Beet Carpaccio with Grapes and Walnuts

Beet Carpaccio with Grapes and Walnuts

  • Preparation 20 min
  • Cooking 1 h 15 min
  • Makes 4 appetizers
Featured in RICARDO Magazine FALL 2014 (p. 78)
  • Vegetarian
  • Vegan
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free
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Ingredients

    • 2 red beets, unpeeled
    • 60 ml (¼ cup) chopped arugula
    • 15 ml (1 tbsp) chopped fresh chives
    • 10 ml (2 tsp) chopped fresh dill
    • 250 ml (1 cup) seedless red grapes, halved
    • Lemon juice, to taste
    • Olive oil, to taste
    • 60 ml (¼ cup) red walnuts (or not), toasted and crushed
    • Salt and pepper

Preparation

Note from Ricardo

Red walnuts are only available in some grocery stores. These walnuts with a reddish skin are slightly sweeter, but are not so different from regular walnuts, thus interchangeable.

Personal Note