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Beet + Yoghurt Carpaccio

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Adjust Servings:
150 g Plain Greek Yoghurt
1 Boiled and Sliced Beet
Fresh Parsley
2 tsp Bee Pollen
2 tsp Pine Nuts
2 tsp Hemp Seeds
2 tsp Pumpkin Seeds
2 tbsp Chopped Pistachios
1 tsp Orange zest
1 tsp Pink Peppercorns
Sea Salt
Extra Virgin Olive Oil

Beet + Yoghurt Carpaccio

  • Serves 2
  • Medium




Borani-e-labu is a Persian beet and yoghurt salad, and I’ve taken some inspiration from  there for the Persian Cucumber Salad but besides the existence of beets and Greek yoghurt, there’s fairly little in common.

I’ve done a similar version before in Beet Carpaccio – a richer Persian version of the dish with the inclusion of buffalo mozzarella pieces.

Today, I lighten (read: diet) it up with smears of thick Greek yoghurt and a variety of ‘bird food’ (read: seeds, nuts…) but I promise, it’s a real treat without the foreboding sense of diet food.

The layers of texture with pumpkin seeds, pine nuts, hemp seeds, bee pollen and pistachios, along with the freshness of parsley work brilliantly against the rush of sourness from Malta orange zest.

And the beauty of this dish is that it brings out the artist in you – it’s a dish that’s not just appealing to the waistline, but to the eye as well.

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Spread the Greek yoghurt on a serving plate
Place the beets on top
Sprinkle all the remaining ingredients on top.

Kamini Patel

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