Beetroot carpaccio with horseradish yogurt recipe

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beetroot carpaccio
(Image credit: Future PLC)
  • healthy
  • Low-fat
  • Vegetarian
  • healthy
Preparation Time10 mins
Cooking Time35 mins
Total Time45 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories150 Kcal8%
Fat6 g9%
Saturated Fat1 g5%
Carbohydrates14 g5%

This easy beetroot carpaccio with horseradish yogurt has just six ingredients and makes a perfect starter or colourful side dish.

Our beetroot carpaccio recipe is easy to prepare ahead and has only three steps in the method. To get uniform thin slices of beetroot we recommend using a mandolin slice. However, you can still achieve good results with a sharp knife. A portion of this dish is just 14g of carbs per serving, that's 8% of our recommended daily allowance, making it one of our low carb recipes (opens in new tab).


  • 500g mixed beetroot, we used golden, candied and regular
  • 2tbsp sunflower seeds
  • 3tsp horseradish
  • 30g natural yog
  • 2tsp lemon juice
  • 2tsp milk




  1. Wash the beetroots to remove any dirt then bring a large pot of water to the boil. Cook the beetroots, skins on, for 30-35mins until tender. Drain and cool.
  2. Meanwhile, toast the sunflower seeds in a dry frying pan until golden and fragrant. Mix the horseradish, yogurt, lemon juice and milk until combined.
  3. Rub the skins off the beetroots and trim away any large roots. Slice thinly using a sharp knife or preferably, a mandolin on a 5mm (1/4 inch) setting. Arrange your beetroot slices on a large platter or starter plates. Drizzle over a little yogurt, scatter with seeds and serve immediately.

Top tips for making beetroot carpaccio

Cook and slice the beetroot ahead of time but store each variety separately to avoid the colours bleeding. Bring to room temperature before serving, if it is too cold you won’t get as much flavour

Nutritionally golden and red beetroots are very similar. Golden beetroots are a great choice for anyone who claims to not like beetroot as they have a much milder, sweeter taste. They are also a lot less messy as the colour doesn’t bleed out.

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Beetroot chutney (opens in new tab)

Beetroot burgers (opens in new tab)

Beetroot chocolate cake (opens in new tab)

Jessica Ransom
Senior Food Writer

Jessica currently works as a Senior Food Writer at Future. She writes food and drink-related news stories and features, curates product pages, tests, and reviews equipment, and also develops recipes that she styles on food shoots. An enthusiastic, self-taught cook Jess adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.