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  • Writer's pictureAVA KING

Beet Carpaccio


2 large beets,

¼ cup microgreens

2 tbsp creme fraiche

¼ cup golden berries

¼ cup macadamia nuts, toasted and crushed

¼ cup champagne vinaigrette from Dress it Up Dressing

½ tsp Za'atar

Salt and pepper to taste


Place the beets in a saucepan and cover with cold water. Bring to a boil and simmer gently for about 1 hour or until the beets are tender. Drain and place in cold water until completely cooled. Peel and thinly slice with mandolin.

Toast the nuts for about 10 mins at 350 F. Let them cool. Set aside.

Slice the golden berries in half. Set aside.

To assemble: line 3 plates with the thinly sliced beets layering in a circle. Brush the beets with the champagne vinaigrette. Add dollops of the creme fraiche and garnish with the microgreens, sliced golden berries and macadamia nuts. Sprinkle it with za’atar, salt and pepper to taste.

Serve and enjoy!



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