Beetroot Carpaccio




Beetroot Carpaccio, a quick-to-prepare summer starter with zucchini, beetroot, roasted walnuts, rocket, and mozzarella. Simply dressed with a delicious walnut dressing. A super refreshing side dish that you can enjoy all summer long.

Beetroot not only has a great earthy-sweet taste, it is also very healthy, it is full of vitamins, minerals, potassium, and especially folic acid.



  • ½ zucchini
  • 1 large beetroot
  • 50 g mozzarella
  • 20 g walnuts


For the dressing:

  • 2 tbsp olive oil
  • 1 tbsp walnut oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • ½ tsp coarse mustard
  • ½ tsp salt
  • 1 pinch of black pepper




  • Mix all the dressing ingredients in a bowl and season to taste.
  • Peel the beetroot.
  • Slice the zucchini and beetroot into very thin slices using a vegetable slicer.
  • Wash and spin the rocket. Chop the walnuts and roast them in a pan without oil.
  • Arrange the sliced beetroot and zucchini alternately on the rocket.
  • Drizzle with the dressing and finally arrange the roasted walnuts and the mozzarella.