Beetroot Carpaccio with Orange Mustard Vinaigrette

Name: Beetroot Carpaccio with Orange Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Medium-sized Beetroots; 3 Tablespoons Olive Oil, Divided; 2 Tablespoons Orange Juice; 1 teaspoon White Wine Vinegar; 1 teaspoon Mustard; 1/2 teaspoons Mustard Seeds; 1 cup Arugula; 12 slices (thin) Parmesan, Shaved With A Vegetable Peeler; 2 Tablespoons Pomegranate Seeds; 1 Tablespoon Pine Nuts; 2 teaspoons Balsamico Cream; Salt And Black Pepper

Servings: persons

2 Medium-sized Beetroots
3 Tablespoons Olive Oil, Divided
2 Tablespoons Orange Juice
1 teaspoon White Wine Vinegar
1 teaspoon Mustard
1/2 teaspoons Mustard Seeds
1 cup Arugula
12 slices (thin) Parmesan, Shaved With A Vegetable Peeler
2 Tablespoons Pomegranate Seeds
1 Tablespoon Pine Nuts
2 teaspoons Balsamico Cream
Salt And Black Pepper

1
Preheat oven to 180 degrees C or 350 degrees F. Take a piece of aluminum foil big enough to wrap beetroots.
2
Put them on the sheet of foil, sprinkle with salt, pepper and 2 tablespoons olive oil and wrap them tightly.
3
Put them in the oven for 40 minutes.
4
Make the vinaigrette by combining orange juice, remaining 1 tablespoon olive oil, white wine vinegar, mustard, mustard seeds, and a pinch of salt and black pepper.
5
When beetroot is ready, let it cool, peel and thinly cut with a sharp knife.
6
Take plates and assemble the carpaccio.
7
Divide beetroot slices evenly and slightly overlap them on plates.
8
Put arugula in the middle, arrange Parmesan slices around it, and spoon the vinaigrette over carpaccio.
9
Sprinkle with pomegranate and pine seeds.
10
Pour a bit of balsamico cream and season with salt and pepper to taste.
11
Enjoy!

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Medium-sized Beetroots, 3 Tablespoons Olive Oil, Divided, 2 Tablespoons Orange Juice, 1 teaspoon White Wine Vinegar, and more.

Yes, Beetroot Carpaccio with Orange Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!