Beetroot Carpaccio with Burrata on top photographed up close

Beetroot Carpaccio with Burrata


This Beetroot Carpaccio with Burrata is a recipe that has been in rotation in our household for a very long time 🥰. Every time beets come into season this does become our favorite starter in the wintertime. Or a lighter dinner now that the days are brighter in the evening. It is so, so delicious, flavorful, and almost feels like a special meal. But it only uses a few simple ingredients that, once coming together, truly shine 🤩.

Beetroot Carpaccio with Burrata on a plate with thyme, chopped almonds, and covered in sauce on a grey background

You may be wondering what a carpaccio is. It is a starter originally coming from Italy. It usually consists of very thin slices of raw meat and a sauce that is laced with capers. In this version, we are replacing the raw meat with beets and are getting rid of the capers. Instead, we are adding a beautiful balsamic reduction, gorgeous thyme, cracked black pepper, roasted chopped almonds, and burrata 😍 . Yum!!

Beetroot Carpaccio with Burrata with sauce being poured onto the plate

I cannot tell you how well these flavors work together and what a delight this dish is! If you have your own beetroot, I recommend roasting it yourself. Be warned though, this does take a bit of time and oven energy. You could also drastically reduce the time spent in the kitchen (and on this dish) by simply using pre-cooked beets 😉. The roasted version definitely tastes (even) better though.

Beetroot Carpaccio with a Burrata split up on top photographed up close

Why is this Beetroot Carpaccio with Burrata good for you?


Beets are a great source of fiber and contain manganese, potassium, iron, folate, and vitamin C. They also contain something called “nitrates”, which is a chemical compound. Our bodies convert nitrate into nitric oxide. Nitric oxide can travel through artery walls and sends signals to the muscles around your arteries to relax. This, in turn, allows your blood vessels to dilate and reduces blood pressure. In the same instance, nitrate may also reduce the consumption of oxygen used during physical exercise and could therefore lead to better performance overall. Just as a side note – nitrates are also used during the meat curing process in order to preserve the product, and prevent bacteria growth. There is some (limited) research that nitrate may be related to cancer. It appears to be strongly linked when added to foods, rather than when naturally occurring in fruit and vegetables though.

Sliced beetroot with thyme and chopped almonds on top


One of my favorite nuts! Well, technically, almonds are not a nut but a fruit. Almonds have a fuzzy green growth (think: peach) and when they are harvested the fruit reveals the core, a.k.a the almond. Nuts, on the other hand, have a hard-shelled growth and their inside contains both the fruit and the seed. Technicalities aside – it does not take away from the amazing array of health benefits that almonds have! Almonds contain a healthy dose of fiber, protein, and healthy fats. Along with abundant amounts of vitamin E, manganese, and magnesium. Vitamin E is not only an excellent antioxidant, but it is also involved in our immune function, cell signaling, other metabolic processes, and our skin health. By the way, Vitamin E is not the only antioxidant found in Almonds. Almonds are loaded with them, but most of these are right under the skin so ensure that you consume the whole fruit as often as possible!

Chopped almonds, thyme, and pepper with Beetroot Carpaccio with Burrata plate visible in the background


Thyme belongs to the mint family and easily grows in a bush-like way in the Northern hemisphere. It is not only a delicious herb for cooking but it can do so much more! Thyme has strong anti-bacterial properties. So strong that it may be beneficial in fighting acne. Researchers in the UK have steeped Thyme in alcohol for about a week and seen some promising results on the acne-fighting front. The essential oil of Thyme also appears to have properties that fight fungus and may be used as a disinfectant in areas where there is a limited mold concentration. Last but not least, Thyme contains vitamin C, which is great for your immunity. There is also some evidence suggesting that Thyme essential oil may be an excellent cough remedy – so think of Thyme next time you feel a cold coming on!

Beetroot Carpaccio with Burrata on a plate being tugged into with a fork

How can I adjust this Beetroot Carpaccio with Burrata to my dietary requirements?

This recipe is of course gluten-free, and vegetarian. You could easily make this recipe vegan, and paleo-approved by omitting the burrata. Due to the almonds used, this recipe is, unfortunately not nut-free.

And there you have it for this week 🥰. I hope you are enjoying our excursion into “simple ingredient” recipes… next week is also a good one for that!! If you like this dish and beets in general, why not give my Creamy Beetroot Pasta a try (such a fave in our household!) or my Chocolate Beet Smoothie. As always, please let me know how you are liking the recipe! You can rate it, leaving a comment below, or connecting with me over Instagram. I love hearing from you! This recipe was originally inspired by the Oh She Glows Cookbook.

Beetroot Carpaccio with Burrata

Recipe by Ann Robejsek
5.0 from 1 vote
Course: StarterCuisine: Italian-inspiredDifficulty: Medium


Prep time


Cooking time


Baking Time



This Beetroot Carpaccio with Burrata recipe represents simple, delicious ingredients re-imagined in a new way!


  • 1 tbsp almonds

  • 1 medium-sized beetroot (ca. 250 gr.) – see notes for details*

  • 1/3 cup (80 ml.) balsamic vinegar

  • 1 tbsp olive oil

  • Β½ tsp thyme

  • black pepper to taste

  • 1 burrata (ca. 125 gr.)

How to

  • Start by putting the almonds into an oven-proof dish. Turn your oven to 180 degrees Celsius (350 Fahrenheit) on a fan setting and let roast for ca. 12 minutes, or until starting to smell fragrant
  • Meanwhile, thoroughly wash the beet and cut off the stalky ends. Wrap in tin foil. When the almonds are done, turn the oven up to 200 degrees Celsius (400 Fahrenheit) and let the beet roast for one hour
  • Shortly before the beets are done, you can start to prep the remainder of the ingredients. Chop the almonds, and set them aside. Add the balsamic vinegar to a pot and boil on high until almost completely dissolved. This will ensure that the vinegary taste goes away and you are left with a delicate sweetness. Add the olive oil (you can add this straight to the pot) and mix well
  • Once the beet is done, carefully take from the tin foil. You can peel the beet if you want to, but I find most of the nutrients are under the skin (especially when buying organic) so I usually leave it. If you peel the beet, definitely wear some gloves in order to avoid your fingers being all red! Cut the beet into very thin slices
  • You are ready to plate! First layer the beetroot, then add the dressing on top. Now put the thyme on it, along with the roasted almonds, cracked black pepper to taste, and finally add the burrata. Simple ingredients used in an ultra delicious way! Enjoy!!


  • * if you do not want to roast your own beet, simply skip step 2 and use pre-cooked beet from the supermarket. Depending on the pickling used, your beet may be a tiny bite sourer for the starter though.
Beetroot Carpaccio with Burrata on a plate with a fork being tugged into it

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