Beet Carpaccio with Orange Mustard Vinaigrette Recipe

A colorful, healthy and effortless beetroot carpaccio dressed with an orange–mustard vinaigrette and scattered with pomegranate seeds, served with shaved Parmesan and peppery arugula.

Beetroot is one of my favorite vegetables for autumn. While it’s a staple in Eastern European recipes such as borscht, it tends to be overlooked in some other regions. Yet beets are nutritious and versatile: they bring natural sweetness, a silky texture when roasted, and an eye-catching deep red color that makes a simple starter look impressive. This vegetarian carpaccio makes a great alternative to meat-based versions and is easy to prepare ahead of time.

I roast the beetroots wrapped in foil, which keeps them moist and concentrates their flavor. After roasting and cooling, the carpaccio comes together in just a few minutes: thinly slice the beets, layer them on plates, add a small mound of arugula, spoon over the orange–mustard vinaigrette and finish with pomegranate seeds, pine nuts and shaved Parmesan. To make the dish vegan, simply omit the cheese.

How to Make Beetroot Carpaccio with Orange Mustard Vinaigrette

Beetroot Carpaccio with Orange Mustard Vinaigrette

A simple, elegant salad featuring roasted beetroot, an orange and mustard dressing, pomegranate seeds, pine nuts, arugula and shaved Parmesan. Serves 2.

Ingredients

For the carpaccio:

2 medium-sized beetroots
salt, to taste
black pepper, to taste
2 tablespoons olive oil
1 handful arugula
2 tablespoons pomegranate seeds
1 tablespoon pine nuts
10–12 thin slices of Parmesan or other hard cheese (use a potato peeler)

For the vinaigrette:

2 tablespoons orange juice
1 tablespoon olive oil
1 teaspoon white wine vinegar
1 teaspoon mustard
½ teaspoon mustard seeds
2 teaspoons balsamic reduction or glaze (optional)
salt, to taste
black pepper, to taste

Instructions

Preheat the oven to 180 ºC (350 ºF). Place two beetroots on a large sheet of aluminum foil, season with a pinch of salt and black pepper, drizzle with 2 tablespoons of olive oil and wrap the foil tightly around the beets. Roast for about 40 minutes, until tender when pierced with a knife.
While the beets are roasting, make the vinaigrette. Whisk together the orange juice, 1 tablespoon olive oil, white wine vinegar, mustard, mustard seeds, a pinch of salt and some freshly ground black pepper. Taste and adjust seasoning.
When the beetroots are cooked, let them cool enough to handle. Peel the beets and slice them very thinly with a sharp knife or on a mandoline.
To assemble, divide the beet slices between two plates, slightly overlapping the slices to create the carpaccio. Place a small handful of arugula in the center of each plate. Arrange the Parmesan slices around or over the arugula, spoon the vinaigrette evenly over the beet slices, then sprinkle with pomegranate seeds and pine nuts. Finish with a light drizzle of balsamic reduction if desired and season with salt and pepper to taste.
Serve immediately and enjoy.

Notes

Roast beetroots 1–2 days in advance to save time; store them refrigerated and slice just before serving.
Omit the Parmesan to make this recipe vegan, or replace it with a vegan hard cheese alternative.
Store leftovers (without dressing) in the refrigerator for up to 3 days. Keep the vinaigrette separate until serving to preserve texture and color.

Nutrition (per serving)

If you enjoy light and refreshing autumn starters, this beetroot carpaccio is a great option: it looks elegant, tastes complex and is quick to assemble. Feel free to experiment with additional toppings such as toasted walnuts, orange zest or a few torn mint leaves for a fresh note.

Cheers, Elena