I love this beet carpaccio recipe! I first enjoyed it at a serene Shabbat dinner at my relative’s house during a glorious pre-Covid spring in Jerusalem. The flavors of the roasted beets are enough alone but topped with a lot of delicious ingredients that delicately balance both tangy and sweet flavors makes the beets the star of a rich, dramatic dish. It’s also a “one pan” dish that is simple to make. It’s perfect as an appetizer or side dish during a Rosh Hashana meal. Also, check the links below the recipe for more of my sweet and savory Rosh Hashana recipes. Shana tova!
2 medium-large beets
2-3 tbsp finely chopped arugula (if you don’t have it, choose another spicy green as a replacement)
1.5-2 tbsp toasted pine nuts (sunflower seeds would also work well or in combination)
2 tbsp pomegranate molasses
1/2 tbsp balsamic vinegar
salt and pepper
1. Turn oven to 400 degrees. Line a baking sheet with parchment paper. Scrub the beets and poke holes with a knife or fork. Place on parchment paper lined tray and roast for at least an hour until soft inside.
2. Over low heat, dry roast the pine nuts for a few minutes in a pan until lightly browned. Put aside when done.
3. Remove the beets from the oven and let cool.
4. Peel the beets. Thinly slice (use a good knife or a mandolin) and arrange on a platter. Drizzle with olive oil and sprinkle with salt and pepper. Drizzle with balsamic vinegar and then the pomegranate molasses. (If you love pom molasses like I do, feel free to use more than 2 tbsp).
5. Sprinkle the pine nuts and greens on top.
Shana tova! B’tayavon!