Beet Carpaccio ♥

Thin slices of golden beet, topped with a bit of caper & egg saladYes, beet, not beef! carpaccio! (Huh? That just means it's thin slices of cooked beet, not thin slices of beef.) And isn't that just the prettiest salad ever? And it's sooo easy! And soooooo good!!

And -- it's also my first time to experience golden beets. Call me hooked! The flavor is still very beet-ish but somehow a bit less earthy than red beets. And the color, of course, is glorious ...

And -- it's a great way to use my brand-new benriner, the one recommended by Karen from FamilyStyle Food who seems to 'get' me whether it's cookbook recommendations or food finds or now, kitchen tools.

It was a breeze to create razor-thin slices of beet, also thin-thin-thin bits of red onion. I can't wait for more chances to experiment! The cutting area is about 2 1/2 inches wide, perfect for beets, potatoes, most vegetables. There's also a Super Benriner that's slightly wider. It includes the straight blade used for the beets, plus three interchangeable blades. And they're sharp! so there's a finger guard too. (For the record, there may be cheaper places than Amazon to purchase this Benriner. Even the package I received was labeled $35, not the higher price via Amazon.)

2010 UPDATE Looking for My Favorite Way to Roast Beets? It's now a photo tutorial!


Hands-on time: 15 minutes
Time to table: 15 minutes
Serves 4

About 2 medium roasted golden beets, sliced very thin (my favorite way to roast beets)

2 tablespoons red onion, thin sliced (with the benriner if you have one)
2 tablespoons capers
2 tablespoons chopped fresh chive (or other herb)
1 hard-boiled egg, chopped (how to cook hard-boiled eggs)
Olive oil to bind (use the good stuff!)
Salt & pepper to taste

Arrange thin slices of beet on plates. Mix remaining ingredients and arrange on top. Serve immediately.

A Veggie Venture - Printer Friendly Recipe Graphic

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg
and vegetable inspiration from Asparagus to Zucchini.
© Copyright 2007
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Absolutely gorgeous! I love roasted beets, and this looks easy and yummy.

  2. Beauty!

    The Benriner is tops.
    I just got my money back from OXO, and now I'm 100% satisfied.

  3. Fabulous! I'll have to try this sometime in the summer, it's so beautiful.

  4. Yum! We planted the garden this past weekend, and golden beets were among the I'm really hoping they take off!

  5. You just discovered golden beets! Well, me too just last year. They are so lovely. And I love them roasted like you're doing them.
    The salad looks divine!

  6. I love this, it looks like a little flower!

    Ari (Baking and Books)

  7. Oh, I love beets! This looks amazing. Maybe I'll get the behringer.

  8. The salad is gorgeous, and I love beets! I also adore my benriner, but use that finger guard religiously if you like your fingers the length they are! It's VERY tempting not to, but be strong - your finger tips will thank you.

  9. Wonderful recipe! I never think of using beets this way, but they look gorgeous.

  10. Christine ~ Thanks!

    Karen ~ Thanks to YOU for the Benriner!

    Deinin ~ I love how all these comments start with, um, !!!

    Erika ~ Good for you, those will be fabulous!

    Tanna ~ Thanks!

    Ari ~ Pretty and yet unfussy to make, imagine!

    Lisa ~ I do much recommend the Benriner, I've tried so many tools that just don't work.

    Timothy ~ I suspect you're right about the finger guard. One slip and oops, the golden beets are a real mess (to say nothing of the fingers). And you're right about it being tempting not to use it.

    Lydia ~ Thank you!!


Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna