Luminous Beetroot Carpaccio with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Paper-thin beetroot slices glisten with a bright citrus dressing and toasted almonds, evoking the festival's illuminated cityscapes. This Belgian-inspired salad recipe (vegan), ready in about 20 minutes, pairs beetroots, extra-virgin olive oil, lemon into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 1 lb), peeled beetroots
• 2 tbsp extra-virgin olive oil
• 1, juiced lemon
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, toasted sliced almonds
• 2 tbsp, finely chopped fresh parsley
• 1 tbsp, finely chopped fresh chives

Instructions

1. Step 1: Using a mandoline or sharp knife, slice the peeled beetroots into paper-thin 1/16-inch strips; arrange in a single layer on a plate.
2. Step 2: In a small bowl, whisk together 2 tbsp extra-virgin olive oil, 1 tbsp lemon juice, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper until fully emulsified.
3. Step 3: Drizzle the dressing evenly over the beetroot slices and let marinate for 10 minutes to intensify the flavors.
4. Step 4: Sprinkle 1/4 cup toasted sliced almonds, 2 tbsp fresh parsley, and 1 tbsp fresh chives over the top just before serving.