Beet Carpaccio with Grapes and Walnuts

  • Preparation 20 MIN
    Cooking 1 H 15 MIN
  • Makes 4 appetizers



  1. Place the beets in a saucepan and cover with cold water. Bring to a boil and simmer gently for about 1 hour or until the beets are tender. Drain and place in cold water until completely cooled. Peel and thinly slice with a mandolin. Set aside.
  2. In a bowl, combine the arugula, chives and dill. Set aside.
  3. Line 4 plates with the sliced beets. Garnish with the grapes. Drizzle with the lemon juice and olive oil. Top with the herb mixture and the nuts. Season with salt and pepper.


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.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 15 ml (1 tablespoon) of oil per serving

Content % Daily Value
Calories 210  
Total Fat 18 g  
Saturated Fat 2 g  
Sodium (salt) 60 mg  
Carbohydrates 12 g  
Fibre 1 g  
Protein 2 g