How To Make Beetroot Carpaccio | 60 Minutes

How To Make Beetroot Carpaccio | 60 Minutes Beetroot and Red Cabbage stain your teeth like red wine, but they don’t get the same amount of love. We think that’s a crying shame and these two health-packed treats are great this time of year. Let's learn more. Red Wine Pairing: Pinot Noir with a touch of body works wonders here. So, we’ve turned to Vina Progresso’s delightful offering. The acidity will cut through the rich yoghurt sauce and the wine is light enough to not drown out the beetroot. They also both possess earthy notes which compliment each other perfectly. Wonderful fruit flavours dominate this wine that has those herbal notes and biting acidity.
  • Prep & Cooking Time – 1hr
  • Serves – 4 People
  • Level – Easy
  • 500g Beetroot
  • 75g Rocket
  • 50g Greek Yoghurt
  • 30g Pine Nuts
  • Juice Of Half A Lemon
  • 2 tbsp Olive Oil
  • 1 tsp Dijon Mustard
  • 1 tsp Runny Honey
  • Step 1

    Let’s learn how to make Beetroot Carpaccio. Beetroot is rich in polyphenols. These are the same heart-healthy friends that are found in red wine. So, something delicious and healthy this way comes.

    Start by boiling the beetroot for 45 minutes until it is tender. Then, drain it and allow it to cool.

  • Step 2

    Peel the beetroot and slice thinly.

  • Step 3

    Arrange the beetroot and a large plate and scatter the rocket and pine nuts on top. You could also use pistachios, walnuts, almonds – any nuts will create a nice pang of salt and mix of textures.

    Here, could be a good place to add chunks of cheese as well. Burrata or Feta would be our picks.

  • Step 4

    Combine the Greek Yoghurt, Lemon Juice, Olive Oil, Dijon Mustard and Honey. Then, drizzle this over the beetroot and rocket. You’re good to go!

    Now, you know how to make Beetroot Carpaccio.

    If you’re looking for more recipes, like how to make Beetroot Carpaccio, with the perfect wine pairing, be sure to check out more here.