Roasted Beet and Spring Pea "Carpaccio" Roasted Beet and Spring Pea "Carpaccio"

Roasted Beet and Spring Pea "Carpaccio" | Food styling by Ashley Denton | Prop styling by Catherine Doherty Author: Jodi Pudge

We replaced the traditional beef with beets in this "carpaccio" to make a colourful dish. Check your local farmers' market or Asian grocery stores for fresh pea shoots—they're the curly, leafy tendrils of the pea plant.

  • Prep time 15 minutes
  • Total time 1 hour
  • Portion size 4 servings




Beets: Trim beet tops, leaving 1 inch attached. Rub beets with oil; wrap golden beets and red beets separately in foil. Place on rimmed baking sheet; roast in 400°F oven until semifirm, about 45 minutes. Let cool enough to handle; remove skins. Using mandoline, shave beets into paper-thin slices. If beets are too large for mandoline, cut in half. (Make-ahead: Stack slices; cover and refrigerate for up to 5 days.)

Dressing: Meanwhile, in small bowl, whisk together oil, shallot, lemon juice, preserved lemon (if using), vinegar, honey, salt and pepper; set aside.

Salad: In bowl, toss together arugula, fresh peas, sugar snap peas and pea shoots with half of the dressing. On platter, arrange beets, alternating golden and red; top with salad. Drizzle remaining dressing over top.

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 660 mg
  • Sugars 11 g
  • Protein 4 g
  • Calories 235
  • Total fat 17 g
  • Potassium 497 mg
  • Saturated fat 2 g
  • Total carbohydrate 18 g


  • Iron 16
  • Folate 57
  • Calcium 5
  • Vitamin A 6
  • Vitamin C 55
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Lunch & Dinner

Roasted Beet and Spring Pea "Carpaccio"