

  3. avatar says: Ali

    Beets are my favorite!! These look great!

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in