Cardamom-Crusted Beet Root Carpaccio

9 45 122
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Cardamom-Crusted Beet Root Carpaccio
Health Highlights


1 onion(s) Sweet onion (thinly sliced)
2 tbsp Apple cider vinegar
1 pinch Sea Salt
454 gm Beets, raw (peeled, halved)
3 pods Cardamom pods (black)
2 stick(s) Cinnamon
1 cup Mango
1 cup Pumpkin purée, canned
1/2 tsp Cardamom, ground


1. To prepare the pickled onions, toss the onions, apple cider vinegar, and a pinch of salt in a small air-tight container. Transfer to the fridge and rest at least one day.

2. Place the beets in a large stockpot along with the cardamom pods, cinnamon sticks, and salt. Bring to a boil over high heat. Reduce the heat to medium and cook 25 to 30 minutes until the beets are tender-crisp. Drain and set aside to cool.

3. Place the mango in a food processor and process until smooth. Add the pumpkin and pulse until smooth and creamy. Divide this mixture between four plates.

4. Thinly slice the beets, using a vegetable slicer or Japanese mandolin. Arrange the beets on top of the mango pumpkin puree.

5. Top with pickled onions and ground cardamom and serve immediately.


Beets are a great source of fiber, folate, and vitamin C!

Nutrition Facts

Per Portion

Calories 122
Calories from fat 5.5
Calories from saturated fat 1.5
Total Fat 0.6 g
Saturated Fat 0.2 g
Trans Fat 0
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.1 g
Cholesterol 0
Sodium 137 mg
Potassium 679 mg
Total Carbohydrate 29.2 g
Dietary Fiber 7.1 g
Sugars 19.5 g
Protein 3.6 g

Dietary servings

Per Portion

Fruit 0.4
Vegetables 3.5

Energy sources


Meal Type(s)