If you’re craving a vibrant, fresh dish packed with flavor and texture, you’re going to absolutely adore this Beet Carpaccio with Feta, Pecan Nuts, and Lemon-Dijon Dressing Recipe. It’s an elegant yet approachable salad that highlights the earthy sweetness of roasted beets paired with creamy feta, crunchy pecan nuts, and a zesty citrusy dressing that brings everything together beautifully. Simply put, it’s a stunning starter or light meal that feels special and satisfying without fuss.

Ingredients You’ll Need

A long white rectangular plate sits on a white marbled surface, filled with dark purple beet slices arranged in a single layer on a bed of bright green arugula leaves that peek out from beneath the beets. Crumbled white cheese is sprinkled over the top, along with small pieces of chopped nuts adding a light brown and textured contrast. A light golden dressing is drizzled across the dish, giving a subtle shine on the beet slices. On the edges of the image, parts of a piece of light beige flatbread and a gold fork resting on the plate are visible. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Beet Carpaccio with Feta, Pecan Nuts, and Lemon-Dijon Dressing Recipe lies in its simplicity. Each ingredient plays a crucial role: from the tender, earthy beets and the tangy feta to the crunchy pecans and the bright, lively dressing — these elements blend harmoniously to create layers of color, texture, and flavor that delight every bite.

Roasted beetroots (4 pieces): The star of the dish, roasted to bring out their natural sweetness and soft texture.

Honey (1 tsp): Adds a subtle sweetness to the dressing, balancing the tart lemon and mustard.
Dijon mustard (1 tsp): Gives the dressing a gentle kick and smooth depth of flavor.
Olive oil (2 tbsp): Provides richness and silkiness to the dressing while tying all the flavors together.

Lemon juice (1 tbsp): Lends bright acidity that cuts through the earthiness of the beets.
Pecan nuts (16 pieces): Offer a satisfying crunch and a buttery note that enhances the salad’s texture.
Arugula (a handful): Peppery and fresh, it forms a flavorful, vibrant base on the plate.

Feta cheese (1 oz): Crumbly and tangy, this adds creaminess and saltiness for balance.

How to Make Beet Carpaccio with Feta, Pecan Nuts, and Lemon-Dijon Dressing Recipe

The image shows fresh ingredients laid out on crumpled brown paper over a white marbled surface, including a pile of dark purple beets positioned near the center, a heap of bright green arugula to the top right, and a cluster of reddish-brown pecan halves below the arugula. Near the bottom left, there is a whole yellow lemon and a small white block of feta cheese with tiny holes. Near the top left, two small white bowls with blue floral patterns contain light yellow oil and a dollop of mustard. Two wooden spoons rest diagonally in the middle, one filled with black pepper and the other with white salt. At the bottom right, a clear bottle of golden olive oil lies horizontally. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Roast the Beets

Start by preheating your oven to 400°F (200°C). Wrap whole beets tightly in foil and roast for about 45 to 60 minutes until they become tender when pierced with a knife. Once cooled, peel off the skin and chill the beets to make slicing easier and maintain freshness.

Step 2: Slice the Beets Ultra-Thin

Using a mandoline slicer or a very sharp knife, carefully slice the roasted beets as thin as you can. The thin slices resemble delicate petals, which helps showcase the carpaccio style with a beautiful, almost translucent effect that’s pleasing to the eye and melts gently in your mouth.

Step 3: Arrange the Greens

On a large serving platter or individual plates, spread a bed of fresh arugula or your preferred peppery greens. This layer adds a lovely vibrant green contrast beneath the red beets, plus it infuses the dish with a fresh, peppery note that brightens up every bite.

Step 4: Create the Beet Carpaccio Layer

Gently overlap the thin beet slices over the bed of arugula, arranging them in a circular or fan-like pattern. This presentation not only looks gorgeous but also allows the flavors to meld beautifully as the beets slightly warm to room temperature.

Step 5: Add Feta and Pecan Nuts

Sprinkle crumbled feta cheese evenly over the beets for a creamy tang that contrasts perfectly with their sweetness. Next, scatter pecan nuts on top for a delightful crunchy texture—these buttery nuggets enhance the dish’s complexity and make each bite interesting.

Step 6: Make and Drizzle the Lemon-Dijon Dressing

In a small jar, combine the olive oil, freshly squeezed lemon juice, Dijon mustard, honey, and a pinch of salt and pepper. Shake vigorously until the dressing emulsifies. Drizzle this bright, tangy, and slightly sweet dressing generously over the entire carpaccio, elevating the freshness and flavor with every drop.

How to Serve Beet Carpaccio with Feta, Pecan Nuts, and Lemon-Dijon Dressing Recipe

Garnishes

For an extra touch, consider adding a sprinkle of fresh herbs like chopped parsley or dill to complement the earthy and zesty flavors. A few extra pecan halves or a drizzle of aged balsamic vinegar can also enhance both appearance and taste beautifully.

Side Dishes

This Beet Carpaccio pairs wonderfully with crusty artisan bread for scooping up every last bit. It also works well alongside grilled chicken or fish for a light, colorful starter that balances richer mains perfectly.

Creative Ways to Present

Serve this dish on individual small plates to impress guests at a dinner party, or layer it in clear glass jars for a casual picnic or lunchbox treat. You can also elevate the look by adding microgreens or edible flowers—making it almost too pretty to eat!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, keep them in an airtight container in the fridge for up to 2 days. It’s best to store the dressing separately and add it just before serving to maintain crispness and freshness.

Freezing

This Beet Carpaccio with Feta, Pecan Nuts, and Lemon-Dijon Dressing Recipe is best enjoyed fresh. Because of the texture changes in fresh greens and nuts, freezing is not recommended as it will affect the quality of the salad components.

Reheating

No reheating needed here. This dish shines best chilled or at room temperature. Simply pull it out of the fridge about 10 minutes before serving to take the chill off and allow the flavors to blossom.

FAQs

Can I use canned beets instead of roasting fresh ones?

While fresh roasted beets provide the best texture and flavor, you can substitute canned beets in a pinch. Just make sure to slice them thinner and drain well to avoid excess moisture diluting the dressing.

Is there a substitute for pecan nuts if I have allergies?

Absolutely! Walnuts or toasted pine nuts work beautifully as alternatives, or you can omit nuts entirely for a nut-free version while keeping the texture varied with extra crumbled feta or seeds.

Can I prepare the dressing in advance?

Yes, the Lemon-Dijon dressing can be made ahead and refrigerated for up to 3 days. Shake it again before drizzling to ensure the ingredients are well combined.

What kind of feta cheese is best for this recipe?

A crumbly, tangy feta is ideal. Opt for a quality block feta rather than pre-crumbled varieties for the best texture and flavor when sprinkling over the beets.

Can this recipe be made vegan?

To make this Beet Carpaccio vegan, simply swap the feta for a plant-based cheese alternative or omit it completely. The dressing ingredients are naturally vegan-friendly and still deliver all the bright, flavorful notes.

Final Thoughts

This Beet Carpaccio with Feta, Pecan Nuts, and Lemon-Dijon Dressing Recipe is a joyful celebration of simple ingredients coming together to create something truly special. It’s one of those dishes that effortlessly impresses guests or brightens an ordinary weeknight dinner. I encourage you to try it soon—once you do, it might just become one of your favorite go-to recipes for fresh, vibrant entertaining or anytime you want a dish that tastes as good as it looks.