Beet and Prosciutto Carpaccio

Feast your eyes on this elegant Beet and Prosciutto Carpaccio, a vibrant and flavorful dish perfect for a special occasion. The earthy sweetness of multi-color beets, paired with the delicate saltiness of Principe prosciutto creates a harmonious blend of flavors and textures. Serve this visually stunning appetizer with a glass of light and crisp Pinot Grigio to complement the dish’s complexity and add a touch of sophistication to your dining experience. Fifteen minutes of marinating time is recommended. With the full Salumi collection, you’ll have plenty of additional salumi to serve your guests.

Prep Time

10 min

Cook Time

N/A

Serves

6 Ingredients

6 (2-inch) multi-color beets, such as golden and red beets, stemmed

1/4 cup olive oil, plus more for garnish

2 tablespoons champagne vinegar

1 small shallot, minced

Kosher salt and freshly ground black pepper, to taste, plus more for garnish

3 ounces sliced Principe Prosciutto

1/2 cup packed baby arugula

2 tablespoons toasted pine nuts

Shaved Parmigiano Reggiano cheese, for garnish

Made With

Salumi Collection

Learn More

Beet and Prosciutto Carpaccio

Prep Time

10 min

Cook Time

N/A

Serves

6 Made With

Salumi Collection

Learn More

Ingredients

6 (2-inch) multi-color beets, such as golden and red beets, stemmed

1/4 cup olive oil, plus more for garnish

2 tablespoons champagne vinegar

1 small shallot, minced

Kosher salt and freshly ground black pepper, to taste, plus more for garnish

3 ounces sliced Principe Prosciutto

1/2 cup packed baby arugula

2 tablespoons toasted pine nuts

Shaved Parmigiano Reggiano cheese, for garnish

How To Make

Wearing gloves, peel beets. Cut beets into very thin slices using a vegetable peeler or mandolin.

Whisk olive oil, vinegar and shallot together in a large bowl until combined. Season with salt and pepper, to taste. Add beets and toss to coat. Let marinate at room temperature for at least 15 minutes.

Shingle beets decoratively on a serving plate. Top with prosciutto, arugula, pine nuts and cheese. Drizzle with remaining vinegar mixture and olive oil. Garnish with additional pepper and serve.

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