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Beet Carpaccio with Dark Greens Salad


 Beet Carpaccio with Dark Greens Salad Recipe by Fernanda Larson, MS, CN


1 bunch
Red beets (with greens)
1 tsp
extra virgin olive oil
4 tbsp
extra virgin olive oil (for dressing)
2 tbsp
red wine vinegar
2 tsp
chopped fresh tarragon
1 tsp
1 tsp
1⁄4 tsp
black pepper
1⁄4 cup
chopped walnuts


Separate beets from greens. Scrub beets well and slice thinly on a mandolin. Arrange on a platter, single layer. Wash the greens, spin dry and chop into bite size pieces.

In a shallow pan, heat the olive oil and sauté the greens until wilted. Arrange on top of the beet slices.

In a small bowl, whisk together olive oil, vinegar, honey, tarragon, salt, and freshly cracked black pepper.

In a small frying pan, dry toast the chopped walnuts until fragrant. Gently spoon the dressing over the beets and greens, sprinkle the toasted walnuts over and serve.

Beet Carpaccio with Dark Greens Salad on plate


Prep time
20 minutes
Cooking time
Total time
20 minutes