Go Back

Beet Carpaccio with Citrus, Pistachios & Dill

Thinly sliced raw golden and Chioggia beets with orange, grapefruit, roasted pistachios, fresh dill, and a simple lime–olive oil dressing
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish
Ingredients Method Notes

Ingredients
  

  • 1 medium Chioggia candy stripe beet
  • 1 medium golden beet
  • 1 navel orange
  • 1 grapefruit
  • 2 tablespoons roasted pistachios roughly chopped
  • 1 small handful fresh dill sprigs
  • 1 tablespoon fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • Zest of 1 lime
  • Maldon sea salt to taste
  • Freshly ground black pepper to taste

Method
 

  1. Trim and peel the beets. Using a mandoline, slice the raw beets into very thin, even rounds.
  2. Beginning around the outside of a large serving plate, arrange the beet slices in an overlapping circle, alternating the golden and Chioggia beets. Continue working inward in concentric circles until the plate is covered.
  3. Segment the orange and grapefruit, removing the peel, pith, and membranes. Cut each citrus segment into 2 or 3 smaller pieces and scatter them over the beets.
  4. Combine the lime juice and olive oil. Spoon or drizzle the dressing lightly over the beets and citrus.
  5. Scatter the roasted, roughly chopped pistachios over the plate. Season lightly with Maldon sea salt and freshly ground black pepper, then finely zest the lime over the top.
  6. Finish with fresh dill sprigs and serve immediately.

Notes

For the best texture, use a mandoline to slice the raw beets very thinly. Traditional red beets may be substituted, but their pigment can bleed into the other ingredients. Add the dressing before the pistachios and dill so the nuts remain crunchy and the dill stays fresh. Most components can be prepared ahead; add the dressing and final garnishes just before serving.