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.

Vitaly Paley, adapted by EatingWell Test Kitchen
Source: EatingWell Magazine, April 2020


Recipe Summary test

15 mins
1 hr 20 mins


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; protein 1.7g; carbohydrates 6g; dietary fiber 1.7g; sugars 3.5g; fat 12.8g; saturated fat 3.3g; cholesterol 10mg; vitamin a iu 151.6IU; vitamin c 2.6mg; folate 55.3mcg; calcium 24.8mg; iron 0.5mg; magnesium 13.1mg; potassium 177.3mg; sodium 160.3mg.