Beetroot Carpaccio

Paper-thin beetroot slices with a simple lemon dressing

This looks impressive but takes 15 minutes. Use a mandoline or vegetable peeler to get thin slices. No cooking required.

What you need

• 2-3 medium beetroots (raw, peeled)
• 1 lemon (juice + zest)
• 2 tablespoons olive oil
• Salt and pepper
• Optional: fresh herbs (dill, parsley), goat cheese crumbles

How to make it

1. Peel the beetroots
2. Slice paper-thin using a mandoline or vegetable peeler
3. Arrange slices on a plate, slightly overlapping
4. Mix lemon juice, zest, olive oil, salt, and pepper
5. Drizzle over the beetroot slices
6. Add herbs or cheese if using

Why this works

Raw beetroot is sweet and earthy. The lemon cuts through the richness. It's a side dish that looks like you tried, but you didn't really.

Practical tip: Wear gloves when handling beetroot to avoid staining your hands. Or don't—it washes off eventually.

Variations

Use golden beetroot for a milder flavor. Add thinly sliced radish for crunch. Swap lemon for orange juice for a sweeter version.