Beet Carpaccio with Pistachio Gremolata

Beet Carpaccio with Pistachio Gremolata

SERVINGS

about ½ cup, approximately 4 servings 

PREP TIME

15 Min

Cooking beets from scratch for a salad means lots of steps and stained fingers. Start with our Sliced Beets and you can sit down to a tasty colorful salad like this one in minutes. Here, we arrange them, carpaccio-style, in a single layer and top them with a tangy, crunchy, bright green pistachio gremolata and crumbled goat cheese. It’s easy, elegant, and restaurant-level delicious.
FEATURED PRODUCTS
Green Giant® Sliced Beets

Green Giant® Sliced Beets
WHERE TO BUY
Beet Carpaccio with Pistachio Gremolata

FULL RECIPE

Serving Size: about ½ cup, approximately 4 servings 

Prep Time: 15 minutes

Green Giant product(s) used: Green Giant® Sliced Beets

Lists of ingredients:

  • ½ cup tightly packed curly parsley
    4-5 fresh mint leaves
    ¼ cup raw, unsalted shelled pistachios
    ¼ cup olive oil
    2 Tablespoons lemon juice
    1 Tablespoon lemon zest
    ½ teaspoon salt
    Pinch of black pepper
    2 cans (15 ounces each) Green Giant® Sliced Beets, drained
    ¼ cup crumbled goat cheese

STEPS

1 To make pistachio gremolata, combine parsley, mint, pistachios, olive oil, lemon juice, lemon zest, salt, and pepper in a food processor. Pulse until ingredients are finely chopped.
2 Arrange sliced beets on a serving platter and top with pistachio gremolata and crumbled goat cheese.

TIPS & TRICKS

So, what is gremolata? It is an Italian sauce made with parsley, garlic, and lemon zest, pureed together like a pesto. In this version, we add two ingredients that pair beautifully with beets and goat cheese: pistachios and mint. You can drizzle it over any vegetable carpaccio or try it as a dressing for a cold pasta salad. It’s also delicious spooned over grilled salmon, chicken, or steak.

For an even easier version of this salad, you can replace the gremolata with store bought pesto.

Serving Size: about ½ cup, approximately 4 servings 

Prep Time: 15 minutes

Green Giant product(s) used: Green Giant® Sliced Beets

  • ½ cup tightly packed curly parsley
    4-5 fresh mint leaves
    ¼ cup raw, unsalted shelled pistachios
    ¼ cup olive oil
    2 Tablespoons lemon juice
    1 Tablespoon lemon zest
    ½ teaspoon salt
    Pinch of black pepper
    2 cans (15 ounces each) Green Giant® Sliced Beets, drained
    ¼ cup crumbled goat cheese

1 To make pistachio gremolata, combine parsley, mint, pistachios, olive oil, lemon juice, lemon zest, salt, and pepper in a food processor. Pulse until ingredients are finely chopped.
2 Arrange sliced beets on a serving platter and top with pistachio gremolata and crumbled goat cheese.

Tips & Tricks

So, what is gremolata? It is an Italian sauce made with parsley, garlic, and lemon zest, pureed together like a pesto. In this version, we add two ingredients that pair beautifully with beets and goat cheese: pistachios and mint. You can drizzle it over any vegetable carpaccio or try it as a dressing for a cold pasta salad. It’s also delicious spooned over grilled salmon, chicken, or steak.

For an even easier version of this salad, you can replace the gremolata with store bought pesto.

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