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.
The ingredient list now reflects the servings specified
I usually serve this as an appetizer, so the number of servings is dependent on what else is being served. Served alongside other items, this has been enjoyed by 8 to 10, whereas with it as the only appetizer then 6 is more realistic.
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.
154 calories; protein 3.4g; carbohydrates 8.8g; fat 12.1g; cholesterol 7.5mg; sodium 166mg. Full Nutrition
*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.