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Recipe Name

Beet Carpaccio with Dark Greens Salad


 Beet Carpaccio with Dark Greens Salad Recipe by Fernanda Larson, MS, CN


1 bunch
Red beets (with greens)
1 tsp
extra virgin olive oil
4 tbsp
extra virgin olive oil (for dressing)
2 tbsp
red wine vinegar
2 tsp
chopped fresh tarragon
1 tsp
1 tsp
1⁄4 tsp
black pepper
1⁄4 cup
chopped walnuts


Separate beets from greens. Scrub beets well and slice thinly on a mandolin. Arrange on a platter, single layer. Wash the greens, spin dry and chop into bite size pieces.

In a shallow pan, heat the olive oil and sauté the greens until wilted. Arrange on top of the beet slices.

In a small bowl, whisk together olive oil, vinegar, honey, tarragon, salt, and freshly cracked black pepper.

In a small frying pan, dry toast the chopped walnuts until fragrant. Gently spoon the dressing over the beets and greens, sprinkle the toasted walnuts over and serve.