Beetroot Carpaccio
A vegetarian twist to the classic Italian dish. The delicate balance of spices and herbs is sure to delight your taste buds.
Chef Vicky Ratnani's Beetroot Carpaccio recipe

- Italian


- 2

Cooking Time

-30 Mins


- Medium

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.
  2. 2

    Add salt cracked black pepper, parsley leaves, a few chive and mix well.
  3. 3

    Blend well in a mixer and add an ice cube to cool the blended mixture.
  4. 4

    Slice the baked beetroot and put the slices on a plate.
  5. 5

    Sprinkle crushed walnuts grated Parmesan cheese, orange zest, orange pieces and prepared sauce on the beetroots.
  6. 6

    Garnish with bean sprouts, chives and serve.
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Vicky Ratnani


Give him an ingredient and he'll wow you with his imagination. Chef Vicky Ratnani's comfort in the kitchen brings even the most mundane cooking experience to life@dinner parties take on an epic grandeur and picnic brunches become terrifically fun events.

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