Sunshine Beetroot Carpaccio Salad

by Zarina
Sunshine Beetroot Carpaccio Salad

How summery and stunning does this salad look?  I absolutely love these candy and golden beetroots from @natoora; they make any salad look gorgeous because they are just so vibrant and beautiful.  

So simple to make. The only slightly tricky thing is cutting the beetroots as thin as you can, which you could use a mandolin for if you have one!

Sunshine Beetroot Carpaccio Salad

Sunshine Beetroot Carpaccio Salad

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 golden beetroots
  • 1 candy beetroot
  • 1 Handful rocket
  • 1 Handful lambs lettuce
  • ½ avocado
  • 8 radishes
  • Goats cheese to dot on top (or not to make it vegan)
  • 4 mint leaves rolled into a cigar shape and sliced thinly
  • 30ml white wine vinegar
  • 1 tsp Dijon mustard
  • 70ml olive oil
  • ½ tsp salt
  • Black pepper
  • 50g finely minced shallot
  • 1 garlic clove crushed


  1. Peel and slice raw beetroots as thin as you can into discs
  2. Arrange on a platter like a pic
  3. Mix up salad leaves and other veggies in a bowl
  4. Add dressing ingredients to the jar, shake well
  5. Pour half the dressing over the salad, arrange in the middle of the plate
  6. Dot salad with goats cheese
  7. Pour remaining dressing over the beetroot discs
  8. Garnish with mint leaves
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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