Beet Carpaccio with Mint Vinaigrette

A vegetarian alternative to beef carpaccio. This recipe wins over so many people who thought they hated beets or just never wanted to even try them. I was that person – once I actually tasted this recipe, well, I was sold and have loved beets ever since. Once beets are steamed and peeled, it is simple and easy. Beets can be prepped a day ahead and stored in a bag or container, but I personally like bringing it all together in one shot.

Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins


  • 6 2-inch beets, trimmed, as evenly sized as possible

  • 2 ounces soft fresh goat cheese, or more to taste

  • sea salt and freshly ground black pepper to taste

Mint Vinaigrette:

  • cup rice vinegar

  • ¼ cup chopped fresh mint

  • ¼ cup olive oil

  • 1 teaspoon white sugar


  1. Fill a pot with 3 inches of water, insert a steamer basket, and bring to a boil. Reduce heat to medium or medium-low and place beets inside the steamer basket. Cover pot. Cook until beets are easily pierced with a knife, checking water level periodically, 35 to 50 minutes. Remove from heat and cool, about 30 minutes.

  2. Peel the beets; if you are using red and golden beets, peel the golden ones first so you don't end up turning them pink. Remove any remaining root stems. Thinly slice beets and arrange on a serving platter. I use a round plate and start in the center, alternating red and golden beet slices. Dot the top with goat cheese – you want to be able to see the beets but have enough cheese because it pairs so well with the beet. Sprinkle with sea salt and black pepper.

  3. Combine rice vinegar, olive oil, mint, and sugar in a small bowl. Drizzle over beets.


To prep the beets, separate the beetroot from the green tops leaving about 1/2- inch of the stalk. The root end can stay intact. Scrub the outside of the beets.

The cooking time will depend on the size of beets used. Larger beets will require a longer steam time.

Editor's Note:

Please note differences in ingredient amounts when following the magazine version of this recipe.

Nutrition Facts (per serving)

154 Calories
12g Fat
9g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 154
% Daily Value *
Total Fat 12g 16%
Saturated Fat 3g 16%
Cholesterol 8mg 3%
Sodium 166mg 7%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Total Sugars 7g
Protein 3g
Vitamin C 5mg 24%
Calcium 43mg 3%
Iron 2mg 8%
Potassium 284mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love