Chef Sam Gowing’s luscious beet carpaccio


The Beauty of the Beets.

Jane Grigson referred to beets as a “bossy” vegetable, due to their powerful colour, which may permeate all corners of the kitchen.  Yet it’s not just the colour that holds power, their healing properties are mighty and when combined with culinary flair, may provide superb warming menu ideas.

Beets have strong detoxifying properties, as they are high in chlorine, which assists in the cleansing of the liver, kidneys and bloodstream. They are also rich in potassium, which balances the metabolism. Beets nourish blood, tonify the heart, calm the spirit and nervousness lubricate the intestines and cleanse the liver.

Image©Nelly le Comte

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Chef Sam Gowing’s luscious beet carpaccio

  • Author: Samantha Gowing
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Diet: Vegan


Units Scale

4 figs, quartered
1 medium sized beetroot, peeled and very finely sliced
1 red plum, pitted and finely sliced – if available
1/2 Spanish onion, peeled and very finely sliced
1/2 cup fresh basil leaves, lightly torn
1/2 cup assorted fresh sprouts
1 tablespoon French beetroot fermented kraut – optional


1 orange, juice only
75 ml raspberry vinegar
150 ml extra virgin olive oil
Freshly ground black pepper


  1. Peel and finely slice onions.
  2. Carefully slice beetroot.
  3. Carefully place figs, beet slices, plums and onion onto 4 serving plates.
  4. Add torn basil leaves, sprouts and French beetroot kraut


  1. Whisk orange juice with vinegar, pepper and oil and drizzle over salad.
  • Prep Time: 30 mins
  • Category: Plant-based
  • Cuisine: Modern Australian

Karma Sutra beet, pomegranate & rosewater salad



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