Beet Carpaccio à la Jean-Georges Vongerichten

This beet carpaccio completely changed how I think about beets. After eating it at abcV in New York, I came home and kept testing version after version until the texture turned silky enough to recreate that same rich, almost impossible first bite with avocado, capers, and paper-thin pressed beets.

Jump to:

• Ingredients
• Top Tips
• How to Make Beet Carpaccio
• Storage
• FAQs
• Recipe

In January, I flew to New York City to meet my best friend Einav, the same friend who shared her rice biryani and okra recipes with me years ago. Winter in the city has a particular feeling. Everyone walks faster. Coats brush against subway doors. Restaurants glow against the dark by five in the afternoon. We spent most of that trip eating, talking, and finding excuses to stay out longer than we planned.

One night, we booked dinner at abcV, the vegetarian restaurant from Jean-Georges Vongerichten. At first the menu looked restrained on paper. Then the meal completely blew our minds. This beet carpaccio became my second favorite dish of the evening, right behind a vegan and gluten free koji mont blanc that Einav and I kept talking about long after dinner ended. 

The dining room glowed in soft amber light, candles flickering across packed tables. Exposed wooden beams stretched above us, giving the space that old loft feeling Manhattan restaurants do so well. Every table around us buzzed with conversation and wine glasses clinking together. It felt alive in the way only New York dining rooms can feel alive.

And then this beet carpaccio arrived.

Paper-thin beets spread across the plate like ruby silk. Bright slices of watermelon radish caught the light. Capers and cornichons cut through the richness. In the center sat a green avocado cream so smooth it looked almost whipped. I remember taking the first bite and stopping completely. The texture was uncanny. Soft, rich, almost like cured meat. Einav looked at me immediately because she knew I was having the same thought.

I watched the cooks pressing the beets in the kitchen later that night, trying to understand how something so simple could feel so layered. Back home, I started testing my own version. The first attempts tore apart. Some were too thick. Others tasted flat. Eventually, I found the balance that gave the beets that silky texture while keeping their earthy depth intact.

My own kitchen leans toward beets often. I fold them into creamy beet risotto with goat cheese when I want something slower for dinner. During Hanukkah, I make beet latkes with dill crème fraîche, their color staining every towel in the kitchen while Leo and Lin steal crispy edges straight from the tray. On rushed afternoons, I spread leftovers onto tofu beet toast with herbs and lemon.

This beet carpaccio takes patience. Your hands get stained pink. The parchment slips around while pressing. Still, once the platter comes together, glossy with olive oil and scattered with capers, it feels worth every minute.

Ingredients

The beets carry the entire dish, so this is where quality matters most. I use vacuum-sealed cooked beets because they press thinly without crumbling apart the way freshly roasted beets sometimes do. They stay silky and flexible once flattened, which gives the carpaccio that almost cured texture I kept thinking about after eating it at abcV in New York. Medium beets work best since oversized ones can turn fibrous near the center. If vacuum-sealed beets are unavailable, you can roast fresh beets until fully tender, then chill them before slicing and pressing

The avocado becomes a soft, rich base against the earthy beets and sharp capers. Without it, the dish can lean too acidic. At home, I sometimes swap in whipped goat cheese or labneh when I want something closer to the tangy dairy flavors I grew up eating. Both work well, though avocado keeps the dish lighter and fully plant-based.

Shallots soften into the olive oil and add sweetness without overpowering the plate. I prefer them over raw onions because they stay delicate against the paper-thin beets. Very thinly sliced red onion can replace them if necessary, though I usually soak the onion briefly in cold water first to remove some bite.

See the recipe card for full list and exact quantities.

How to Make Beet Carpaccio

This beet carpaccio comes together through texture more than cooking. The pressing, layering, and balance between acidity and richness are what shape the final plate. Pay attention to how the beets feel as you flatten them and how the toppings settle across the surface. Here's how to make this recipe:

Slice the Beets Thinly

• Try to keep the slices even in thickness so they press consistently later. If some slices are much thicker, they can crack unevenly or stay too dense in the center.
• The slices should already feel flexible before pressing. If the beets seem dry or crumbly, they may be overcooked. If they feel overly wet, pat them dry gently with paper towels first so they do not slide around inside the parchment.

Press the Beet Slices Until Nearly Transparent

• Press slowly rather than all at once. You want the beet to stretch outward evenly instead of splitting immediately through the center.
• The finished slices should look thin enough for light to pass through slightly while still holding together when lifted. Small cracks around the edges are completely fine. If the beet sticks heavily to the parchment, it usually means there is too much moisture left on the surface.
• After a few rounds, the parchment will stain bright pink. I usually keep extra sheets nearby because the beet juice builds up quickly and can make later slices slippery.

Arrange the Beet Carpaccio on the Platter

• The surface should look layered and fluid, almost like folded fabric. Leaving small ripples and uneven edges makes the platter feel more natural once finished.
• Avoid stacking the slices too heavily in the center. Too many layers can make the carpaccio dense instead of delicate.

Mash the Avocado Until Smooth

• Mash the avocado with lemon juice, salt, and black pepper until smooth and creamy. The mixture should spread easily with the back of a spoon without feeling stiff or chunky.
• If the avocado still has visible firm pieces, keep mashing. Those firmer bits become noticeable against the soft texture of the beets. On the other hand, adding too much lemon juice too quickly can make the mixture loose and watery instead of creamy.

Spoon or Pipe the Avocado Over the Beets

• This helps distribute the richness evenly throughout the plate.
• As the avocado settles, it should hold soft shape on top of the beets without sliding off completely. If it spreads too quickly, the avocado may have been overmixed or too ripe.

Combine the Capers and Shallots

• Top the carpaccio with diced toppings.
• If you want, you can mix the shallots and capers together in a bowl first. This keeps the sharper flavors balanced instead of concentrated in certain bites.

• The shallots should smell slightly sweet rather than harsh. If they taste too strong raw, let them sit in cold water for a few minutes and drain well before mixing.

Add the Cornichons and Watermelon Radish

• If you have them, scatter thin slices of cornichons and watermelon radish across the carpaccio. Their crunch matters here because most of the dish stays soft and silky.
• Keep the slices thin. Thick radish pieces can overpower the beets completely, while oversized pickle slices make the plate feel too salty in certain bites.

Drizzle With Olive Oil

• You want enough to give the beets a glossy finish without pooling underneath them.
• Too much oil can weigh down the lighter textures and mute the acidity from the capers and lemon.

Finish With Salt and Black Pepper

• The salt sharpens the sweetness of the beets and brightens the avocado.
• Be careful not to salt too early. The beets begin releasing moisture quickly once seasoned, which softens the platter and dulls the texture.

Serve Immediately

• As it sits, the beet juice slowly spreads into the avocado and softens the toppings. It still tastes good later, though the plate loses some of the structure that makes it feel special fresh from the kitchen.

Storage

This beet carpaccio is best served fresh. Once salted, the beets release moisture that softens the avocado mixture over time. Leftovers can be refrigerated in an airtight container for up to 1 day, though the radishes and cornichons lose some crunch. I like placing a paper towel under the lid to absorb extra moisture. 

For the best texture, store the beet slices and avocado mixture separately, with plastic wrap pressed directly onto the avocado to slow browning. I do not recommend freezing the assembled carpaccio. The beets turn watery after thawing, though pressed beet slices alone can be frozen for up to 1 month. 

FAQs

Recipe