Beetroot Carpaccio

A vegetarian twist to the classic Italian dish. The delicate balance of spices and herbs is sure to delight your taste buds.
Read More



Cooking Time

30 Mins

Meal Type


Preparation Time

10 Mins




  • 5 celery stalks
  • 2 spring onions
  • 1 cup milk
  • 4 baked beetroot
  • salt
  • Cracked black pepper
  • A few parsley leaves
  • A few chives
  • 1 ice cube
  • 2 walnuts crushed
  • 1 tbsp grated Parmesan cheese
  • orange zest
  • A few orange pieces
  • A few chives
  • Bean sprouts


  1. 1

    To make the Beetroot Carpaccio take a pan and add celery, chopped spring onions and milk and bring them all to a boil. Add salt cracked black pepper, parsley leaves, a few chive and mix well. Blend well in a mixer and add an ice cube to cool the blended mixture. Slice the baked beetroot and put the slices on a plate. Sprinkle crushed walnuts grated Parmesan cheese, orange zest, orange pieces and prepared sauce on the beetroots. Garnish with bean sprouts, chives and serve.

Your Recipe Contest

Upload your baking recipes and get maximum VOTES
to stand a chance to win every fortnight

Upload Your Recipe nowView All Entries & Winners

Related Content

Chef Recipes

Popular Recipe Blogs

Popular Stories

Explore our Popular Stories.