Beet Carpaccio with Citrus Vinaigrette

Friends, we’re not taking any negative comments about beets right now, particularly if they’re Chioggia beets. Sliced paper-thin and enhanced with a citrus vinaigrette made with ingredients like apple cider vinegar, orange juice, and orange blossom honey, this recipe could convert even hard-boiled beet-skeptics to embrace the earthy sweetness of this cold-weather staple.

Beet Carpaccio with Citrus Vinaigrette Recipe


For the citrus vinaigrette:

1 tbsp minced shallot
1 tbsp apple cider vinegar
1/4 cup olive oil
1 tbsp orange juice
1 tbsp orange blossom honey 
Salt and pepper to taste

For the beets:

3-4 Chioggia beets 
1/2 cup seed crackers for garnish*
1/2 cup fresh arugula microgreens for garnish

*For the seed crackers:

2 tbsp ground flax seed
1/4 cup sunflower seeds
1 tbsp chia seeds
1/4 cup pepitas
1 tbsp sesame seeds
1 tsp cornstarch
Salt and pepper to taste
1/4 cup boiling water


  1. In a Mason jar, add all vinaigrette ingredients and shake well. Set aside.
  2. Boil beets whole in salted water until fork-tender. Let the cooked beets cool and gently peel off the skin. 
  3. Thinly slice the beets carefully using a mandolin. You want these to be about ¼-inch thick.
  4. Shingle cooked beets on a platter and garnish with seed cracker pieces and microgreens. Drizzle with citrus vinaigrette and serve. 

For the seed crackers:

  1. In a bowl, mix together all of the ingredients, including the boiling water, and stir well.
  2. Let this mixture sit for 10-15 minutes. This will hydrate the chia and flax and create a thick batter-like texture. 
  3. Spread cracker mixture onto a sheet pan lined with parchment paper and sprayed with nonstick cooking spray.
  4. Bake at 350 degrees for roughly 30 minutes. Check on this frequently, seeds burn easily!
  5. After this cools, it should become a crunchy cracker you can crack into little pieces.

Story by Keith Recker / Recipe and Styling by Anna Calabrese Franklin / Photography by Laura Petrilla

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