Skip to content

The starter, Light and fresh

Beet and citrus carpaccio

Beet and citrus carpaccio is a cold starter for 6 people, made with thinly sliced cooked beets, oranges, and toasted hazelnuts. It takes 35 minutes of active work and comes together the morning of the dinner. It's easy to make and costs €1.60 per person, the key is slicing the beets paper thin and letting them marinate in the citrus vinaigrette.

A beet and citrus carpaccio, pink and bright, wakes up the whole start of the meal.

Beet and citrus carpaccio
For
6 people
Work
35 min
Total time
40 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€1.60
Calories per person
210 kcalcalculated by Kiloach, your weight coach

Paper thin slices of beet, coated in an orange vinaigrette, meet juicy citrus segments and toasted hazelnuts that add a real crunch. The result is sweet and tangy at once, the earthiness of the beet meets the brightness of the citrus in a starter that wakes up the appetite without weighing anyone down.

This is a great starter to open a holiday dinner or a family meal in fall or winter, when beets and citrus are in season. It sets the tone for a menu that can continue with a braised meat or a fish course, and it works especially well if your guests like light, colorful starters before a richer main.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 5 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The morning of, slice the beets, make the vinaigrette, segment the oranges, and toast the hazelnuts, everything holds well in the fridge until evening. Right before your guests arrive, arrange the beet slices in a rosette on the plates and keep them chilled. At serving time, add the orange segments, hazelnuts, and chives so they stay crisp.

The ingredients

6 people

Fruits and vegetables

  • Cooked beets 6
  • Oranges 3
  • Chives 1 bunch

Pantry

  • Hazelnuts 40 g
  • Olive oiloften in the pantry 4 tbsp
  • Cider vinegaroften in the pantry 1 tbsp
  • Fleur de seloften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Tree nuts

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Peel the cooked beets and slice them very thin, ideally with a mandoline.

    Wear gloves, otherwise your fingers will stay pink through dinner.

  2. Juice one orange and mix it with the vinegar, oil, fleur de sel, and pepper, then coat the beets with this vinaigrette.

    The beets soak up the orange juice and turn sweeter, the longer they marinate the better.

  3. Peel the other two oranges down to the flesh and cut out the segments over a bowl to catch the juice.

    Run the knife between each membrane to get clean segments with no white pith.

  4. Dry toast the hazelnuts in a pan, roughly chop them, and set aside. 5 min

    As soon as you smell the hazelnuts, pull the pan off the heat, they keep browning off the stove.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Arrange the beet slices in a rosette on the plates and keep chilled.

    Overlap the slices like scales, it makes a much more elegant pattern.

When it's time to serveThe final touches, right in front of your guests.

  1. Add the orange segments, hazelnuts, chopped chives, and a drizzle of the marinade juice.

    Add the hazelnuts at the very last second so they stay crunchy.

Our tips to get it right

  • Pick firm cooked beets, not watery ones, they slice better on a mandoline and hold their shape in a rosette.
  • Always keep a bit of vinaigrette aside to drizzle right before serving, the carpaccio looks brighter than one plated ahead without that final touch.
  • If you're plating several dishes ahead, cover them tightly with plastic wrap so the slices don't dry out in the fridge.

The variations

  • Swap the hazelnuts for crushed pistachios if you want a green color that stands out against the pink beets.
  • For a richer version, add a few shavings of fresh goat cheese or feta right before serving.
  • To save time, use vacuum packed precooked beets and jarred orange segments, you'll cut twenty minutes off the prep.

What to serve it with

  • Lightly toasted rye bread
  • A crisp dry white wine
  • A parsnip soup to follow

Storage

The marinated beets keep for 2 days in the fridge in a sealed container. Keep the toasted hazelnuts separate in a jar so they stay crunchy. This dish doesn't freeze, it's meant to be eaten cold without reheating.

Questions about this recipe

Can raw beets replace cooked beets?

Yes, but slice them even thinner and let them marinate a bit longer so they soften. Raw beets keep a firmer crunch and a more earthy flavor than cooked ones.

What's the best way to get really thin beet slices?

A mandoline set to its thinnest setting is the most reliable way to get even, nearly see through slices. By hand, you'll need a very steady knife and a lot of patience.

Can this carpaccio be scaled up for more than 6 people?

Yes, just increase the beets, oranges, and hazelnuts proportionally. Plan on one beet per guest and adjust the vinaigrette accordingly.

Can the hazelnuts be swapped for another nut?

Yes, toasted sliced almonds or crushed pecans work just as well. Pick a nut you can dry toast without it burning too fast.

Can a beet and citrus carpaccio be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a beet and citrus carpaccio?

Allow 40 min in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in a beet and citrus carpaccio?

About 210 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a beet and citrus carpaccio cost?

About €1.60 per person, that's €9.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains tree nuts. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu

Starters for entertaining

See all
Shellfish cappuccino The starter

Chic bistro

Shellfish cappuccino

  • 35 min of work
  • Prepared the same day
  • Medium, €4.20 per person

240 kcalcalculated by Kiloach