Recipe for Beet Carpaccio from Chef Nico Schuermans

Chef/Owner Nico Schuermans of Vancouver’s dining institution, Chambar, shared with us a recipe that is perfect for summer. This Beet Carpaccio showcases beautiful summer beets – both purple and yellow – with a cool and refreshing Yogurt Raita and fresh Mint Pistou with mango. Colourful and flavourful, this vegetarian dish is more than just a salad. It can be the star of any summer meal.

Beet Carpaccio

Serves 4

Ingredients:

For the Beets

• 2 large purple beets
• 1 large yellow beet
• 2 bay leaves
• 2 pinches chili flakes
• 2 whole cloves
• 1 tsp ground turmeric
• Salt (enough to season water like pasta water)
• 1 cup rice wine vinegar (or any mild vinegar like white wine vinegar)

For Root Vegetable Chips (Optional Shortcut Below)

• 2 parsnips or carrots
• 2 cups canola or neutral oil

Shortcut: Buy any good-quality veggie chips from your local store!

Raita (Cooling Yogurt Sauce)

• ½ cup Greek yogurt
• Small pinch chili flakes
• Small pinch ground cumin
• 1 mint leaf, finely chopped
• Juice of ½ lemon
• Salt and pepper to taste

Mint Pistou (Fresh Herb Sauce)

• 2 Tbsp mango purée (from frozen mango or jarred is fine)
• 2 Tbsp Greek yogurt
• 1 cup fresh mint leaves
• ½ cup fresh cilantro
• Pinch chili flakes
• Pinch whole or ground cumin
• Juice of ½ lemon
• Salt to taste

Directions:

Cooking the Beets

1. Set up two medium pots — one for the purple beets and one for the yellow beet (this keeps the colours from bleeding together).
2. Add one bay leaf, one pinch of chili flakes, one clove, and half the turmeric to each pot.
3. Place the beets in their respective pots and cover with cold water. Add enough salt so the water tastes noticeably salty, like pasta water.
4. Bring both pots to a gentle simmer (not a rolling boil). Keep the beets fully submerged as they cook.
5. Cook for 30 to 60 minutes, depending on size. You’ll know they’re done when a knife slides in easily, like with a cooked potato.
6. Once cooked, remove from heat and add ½ cup of vinegar to each pot. Let the beets cool completely in their cooking liquid.

For Root Vegetable Chips – To make from scratch

1. Thinly slice your vegetables using a mandolin or sharp knife.
2. Heat the oil in a deep pan to around 250°F (120°C) — if you don’t have a thermometer, test with one slice: it should gently bubble.
3. Fry in small batches until crisp and golden. Drain on paper towels and season with salt.

Raita

1. Mix everything together in a small bowl and season to your liking.

Mint Pistou 

1. Blend everything in a food processor or blender until smooth and paste-like.

To Assemble the Beet Carpaccio

1. Once the beets are completely cooled, peel them (the skins should rub off easily).
2. Thinly slice the purple beets using a mandolin or sharp knife.
3. Dice the yellow beet into small cubes (about 1 cm pieces).
4. On a large plate or platter, arrange the purple beet slices in a flat layer.
5. Drizzle with extra virgin olive oil, and sprinkle with salt and pepper.
6. Scatter the yellow beet cubes on top.
7. Add small spoonfuls or dots of the mint pistou and raita (about 7–8 total).
8. Finish with a handful of root vegetable chips on top for crunch.