Recipes  
Beet Carpaccio with Grapes and Walnuts
Beet Carpaccio with Grapes and Walnuts
Open in full-screen mode

Beet Carpaccio with Grapes and Walnuts

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

Ingredients

Preparation

  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.

Note

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.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

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