Click for Cookbook LOGIN
"Do vegetarians eat animal crackers?"--Unknown

Beetroot Carpaccio Recipe

  Tried it? Rate this Recipe:


Beetroot Carpaccio image


This recipe for Beetroot Carpaccio, by , is from VERICAST: BAKE THE WORLD A BETTER PLACE , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Anna Stocka, Poland


4 medium beetroots
Arugula (ca 100g)
Feta cheese (270g)
Pumpkin and sunflower seeds

6 Tbsp oli or olive oil
2 Tbsp sugar
3-4 cloves of garlic
1 lemon juice
Salt & Pepper

Bake the beets in aluminum foil until they are soft (it takes quite a long time, so you can cut them in half before baking and bake them for 40 minutes at 200 C/400 F). As a substitute you can use boiled beets available in supermarkets.

Chop the garlic, mix with the remaining ingredients of the sauce. Roast the sunflower and pumpkin seeds in a pan.

Cut the beetroots into thin slices, put the rocket on them, crumble the feta cheese into it, sprinkle with pumpkin and sunflower seed and pour over the sauce.

The most delicious salad in the world is ready!

Personal Notes:
Personal Notes:
Note: you may need to adjust some measurements in this recipe as this was loosely translated from Polish to English.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!