Beet Carpaccio With Basil And Mascarpone

Recipe By: Mr. Anil Bhandari, AB Smart Concepts

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  • 1 large beets, washed but not peeled
  • 2 tablespoons olive oil
  • Freshly ground black pepper
  • 1 teaspoon fresh beet root juice
  • 2 teaspoons balsamic vinegar
  • 4 1/2 teaspoons extra-virgin olive oil
  • 1 orange, preferably navel, peeled and separated into segments
  • 5gm basil
  • Mascarpone cheese 50 gm
  • 10 gm rocket leaves
  • Cream 50 ml


  • Mix basil and mascarpone cheese with seasoning in it and create small round disc and keep then in refrigerator.
  • Boil beetroots cool, peel and cut into thin slices
  • For Dressing, take a small bowl, whisk together the orange juice, balsamic vinegar, and extra-virgin olive oil. Season to taste with salt and pepper. Set aside.
  • Arrange beetroot slices on serving bowl or platter topped with orange segments and rocket leave, place basil and mascarpone round in centre , sprinkle black pepper and drizzle dressing over.

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