Pickled Beet Carpaccio

Top Chef's Angelo Sosa credits his Dominican father for his adventurous cooking style. His beet carpaccio is drizzled with herb-laced Italian honey and a dollop of Greek yogurt.

beet carpaccio recipe
Joanne Tsakos

Nutritional Bonus:
Beet fiber has been the topic of research lately where the hyper-pigmented root veggie is concerned. It seems all dietary fiber sources aren’t completely alike, and beet fiber may have a few extra tricks up its already-potent sleeve (same with carrot fiber). It seems the digestive tract and the cardiovascular system are the chief benefactors of beet fiber’s special health benefits.

Use a mandoline to cut thin beet slices.

Video: Root Vegetables

Chef Jo’s root vegetable tutorial is all about how to clean the bulbous veggies and easily incorporate them into your Clean Eating recipes.



Pickled beets

  • 1 cup Japanese rice vinegar
  • 1 star anise
  • 4 pods green cardamom
  • 1 stick Saigon cinnamon
  • 2 tbsp organic evaporated cane juice
  • 1/2 tsp sea salt
  • 10 oz beets, thinly sliced
  • 2 tsp extra-virgin olive oil
  • 2 tbsp nonfat plain Greek-style yogurt, optional
  • Fresh mint, optional

Italian honey

  • 3 oz raw honey
  • 1/4 tsp sea salt
  • 1 tbsp dried oregano
  • 1 tsp dried thyme


  1. Prepare pickled beets: In a large bowl, combine vinegar, spices, cane juice, salt and beets. Cover and marinate at room temperature for 1 hour.
  2. Meanwhile, prepare Italian honey: In a small bowl, combine honey, salt and herbs. Set aside.
  3. To serve, place pickled beets onto platter; discard marinade. Drizzle beets with oil and Italian honey. Garnish with yogurt and fresh mint, if desired.

Nutrition Information

  • Serving Size 5 oz
  • Calories 147
  • Carbohydrate Content 23 g
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 5 g
  • Protein Content 3 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 352 mg
  • Sugar Content 16 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g