Put a vegetarian spin on this classic Italian dish. Thin slices of beet, glossy with olive oil, make this salad look like beef carpaccio, especially if you use red beets. Source: EatingWell Magazine, April 2020

Vitaly Paley, adapted by EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Place beets in a large saucepan and cover with cold water. Bring to a boil over high heat. Adjust heat to maintain a simmer, cover and cook until tender, 45 to 50 minutes. Drain and let cool. Peel and thinly slice the beets.

  • Whisk oil, 2 tablespoons vinegar, salt and pepper in a medium bowl. Add the beets and toss to coat.

  • Mix sour cream, caraway seeds and the remaining 2 tablespoons vinegar in a small bowl.

  • Arrange the beets on a serving platter and top with the sour cream mixture. Arrange truffle carpaccio (or shaved truffle) over the top; sprinkle with dill. Serve immediately.


Tips: Look for jars or cans of truffle carpaccio--sliced truffles preserved in oil--at well-stocked grocery stores and specialty markets. Use it when you want the look and bite of freshly shaved truffles.

To shave fresh truffles, use a truffle slicer, a mandoline or a vegetable peeler.

Nutrition Facts

144 calories; 12.8 g total fat; 3.3 g saturated fat; 10 mg cholesterol; 160 mg sodium. 177 mg potassium; 6 g carbohydrates; 1.7 g fiber; 3 g sugar; 1.7 g protein; 152 IU vitamin a iu; 3 mg vitamin c; 55 mcg folate; 25 mg calcium; 13 mg magnesium;