Beet Carpaccio with Fresh Horseradish & Watercress
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 3-5 Beets, greens removed (use for something else -juice, steam with garlic etc)
  • 2 Tbsp Dill, lightly chopped
  • 2 Tbsp Chives, thinly chopped
  • 1 small Shallot, thinly sliced
  • 2 tsp Horseradish, freshly grated
  • ¼ c Hazelnuts (very lightly toasted, raw or soaked)
  • ½ c Watercress, picked into bite-sized places
  • ½ c Cashews
  • 1 Tbsp Extra Virgin Olive Oil
  • 2 tsp Grainy Dijon
  • 3 tsp Horseradish, freshly grated
  • 2 tsp Capers
  • 2 Tbsp Lemon Juice
  • 3-4 Tbsp Water (enough to make it blend smoothly but less is better)
For the sauce:
  1. Blend in a blender until smooth.
  2. Adjust seasoning with sea(weed) salt
For the Carpaccio:
  1. Preheat the oven to 350*F
  2. Put the beets in a ceramic dish and add a splash of water. Cover the dish with foil (or a lid if it has one) and bake the beets for 30-45 minutes, depending on their size. It isn't important that they are super soft, some texture is nice.
  3. Once cooked (and slightly cooled), thinly slice on the mandolin (leaving the peels on).
  4. Layer the slices on your plate or platter of choice, slightly overlapping.
  5. Garnish with the rest of the ingredients, including the sauce (you can spoon it on in small dollops, use
Recipe by The Crushing Cancer Kitchen at