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Beetroot carpaccio salad

Beetroot carpaccio salad


This vegan and gluten free dish makes the most of beetroot's earthy flavours.

  • Feeds 8 Feeds 8
  • Ready in 10 minutes

Each serving contains

  • Energy
    343kj 82kcal
  • Fat
    Med 7%
  • Saturates
    Low 3%
  • Sugar
    Med 6%
  • Salt
    Med 7%

% of adult’s reference intake | Carbohydrates per serving : 6g


  • Zest and juice of 1 lemon
  • 1 tsp Fairtrade caster sugar
  • 1 tbsp Co-op olive oil
  • 3 tbsp drained jarred capers, roughly chopped
  • 2 x 250g packs Co-op British cooked beetroot, thinly sliced
  • ½ red onion, thinly sliced
  • ½ x 25g pack flat leaf parsley, chopped
  • 40g Co-op whole almonds, toasted and chopped
  • Co-op balsamic vinegar of Modena, to serve


  1. Make a dressing: combine the lemon juice, sugar, oil and capers, then season. Arrange the beetroot and onion on a large plate, drizzle over the dressing, cover, then leave in the fridge for 1-2 hours to marinate.
  2. To serve, sprinkle the beetroot and onion with the lemon zest, parsley and almonds, then finish with a drizzle of the balsamic.

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