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Raw Beetroot Carpaccio with Fennel & Pomegranate Seeds

This is a delicous, fresh and crunchy beetroot carpaccio topped with fennel and pomegranate seeds
Course Appetizer, Side Dish, Side Salad, Starter
Cuisine All around
Keyword Easy, Gluten-Free, Grain Free, Keto, Low Carb, Quick
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 plate


  • 1 Yellow beetroot washed and thinly sliced on a mandolin
  • 1 Pola beetroot washed and thinly sliced on a mandolin
  • 1/2 small Fennel thinly sliced on a mandolin
  • 2-3 tbsp Pomegrante seeds
  • 3-4 tbsp Greek yogurt
  • 1/2-1 tbsp Lemon juice
  • 1 tbsp Tahini
  • Salt, to taste (optional)


  • Combine yogurt, lemon juice and tahini in a bowl. Season with salt if you like.
  • Place the yogurt sauce on a plate.
  • Slice the beetroots and fennel using a mandolin.
  • Arrange the beetroots in circles on top of the yogurt sauce.
  • Top with thinly sliced fennel and pomegranate seeds.