Beetroot Carpaccio Parmesan Radish Recipe

There’s something truly magical about transforming simple ingredients into a dish that’s not only a feast for the eyes but also an explosion of flavors. Today, I’m diving into a vibrant beetroot and radish salad that’s like a mini masterpiece on a plate, perfect for impressing your taste buds and your friends with minimal effort!

I love my Beetroot Carpaccio with Parmesan and Radish for its vibrant, simple, and sophisticated flavors. Thinly sliced beets take a dip in balsamic vinegar, which, along with olive oil, I consider the beet’s best friend, truly enhancing their natural sweetness.

Dill is my favorite herb, and if you have access to fresh dill, I highly recommend using it. Dill, shaved radishes, and Parmesan contrast beautifully with the sweet beets.

And arugula gives this dish’s nutritional value a solid boost.

Ingredients

• Beetroots: High in fiber and antioxidants, enhance vibrant color and earthy sweetness.
• Olive Oil: Rich in healthy fats, adds smoothness and a subtle fruity flavor.
• Balsamic Vinegar: Offers a tangy-sweet taste, amplifies flavor depth.
• Parmesan Cheese: Adds a salty, nutty element, and is rich in calcium and protein.
• Radishes: Crunchy and peppery, they add spice and are low in calories.
• Lemon Juice: Refreshing citrus zing, enhances flavors, rich in vitamin C.
• Dill: Fresh herbaceous taste, aids digestion, with antibacterial properties.

Ingredient Quantities

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• 2 medium-sized beetroots, peeled and thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and freshly ground black pepper, to taste
• 50 grams Parmesan cheese, shaved
• 4-5 radishes, thinly sliced
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• Handful of arugula leaves
• 1 tablespoon toasted pine nuts (optional)

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How to Make this

1. Heat your oven to 200°C (400°F). Place the beetroots wrapped in aluminum foil on a baking sheet. Roast for about 45-60 minutes, or until the beetroots are tender, when pierced with a fork. Let cool, and then peel and slice thinly.

2. In a tiny bowl, combine 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, salt, and freshly ground black pepper to taste, and whisk them together. This is your dressing.

3. In a separate bowl, mix the radishes, which have been sliced paper-thin, with 1 tablespoon of lemon juice and a scant pinch of salt. Let the mixture stand for about 10 minutes, during which time the radishes will become more tender and flavorful.

4. On a large serving platter, arrange the beetroots that have been sliced very thinly and roasted till tender. Layer them, overlapping slightly, in a single layer.

5. Evenly drizzle the dressing of olive oil and balsamic vinegar over the slices of beetroot.

6. Evenly scatter the marinated radishes over the beetroot slices.

7. Gently throw together a small number of arugula leaves with a small amount of olive oil and set them around the plate as a fresh, peppery flavor contrast.

8. Distribute the shaved Parmesan cheese over the salad so that it is in a consistent amount throughout.

9. Add to the top for flavor and garnish: 1 tablespoon fresh dill, chopped.

10. If you want, you can finish by sprinkling 1 tablespoon of toasted pine nuts on the dish for a possible nutty crunch. Serve at once and take pleasure in this luminous, refined salad.

Equipment Needed

1. Oven
2. Aluminum foil
3. Baking sheet
4. Fork
5. Small bowl
6. Whisk
7. Knife
8. Cutting board
9. Large serving platter
10. Grater or vegetable peeler (for shaving Parmesan)
11. Measuring spoons

FAQ

• Q: Can I use canned beets instead of fresh beetroots?A: Yes, you can use beets from a can, but the beetroots you use should be fresh. They will provide a much firmer texture and a way more vibrant flavor.
• Q: What can I use as a substitute for Parmesan cheese?You can replace Parmesan with Pecorino Romano or a vegan cheese alternative, such as Daiya or one of the other many vegan cheeses on the market, if you want a dairy-free option.
• Q: How do I thinly slice the vegetables?A: For consistent, evenly thin slices, use a mandoline. If you prefer a knife, be certain you’re comfortable slicing with precision.
• Q: Will the salad become soggy if made in advance?A: To stop the salad from becoming wet and mushy, add the dressing right before dining and keep the equal parts lettuce, toppings, and dressing separated until it’s go time.
• Q: Can I add other vegetables to the salad?A: Certainly! Include cucumber slices or cherry tomatoes to enhance the variety and color.
• Q: Is there a substitute for balsamic vinegar?Red wine vinegar or apple cider vinegar can be used as substitutes, though the taste will be slightly different.
• Q: How can I make this recipe nut-free?A: Omit the toasted pine nuts or replace them with sunflower seeds if you need a version that is free of nuts.

Beetroot Carpaccio Parmesan Radish Recipe Substitutions and Variations

Substitute 2 tablespoons of olive oil for 2 tablespoons of avocado oil.
1 tablespoon red wine vinegar – 1 tablespoon balsamic vinegar
50 grams shaved Parmesan cheese
50 grams shaved Pecorino Romano

Thinly slice 4-5 radishes. Thinly slice 4-5 rounds of cucumber.
A small number of arugula leaves – A small number of baby spinach leaves

Pro Tips

1. Roasting Technique To enhance the natural sweetness of the beetroots, consider roasting them with a sprinkle of sea salt and a couple of sprigs of thyme inside the foil. This can infuse the beetroots with additional flavor.

2. Uniform Slicing Use a mandoline slicer for both the beetroots and radishes to ensure they are sliced evenly and thinly. This not only improves the texture but also presentation of the salad.

3. Chill Before Serving After assembling the salad, refrigerate it for about 15 minutes. This allows the flavors to meld together and provides a refreshing lift when served chilled.

4. Dressing Enhancement For a bit of sweetness, consider adding a teaspoon of honey to the olive oil and balsamic vinegar dressing. This can balance the earthiness of the beetroots and the sharpness of the radishes.

5. Presentation Tip To make the salad visually appealing, layer the beetroot slices in a circular pattern around the platter, slightly overlapping them. Scatter the radishes, arugula, and Parmesan evenly for a gourmet presentation.