Beet Carpaccio with Grapes, Feta and Spiced Pecans

Prep Time: 1 hour + 15 minutes

Cook Time: 15 minutes

Serving: 6 people

A Word From The Cook

“a colorful and flavorful starter.”


  • Salad
  • 2 medium Red Beets (in season a mix of red and golden is nice)
  • 1/2 cup Arugula
  • 1 tbsp Chives (fresh, chopped)
  • 1 cup Green Grapes (seedless)
  • 1/2 cup Feta (crumbled)
  • 1/2 cup Spicy Pecans
  • Dressing
  • 2 tbsp Olive Oil
  • 3 tbsp Balsamic Vinegar
  • 1 pinch Sea Salt
  • 1/2 tbsp Dijon Mustard
  • 1/2 tbsp Honey
  • 1/2 Lemon (juiced)



  1. Preheat oven to 350°.
  2. Wrap beets in tinfoil and place in oven for 1 hour.   Remove and place in dish of ice water to allow easier peeling.
  3. Peel the beets and slice very thin slices (ideally with a mandolin).   Place the beets on individual serving plates making a big circle from the beet circles.
  4. Add the Arugula to the center of the beets, spread the grapes, feta, chives and pecans around the edges.
  5. Add the dressing and serve.
  6. Can be garnished with a balsamic reduction.


  1. Add all the ingredients to a small bowl and whisk together until well combined.
  2. You might need to double up on the dressing as its quite popular!
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