Delicious Chioggia Beet Carpaccio with a Fresh Yogurt Dressing

This morning I was in my greenhouse when my eye fall on my Chioggia beets. At that point I new what to prepare for lunch: Chioggia Beet Carpaccio with a refreshing yogurt dressing! I harvested the chioggia beet, mint, and some salad leaves and I went into the kitchen to prepare an awesome tasty and healthy lunch for myself. I was so excited about this simple recipe that I decided to share it with you. The yoghurt dressing is awesome.


  • 1 large Chioggia beet, thinly sliced
  • A small hand of fresh mint leaves, finely chopped
  • Fresh salad leaves (whatever you like)
  • A handful of walnuts, roughly chopped
  • 50 ml Greek yogurt
  • A little bit of honey
  • A splash of extra vierge olive oil
  • A small squeeze of lemon juice and little bit of zest of the lemon


  1. After washing the Chioggia beet slice the beets into thin slices. Use a sharp knife or maybe you have a mandoline to use.
  2. Arrange the thinly sliced beets on a serving platter in a single layer. Add the salad leaves on top.
  3. Now, let’s prepare the yogurt dressing. Mix the Greek yogurt, honey, olive oil, lemon juice, lemon zest and mint. Taste and adjust to your preference.
  4. Drizzle the yogurt dressing over the Chioggia beet and salad.
  5. Lastly, sprinkle the roughly chopped walnuts over the carpaccio. This will provide a delightful crunchy texture and nutty taste.
  6. Your Chioggia Beet Carpaccio with fresh yogurt dressing is now ready to be served!

I hope you enjoy this recipe as much as I did. Bon appétit!