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A beautiful, effortless, healthy and flavorful beetroot carpaccio with orange mustard vinaigrette and pomegranate seeds, served with parmesan and arugula.

Besides pumpkin, one of my favorite autumn vegetables is beetroot. Widely used in Eastern Europe (think borsch, the region’s famous soup), beetroot is often overlooked in Western Europe despite being full of nutrients: folic acid, fiber, protein and antioxidants. This beet carpaccio is not only healthy but also strikingly colorful, sweet and tender. It’s a delightful vegetarian alternative to beef carpaccio.

I roast the beets wrapped in foil first, which makes the preparation easy. Once roasted, assembling the carpaccio takes about ten minutes. You can roast beets one or two days ahead, which makes this salad a quick and impressive starter.

If you want a simple appetizer or salad that looks elegant and tastes rich, try this Beet Carpaccio with Orange Mustard Vinaigrette and Pomegranate Seeds. The recipe features arugula, shaved parmesan and pine nuts; omit the cheese to make it vegan. The vinaigrette combines olive oil, white wine vinegar, orange juice, mustard and mustard seeds for a bright, balanced dressing. The recipe below explains everything step by step.

How to Make Beetroot Carpaccio with Orange Mustard Vinaigrette

Beetroot Carpaccio with Orange Mustard Vinaigrette

A beautiful, easy-to-make and delicious beetroot carpaccio with orange mustard vinaigrette and pomegranate seeds, served with parmesan and arugula. Omit the parmesan for a vegan version.

Course Salad

Cuisine Italian/Russian

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 2 servings

Calories 300 kcal

Author Elena Szeliga

Ingredients

For the carpaccio:

2 medium-sized beetroots
salt
black pepper
2 tablespoons olive oil
1 handful arugula
2 tablespoons pomegranate seeds
1 tablespoon pine nuts
10–12 thin slices parmesan or other hard cheese (use a potato peeler)

For the vinaigrette:

2 tablespoons orange juice
1 tablespoon olive oil
1 teaspoon white wine vinegar
1 teaspoon mustard
½ teaspoon mustard seeds
2 teaspoons balsamic reduction
salt
black pepper

Instructions

Preheat the oven to 180 ºC (350 ºF). Tear off a sheet of aluminum foil large enough to wrap two beetroots. Place the beets on the foil, sprinkle with salt and pepper, drizzle 2 tablespoons of olive oil and wrap tightly. Roast in the oven for about 40 minutes, until tender.
Prepare the vinaigrette by whisking together orange juice, 1 tablespoon olive oil, white wine vinegar, mustard, mustard seeds, and a pinch of salt and pepper.
When the beets are cool enough to handle, peel them and slice very thinly with a sharp knife. Arrange the slices on two plates, slightly overlapping.
Place a handful of arugula in the center of each plate, add shaved parmesan around the arugula, and spoon the vinaigrette over the beet slices. Sprinkle with pomegranate seeds and pine nuts. Finish with a drizzle of balsamic reduction and season to taste with salt and pepper.
Enjoy!

Notes

Store roasted beets in the fridge for up to 3 days, keeping them separate from the dressing until ready to serve.

Nutrition

Do you enjoy simple, refreshing fall starters like this? Share your ideas or variations in the comments below.

Cheers, Elena