Beet Carpaccio


  • 10 paper-thin slices of roasted beets
  • 10 paper thin slices of radish
  • 10 each snap peas, cut on bias
  • 1/2 cup shredded napa cabbage
  • 1/4 cup carrots, julienne
  • 2 Tablespoons of Dijon vinaigrette or your favorite dressing


  • Arrange beet slices on a plate. Season with salt and pepper to taste.
  • Spread sliced radish on top.
  • Toss all other ingredients with a little dressing and place in center of plate.
  • Drizzle dressings across plate.
  • Serve.
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