This Roasted Beet Carpaccio is a visually stunning and flavor-packed vegetarian appetizer. Earthy roasted beets are thinly sliced and beautifully arranged, then topped with creamy feta cheese, crunchy pistachios, and a drizzle of sweet-tangy balsamic glaze. Microgreens or arugula add a touch of peppery freshness, elevating this dish into a refined starter worthy of any fine dining menu.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 45 minsTotal Time 1 hr 2 large red beets
2 large golden beets
1 tbsp olive oil
¼ tsp sea salt
¼ tsp black pepper
½ cup crumbled feta cheese
¼ cup crushed roasted pistachios
2 tbsp tablespoons balsamic glaze
Handful of microgreens or baby arugula
Optional: 1 teaspoon orange zest for added brightness
Roast the Beets
1
Preheat oven to 400°F (200°C) .
Scrub the beets and wrap each individually in foil.
Place them on a baking sheet and roast for 40–45 minutes , or until fork-tender.
Let cool slightly, then rub off the skins using a paper towel or gloves.
Slice the Beets
2
Using a sharp knife or mandoline, slice the beets into very thin rounds .
Try to keep red and golden beet slices separate to avoid staining.
Arrange the Carpaccio
3
On a large plate or individual appetizer plates, alternate red and golden beet slices in overlapping circles.
Lightly season with salt and pepper.
Add Toppings
4
Sprinkle crumbled feta evenly over the beets.
Scatter crushed pistachios across the plate for crunch.
Drizzle with balsamic glaze and a little olive oil if desired.
Garnish with microgreens , arugula, or orange zest .
Pairing Suggestions
Tips & Variations
6
Substitute goat cheese for a tangier, creamier option.
Use blood oranges and add a citrus vinaigrette for a different twist.
For extra crunch, add thinly sliced radishes or pickled onions .
Ingredients 2 large red beets
2 large golden beets
1 tbsp olive oil
¼ tsp sea salt
¼ tsp black pepper
½ cup crumbled feta cheese
¼ cup crushed roasted pistachios
2 tbsp tablespoons balsamic glaze
Handful of microgreens or baby arugula
Optional: 1 teaspoon orange zest for added brightness
Directions Roast the Beets
1
Preheat oven to 400°F (200°C) .
Scrub the beets and wrap each individually in foil.
Place them on a baking sheet and roast for 40–45 minutes , or until fork-tender.
Let cool slightly, then rub off the skins using a paper towel or gloves.
Slice the Beets
2
Using a sharp knife or mandoline, slice the beets into very thin rounds .
Try to keep red and golden beet slices separate to avoid staining.
Arrange the Carpaccio
3
On a large plate or individual appetizer plates, alternate red and golden beet slices in overlapping circles.
Lightly season with salt and pepper.
Add Toppings
4
Sprinkle crumbled feta evenly over the beets.
Scatter crushed pistachios across the plate for crunch.
Drizzle with balsamic glaze and a little olive oil if desired.
Garnish with microgreens , arugula, or orange zest .
Pairing Suggestions
Tips & Variations
6
Substitute goat cheese for a tangier, creamier option.
Use blood oranges and add a citrus vinaigrette for a different twist.
For extra crunch, add thinly sliced radishes or pickled onions .
Roasted Beet Carpaccio with Feta & Pistachios
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