This beet and apple carpaccio was inspired by my mom’s beet carpaccio that she used to make when I was a kid, growing up in Germany. I was debating over what to name it, as I realize it is not technically a carpaccio by definition. Regardless of the name, this is delicious. While the recipe directions call for roasting the beets, you can always use steamed beets if you happen to have some in the fridge.
I first made this when I had received a basket full of apples from a friend in the fall and was looking for a few creative ways to use them. Serve it as a light lunch or an impressive appetizer.
Step by step instructions for beet and apple carpaccio
Gather your ingredients, including 2 apples, 2 beets, extra virgin olive oil, pine nuts, grated pecorino romano, fresh thyme, fine sea salt and freshly cracked black pepper.
Core and slice the apples, peel and slice the beets and place on two separate baking sheets. Drizzle both with EVOO and sprinkle fine sea salt and fresh black pepper on the beets.
Transfer to the oven and roast the apples until softened and the beets until tender.
Toast the pine nuts.
Arrange the roasted beet and apple slices in an alternating, slightly overlapping pattern.
Garnish with the grated pecorino romano, toasted pine nuts, thyme
and a drizzle of extra virgin olive oil. Enjoy!
Recipe: Beet and Apple Carpaccio
This beet and apple dish makes for an elegant appetizer or light lunch and comes together in a hurry! A little bit of fresh thyme lends a burst of flavor and warmth to this recipe.
4
servings as a side or appetizer15
minutes20
minutesKeep the screen of your device on
Ingredients
2 medium beets, trimmed and peeled*
2 apples (cored)
2 Tbsp extra virgin olive oil, divided (extra for serving)
1/4 tsp fine sea salt and fresh cracked black pepper
2 Tbsp pine nuts
1-2 Tbsp freshly grated pecorino romano (can substitute freshly grated parmesan)
1 tsp fresh thyme leaves
Directions
- Preheat your oven to 350F and line two baking sheets with parchment paper. Cut the peeled and trimmed beets into 1/8-1/4 inch thin slices. Place them on one of the prepared baking sheets in one even layer, drizzle with a tbsp of the extra virgin olive oil and sprinkle with 1/4 tsp fine sea salt and a little freshly ground black pepper. Slice the cored apples into 1/8 to 1/4 inch thick slices, so that you have full apple-shaped disks (you will have some half moon slices as a result of coring). Place them on the other prepared baking sheet and drizzle with the remaining Tbsp of extra virgin olive oil. Transfer both baking sheets to the oven. Bake the apples for 8-10 minutes to allow them to lightly soften and the beets for about 15-20 minutes or until tender. Remove from the oven.
- In a small pan set to medium low heat, lightly toast the pine nuts, stirring frequently, until they begin to show some light brown spots (approximately 5 minutes).
- To serve, place the beet and apple slices on a serving platter or large plate in an alternating, slightly overlapping pattern. Sprinkle with the grated pecorino romano, pine nuts, and thyme leaves, drizzle with additional extra virgin olive oil, and serve at room temperature.**
Notes
- *While I usually like to roast the beets for this recipe, steamed beets can always be substituted here.
- **This recipe can be prepared a few hours in advance and stored in the fridge if you use golden beets. Just reserve the last drizzle of Extra Virgin Olive Oil and the thyme leaves and add both prior to serving. If you use red beets, you will want to put this together last minute as the color of the beets will bleed onto the apples if it sits in the fridge for a longer period of time.
