Chioggia beet carpaccio

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 144 Kcal, 2g Protein, 22g Carbohydrates, 1g Fat


  • Carpaccio
  • 2 chioggia beets (approx. 150 g each), very thinly sliced
  • 1 tbsp olive oil
  • 2 pinches sea salt
  • Chutney
  • 250 g plums, cut into segments
  • 1 shallot, chopped
  • 1 dl white wine vinegar
  • 1 garlic clove, chopped
  • 1 tbsp birnel (pear syrup)
  • 0.25 tsp salt
  • 1 handful garden cress

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  • Carpaccio

    Serve the sliced beetroot on plates, drizzle with oil, season with salt.
  • Chutney

    In a pan, mix the plums with all the remaining ingredients and bring to the boil, simmer over a low heat for approx. 20 mins., season with salt, leave to cool, spoon the chutney on top of the carpaccio. Sprinkle with cress.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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