Beet Carpaccio

One of our favorite dishes to serve this season in our catering events is Beet Carpaccio. And when you find a variety of colored beets in the local farmers market, this dish couldn’t be prettier. Served with freshly grated horseradish and sour cream it’s a whole celebration in your mouth!

I was first introduced to this dish when I started working for the renowned israeli chef Eyal Shani at North Abraxsas, Tel Aviv. Before working there, I’ve never tasted beets in my life and this dish definitely made me fall in love with the reddish root. There is something in the way the beets are prepared that just gives it a totally different flavor depth you are not used to. It’s a super easy dish, yet so elegant any guest of yours will be extremely impressed by your cooking skills. Complimenting any fancy dinner or just as a healthier snack in front of the TV. You have no excuses not to make it, so let’s dive into the recipe!


3-4 beets (preferably in different colors)

2 inches sized horseradish

Atlantic sea salt

Extra virgin olive oil

Sour cream


- Preheat your oven to the highest heat your oven can get. It’s crucial because we want the beets to be fully roasted for that dish. Mine gets to 550F or 290C.

- Roast the beets (without peeling) for about 1-1.5 hours. We want the skin to get completely charred.

- Let the beets cool down.

- Roll the beets so you get some of the burnt crust off but not cleaning the beets completely.

- Slice them as thin as you can.

- Plate the beets on a plate. Sprinkle some sea salt on top (to be exact- one flake of salt for each slice of beet).

- Grate horseradish on top.

- Add a spoon of sourcream and drizzle olive oil on top.


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