• Micah

Beetroot Carpaccio

People often ask: Can I eat beetroot raw? The answer is YES! I love shaved raw beetroot in salads, or make them the star of the dish with this simple recipe for beetroot carpaccio. I let thinly sliced beetroot marinate for 10-20 minutes, letting the salt and vinegar soften up the root vegetable.

There are many benefits to eating beetroot. Beetroot contains nitrates. Nitrates occur naturally in some fruits and vegetables, which can affect blood pressure. Studies have shown promising results in the intake of beetroot and beetroot juice in lowering blood pressure, and some studies have looked into the effect of beets on athletic performance (1, 2. 3). Not only that, but their color pigments, betalins may offer some benefits and anti-inflammatory properties, but before you go chugging beetroot juice, know that most studies have been conducted on rats, (4, 5) and should be taken at face value.

Regardless, beets are high in fiber... aka your gut's best friend. So chomping down on beets are probably not a bad idea. Just don't forget when you go to the loo - it will make your bowl a bright shade of pink (don't worry, you're not dying!).

Enjoy this simple beetroot salad recipe!


Beetroot Carpaccio

Author: Micah S

Time: 10 minutes

Serves: 4


  • 4 medium Beets, peeled and thinly sliced

  • 2 tbsp olive oil

  • 1 tbsp white balsamic for white wine vinegar

  • Pinch salt & pepper

  • 5-10 mint leaves, chopped

  • 1/4 c. (30g) hazelnuts, chopped

  • 2 tbsp shaved parmesan


  1. Arrange beet slices on large platter, top with oil, vinegar, salt, and pepper. Let sit for 10-20 minutes.

  2. Top with mint, hazelnuts, and shaved parmesan,

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