Beet carpaccio with coriander

Recipe: Beet Carpaccio with Cilantro

Beet carpaccio recipe with coriander, cooked in foils, they will keep all their flavors. Baked beet carpaccio, wrapped in foil. This red beet carpaccio for a summer starter, very fresh and flavored with fresh seasonal herbs. Ideal for a beet verrine recipe, you can layer them with a salted whipped cream. Beet carpaccio easy recipe.

Recipe ingredients

  • Beetroot and coriander carpaccio recipe for 4 people:
  • 4 large beets, unpeeled and raw
  • 4 sprigs of thyme
  • 2 tablespoons of olive oil
  • 1 bunch of coriander
  • 1 clove of garlic
  • 1 shallot
  • Beet sprouts (optional)


  1. Brush the beets under water.
  2. Make curls with aluminum foil, shiny side inside.
  3. Pour olive oil over each red beet.
  4. Add thyme, salt and pepper.
  5. Close the straw hut.
  6. Bake at 180 ° for 2 hours.
  7. Chop the coriander with the garlic and the shallot, add olive oil.
  8. Let cool and peel the beets.
  9. Cut thin slices with a knife of about 5 mm;
  10. Drizzle with cilantro oil
  11. Add salt and pepper.

Preparation time: 20 minutes
Cooking time: 02 hour (s)
Number of people: 4
4 star rating: 1 review

What wine to drink with: beet carpaccio with cilantro

My favorite wine for this recipe: Alsace pinot noir, Grape variety: Pinot noir

Temperature : between 13 ° and 14 °

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