Yellow beet carpaccio

Sweet and a fresh bite at the same time: you will love this yellow beet carpaccio. Take a bite of these deliciously caramelized beets with a lemon dressing.

45 minutes 4 people Salads
Yellow beet carpaccio


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  • 10 yellow beets
  • 3 tablespoons of honey
  • 100 grams of feta
  • 75 grams of salad greens, such as lamb’s lettuce, rocket or a mix of both
  • Half a lemon
  • Half a teaspoon of smooth mustard
  • 90 ml olive oil + some extra
  • Pepper and salt
  • A small baguette or a different kind of bread
Yellow beet carpaccio ingredients
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Kitchen equipment

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  • medium-sized pan (optional)
  • medium-sized bowl
  • whisk
  • salad spinner (optional)
  • medium-sized skillet
  • small skillet
  • citrus grater



45 minutes 4 people Salads

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You can also use red beets, but these will taste less sweet.

Preparation – 30 minutes

If you are using yellow beets, make sure to first clean them properly. Cook the yellow beets unpeeled in boiling water until they have become nice and soft. The exact cooking time will depend on the size of your beets.

Once they have been cooked, hold them under running water and remove the skin easily with your fingers.

Make an easy lemon dressing by mixing the juice of half a lemon with half a teaspoon of mustard. Slowly pour the olive oil while whisking it right into the dressing, making a smooth concoction, and season it with pepper and salt.

If necessary, wash the lettuce and remove any excess water with a salad spinner.

Yellow beet carpaccio
Yellow beet carpaccio

Finish the yellow beet carpaccio – 15 minutes

Turn up the heat on your medium-sized skillet and add the peeled beets to it. Add 3 tablespoons of honey and use it to fully coat and warm the beets. You will start to notice some light caramelization after a few minutes.

Meanwhile, heat a good splash of olive oil in your small skillet. Cut the bread into small cubes and fry these until they turn into croutons, with a nice golden colour and crispy texture.

Cut the honey-coated beets into thin slices and distribute them evenly across your plates, as you would with any carpaccio. Drizzle the lemon dressing over your salad greens, and place these in the middle of the plates.

Finish the dish by adding the croutons and some crumbled feta. Grate a little lemon zest over the dish to top it off. Enjoy!

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