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

- italian

Cooking Time

-30 Min

Preparation Time

- 10 Min



  • 5 celery stalks, chopped
  • 2 spring onions, chopped
  • 1 cup milk
  • 4 beetroot, baked, Salt to taste, Cracked black pepper to taste, A few parsley leaves, A few chives for flavour
  • 1 ice cube
  • 2 walnuts, crushed
  • 1 tbsp Parmesan cheese, grated, Orange zest for flavour, A few orange pieces
  • FOR garnish
  • A few chives chopped
  • 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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