Beetroot carpaccio with horseradish yogurt recipe

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beetroot carpaccio
(Image credit: Future PLC)
  • healthy
  • Low-fat
  • Vegetarian
  • healthy
Serves4
SkillEasy
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.

Ingredients

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

WEIGHT CONVERTER

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Method

  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.

You might also like…

Beetroot chutney

Beetroot burgers

Beetroot chocolate cake

Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who 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.