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Beet Carpaccio

Photo: Holger Eckstein; Styling: Linda Hirst
Prep time 14 mins
Cook time 14 mins
Cool time 1 hr
Yield Makes 8 servings
Colorful red or yellow beets anchor this striking Beet Carpaccio salad that's topped with argula and Parmesan.


  • 3 red or yellow beets, peeled
  • 1 cup sugar
  • 1 cup white wine vinegar
  • 1 (1-inch) piece fresh ginger, sliced
  • 1 ounce Parmesan cheese, shaved
  • 1 to 3 cups baby arugula
  • 2 tablespoons extra virgin olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

How to Make It

  1. Slice beets paper thin to 1/8-inch thick with a mandolin or very sharp knife.

  2. Combine sugar, vinegar, ginger, and 1/3 cup water in a nonreactive saucepan. Bring to a boil, reduce heat, and simmer 3 to 5 minutes. Remove ginger.

  3. Add beets to vinegar mixture, and bring to a boil. Cook 30 seconds (for paper thin slices) or 3 minutes (for 1/8-inch slices) or until beets are tender but still hold their shape. Remove pan from heat; allow beets to cool to room temperature in the liquid. Drain beets, reserving liquid. Place beets into a jar; cover with 1/4 cup cooking liquid.

  4. Bring remaining cooking liquid to a boil; reduce heat, and simmer 10 minutes or until mixture thickens and reduces to 1/2 cup. Cool; cover and chill until ready to serve.

  5. Place beets on a serving platter in a single layer. Top with cheese and arugula. Whisk together chilled liquid, olive oil, and salt and pepper to taste. Drizzle beets with dressing to taste.