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Carpaccio de betteraves jaunes

Yellow beet carpaccio


  • 2 medium sized yellow beets
  • Salt to taste (for cooking beets)
  • 50 gr of pine nuts (or hazelnuts or pumpkin seeds)
  • 2 pinches of fleur de sel and gorria pepper(or freshly ground pepper)
  • 20 grams of Parmesan cheese
  • 50 ml sherry vinegar (or apple cider)
  • 2 pinches of fresh tarragon (or chives or arugula)
  • 75 ml hazelnut oil (or good quality walnut oil or olive oil)
  • A few microgreens (optional)



  1. Bring a pot of cold salted water to the boil and add the yellow beets (with the skin). Let cook until they have no resistance when pierced with a knife, about 30 minutes.
  2. Cool them in cold water, then drain.
  3. Peel the beets by hand then cut the ends before slicing them with a mandolin into very thin slices (0.5 cm or less).
  4. Spread the slices on a nice plate, delicately overlapping them, then set aside.


  1. In a pan over medium heat, roast (without oil) a few pine nuts then set aside.
  2. Finely chop a few fresh tarragon leaves.
  3. Pour a drizzle of sherry vinegar over the beets. Sprinkle them lightly with fleur de sel and gorria pepper (or ground pepper), add a few shavings of parmesan grated with a peeler and sprinkle with roasted pine nuts.
  4. Add the chopped herbs and drizzle with a drizzle of hazelnut oil.
  5. Leave to rest in the refrigerator for about 30 minutes.
  6. When serving, add a few microgreens for decoration and enjoy with a good walnut bread.