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!

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

Servings: 4 servings

Calories: 434 kcal

Course: Side Dish, Main Course, Appetizer

Cuisine: Mediterranean, Italian, American

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

Cup of Yum

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

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: 4 servings

Amount Per Serving

Calories 434

% 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.