How To Make Beet Carpaccio (With Whipped Feta!)
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Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
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Servings
4 servings
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Calories
434 kcal
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Course
Side Dish, Main Course, Appetizer
-
Cuisine
Mediterranean, Italian, American
How To Make Beet Carpaccio (With Whipped Feta!)
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This Beet Carpaccio recipe is made with roasted beets, creamy whipped feta, and peppery arugula - nutritious and delicious!
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Ingredients
Carpaccio
- 6 to 8 red beet
- 8 oz feta cheese room temperature, 226 g
- 4 oz cream cheese room temperature, 113 g
- 3 cups arugula
Dressing
- ¼ cup extra virgin olive oil 60 mL
- 2 Tbsp lemon juice 30 mL
- 1 tsp Dijon mustard
- 1 shallot minced
- 1 clove garlic minced
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Roast: Preheat oven to 400°F (204°C). Wash the beets, then wrap them all in one big aluminum foil pouch. Roast for about 1 hour, until beets can be easily pierced with a fork.
- Whipped Feta: Add room temperature feta and cream cheese to a food processor. Blitz until smooth and creamy.
- Dressing: Whisk together all Dressing ingredients until evenly mixed.
- Cut Beets: Allow beets to cool slightly, then peel each. Using a mandolin slicer (or carefully with a chef's knife), thinly slice each beet.
- Assemble: Spread whipped feta onto a serving platter. Top with arugula, then sliced beets. Drizzle with dressing and serve.
Nutrition Information
Show Details
Serving
1serving
Calories
434kcal
(22%)
Carbohydrates
20.4g
(7%)
Protein
13.4g
(27%)
Fat
35g
(54%)
Saturated Fat
16.6g
(83%)
Cholesterol
82mg
(27%)
Sodium
999mg
(42%)
Potassium
613mg
(13%)
Fiber
3.5g
(14%)
Sugar
24.8g
(50%)
Calcium
356mg
(36%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 434kcal | 22% |
| Carbohydrates | 20.4g | 7% |
| Protein | 13.4g | 27% |
| Fat | 35g | 54% |
| Saturated Fat | 16.6g | 83% |
| Cholesterol | 82mg | 27% |
| Sodium | 999mg | 42% |
| Potassium | 613mg | 13% |
| Fiber | 3.5g | 14% |
| Sugar | 24.8g | 50% |
| Calcium | 356mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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