Pickled Raw Beet Carpaccio with Raw Nut Ricotta

Bright and refreshing, this carpaccio makes a lovely summer side or starter with any meal. You can also spread a little of the nut ricotta and a basil leaf on each slice of beet and then roll it up with a toothpick for hors-d'oeuvres.


Quick Pickled Beets:

Raw Nut Ricotta:



  1. Cover nuts with cold water and soak for anywhere from 2 hours to 24 hours.
  2. Use a mandolin to slice beets into consistent paper-thin rounds. If you don't have a mandolin you can use a sharp cooks knife and slice them as thin as you can. A mandolin is a good tool to have for slicing anything thinly and you can make zucchini noodles with it too.
  3. In a saucepan add water first then vinegar ("do what you oughta, add vinegar to wata"), salt, herbs and spices and bring to a boil, simmer covered for 5 minutes.
  4. Place beets into a bowl and pour brine over beets through a sieve. Cover bowl and let sit for 1/2 hour.
  5. Strain off water from soaked nuts-you should have about 1 1/2 cups of nuts now.
  6. In a blender (a food processor will work too but texture will not be as smooth) add soaked nuts, lemon juice, water, olive oil, salt and pepper and blend on high until smooth and creamy in consistency.
  7. Remove beets from brine and arrange in an overlapping pattern on a platter. Top with dollops of the nut ricotta and fresh basil leaves. Drizzle with olive oil and balsamic and sprinkle salt, pepper and lemon zest all over the dish. 
  8. Enjoy!


This dish can be served at room temperature or refrigerated and served cold. You can prepare each component ahead of time then refrigerate and assemble later. Each component should keep refrigerated for a few days.

Recipe by Fare Isle at