Beetroot Carpaccio

Recipe by Dr Chintal Patel
Serves - 4
Prep. Time - 15 mins
Cooking Time - 1 hour
GF, DF, Vegan


  • 400gms candy or any raw  beetroot – thinly sliced (I used a mandolin)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons EVOO
  • Salt & pepper to taste
  • 1 avocado
  • juice of 1/2 a lime
  • chilli flakes to taste
  • Pomegranate & micro- greens to sprinkle on top.


  • First thinly slice the beetroot, this is best done with a mandolin or peeler.
  • Next  place the beetroot slices in a dish and pour on the vinegar & olive oil  and leave to marinade overnight (or you could leave it just an hour)
  • add salt & pepper to taste
  • Next peel & smash the avocado with the lime juice and chilli flakes and salt to taste
  • When ready to serves, layer the beetroot slices on the plate
  • Top with the avocado & lime smash
  • Sprinkle on the pomegranate & microgreens
  • As an alternative how about feta & mint to sprinkle on top?

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