Beet Carpaccio: Colorful 10-Minute No-Cook Appetizer (56) 2026

This beet carpaccio is proof that a striking appetizer doesn't need hours in the kitchen. Thin rounds of cooked beet are layered in concentric circles, then topped with shaved Parmesan, toasted pine nuts, fresh arugula and little dots of natural yogurt. The whole thing comes together in under 10 minutes.

The flavors balance beautifully: the earthy sweetness of the beet, the salty bite of Parmesan, the buttery crunch of pine nuts and the peppery freshness of arugula. A final drizzle of extra virgin olive oil ties everything together. It's the kind of dish that looks impressive but is almost effortless to put together.

Serve it as a light starter for a dinner party, a colorful addition to a tapas spread, or a simple weekday lunch. Because the components can be prepped ahead and assembled at the last minute, it's also a great option when you're short on time but want something that feels special.

Ingredients for Beet Carpaccio

This recipe makes 2 servings as an appetizer.

• 200 g cooked beet
• A few shavings of Parmesan cheese
• 1 tablespoon pine nuts
• A few arugula leaves
• 1 tablespoon natural yogurt
• A drizzle of extra virgin olive oil

How to Make Beet Carpaccio Step by Step

1. Slice the cooked beet

Using a mandoline is the best way to get perfectly thin, even slices of beet. If you don't have one, simply cut the beet with a sharp knife as thinly as you can.

2. Arrange the beet on the plate

Place the beet slices on the plate or platter you'll use for serving, arranging them in concentric circles from the outside toward the center.

3. Add the toppings

Scatter the Parmesan shavings, 1 tablespoon of pine nuts and a few arugula leaves over the beet. Add 1 tablespoon of natural yogurt in small dots interspersed across the carpaccio for a very attractive presentation.

4. Dress with olive oil

Finish by drizzling the beet carpaccio with a little extra virgin olive oil.

5. Serve

Serve the beet carpaccio freshly made. If you want to prepare it ahead, keep the sliced beet and the other ingredients in the fridge and dress it just before serving.

Tips for the Best Beet Carpaccio

Switch up the cheese and nuts

Parmesan, pine nuts, arugula and yogurt are a great combination, but other cheeses like feta or goat cheese work well too. You can also swap the pine nuts for walnuts or pistachios, so feel free to customize the toppings to your taste.

Slice as thinly as possible

A mandoline gives you perfect, paper-thin slices, but a sharp knife and a steady hand will do the job. Thin slices are key to the delicate texture that makes a carpaccio special.

Prep ahead and dress at the last minute

You can slice the beet and have all the toppings ready in the fridge ahead of time. Add the yogurt and olive oil just before serving so everything stays fresh and the presentation looks its best.

30 Top Recipes I Keep Coming Back To at Home

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After years of testing and fine-tuning dishes in my own kitchen, I've come to believe the finest recipes are built on straightforward steps, dependable methods, and serious flavor.

What follows are the dishes I genuinely cook over and over—whether it's a fast meal just for me or something memorable for friends and family.

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And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that classic baked pasta can still be decadent, cheesy, and deeply satisfying without any gluten.

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