Description
Beetroot Carpaccio with Arugula and Toasted Pine Nuts is a visually stunning dish that combines the earthy sweetness of roasted beets with the peppery bite of fresh arugula and the buttery crunch of toasted pine nuts. This elegant salad, perfect for any occasion, delivers a delightful medley of textures and flavors in every bite. Easy to prepare yet impressive enough to serve at dinner parties, it’s a must-try recipe that will elevate your meal experience.
Ingredients
Scale
- 4 medium fresh beetroots (about 500g)
- 2 cups baby arugula (60g)
- 1/3 cup toasted pine nuts (50g)
- 2 tbsp extra virgin olive oil (30ml)
- 1 tbsp aged balsamic vinegar (15ml)
Instructions
- Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and roast for about 1 hour until tender.
- Allow the beets to cool for 15 minutes, then peel off the skin using your hands or a paper towel.
- Slice the cooled beets into thin rounds, approximately 1/8 inch thick.
- Arrange beet slices on a serving platter in overlapping circles.
- Top with arugula and sprinkle toasted pine nuts on top.
- Drizzle with olive oil and balsamic vinegar just before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 plate (approx. 150g)
- Calories: 220
- Sugar: 6g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added flavor, consider incorporating crumbled feta cheese or citrus segments. - Substitute arugula with spinach or kale if desired. - Leftovers can be stored in an airtight container in the fridge for up to two days; best enjoyed cold.