Beetroot carpaccio

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

I know it’s not a real carpaccio, because the real carpaccio is thinly sliced raw beef in a style created by Giuseppe Cipriani in Venice for a contessa whose doctor forbade her to eat cooked meat. But I will do anything to reinvent beetroot as the glamorous, sweet and seductive vegetable that it is.


  • 4 cooked whole beetroot
  • 2 tbsp lemon juice
  • sea salt and freshly ground pepper
  • 4 tbsp extra virgin olive oil
  • 2 cups baby rocket leaves
  • 1 tbsp snipped chives


Peel beetroot, and slice as finely as humanly possible. Arrange in overlapping circles on four dinner plates, cover with plastic wrap and chill until required.

Make dressing by whisking lemon juice, sea salt, pepper and olive oil. Divide dressing in half and toss rocket leaves in one half then form into little piles in the centre of each plate.

Scatter beetroot with finely snipped chives and drizzle with remaining dressing until well coated.