Skip to main content

Our Healthiest Offer Ever! Book 4 Nights, Stay 5th Free + Health Service

 Ends 6/30 (opens in new window)

Carpaccio of Roasted Beets

1.5 Hours
6 People
Sliced beets on wooden cutting board.


3 medium/large sized beets
Pinch sea salt

1/3 cup water
1/4 cup diced carrots
1 Tbsp diced shallots
1 Tbsp Dijon mustard
1 Tbsp red wine vinegar
1 Tbsp fresh grated orange zest
2 tsp extra virgin olive oil
Pinch sea salt
Pinch freshly ground black pepper

1 Tbsp minced red onion
2 Tbsp minced carrots
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives
2 oranges, peeled and sectioned


  1. Preheat oven to 450ºF.

  2. Scrub beets and trim roots and tops. Wrap in tin foil and bake for 1 hour. Cool, peel and thinly slice. Evenly divide beet slices onto 6 small plates. Sprinkle with salt.

  3. Combine all ingredients for dressing in a blender and puree until very smooth. Drizzle 2 tablespoons of dressing over each serving of beets.

  4. In a small bowl, combine red onion, carrots, parsley and chives.

  5. Sprinkle 1 tablespoon onion/carrot/herb mixture on top of the beets. Garnish each serving with 3 orange sections.


Calories 35
Protein 1g
Sodium 141mg
Carbohydrates 5g
Fat 1g
Fiber 1g
Cholesterol 0mg
Servings 6