Beetroot Carpaccio with Arugula and Toasted Pine Nuts
This vibrant Beetroot Carpaccio is a feast for the eyes and the palate, featuring delicate slices of earthy beets topped with peppery arugula and crunchy toasted pine nuts. Drizzled with rich balsamic vinegar, this simple yet stunning recipe makes for an impressive appetizer or a light meal. Ideal for special occasions or casual gatherings, it’s not just visually appealing but also packed with nutrients to nourish your body.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Appetizer
- Method: Roasting
- Cuisine: Healthy
Ingredients
Scale
- 2 medium fresh beetroots (300g)
- 2 cups arugula (60g)
- ¼ cup toasted pine nuts (30g)
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap each beetroot in aluminum foil after washing them thoroughly. Roast for about 45 minutes or until tender when pierced with a fork.
- Once roasted, let the beetroots cool for 10-15 minutes. Peel off their skins using your fingers or a paper towel.
- Slice the cooled beetroots thinly using a sharp knife or mandoline slicer.
- In a dry skillet over medium heat, toast pine nuts until golden brown (3-5 minutes), stirring frequently. In a bowl, toss arugula with olive oil, salt, and pepper.
- On a serving platter, arrange beet slices in overlapping circles. Top with dressed arugula and sprinkle toasted pine nuts on top.
- Drizzle balsamic vinegar over the assembled dish before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg