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!

2 plates

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