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Beet Carpaccio with Lemon-No Soy Tamari Vinaigrette


Special Diet

Dairy-Free, Gluten-Free, Soy Free, Vegan, Vegetarian



Main Ingredient





  • 12 (2-inch) multi-color beets, such as red, purple, white, and orange, stemmed
  • 1/4 cup olive oil
  • 1 lemon, juiced and zested
  • 1 tbsp San-J No Soy Tamari
  • 1 (1/4-inch) knob ginger, freshly grated
  • 1 small shallot, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup packed baby arugula
  • 4 green onions, cut into matchsticks


  • Wearing gloves, peel beets. Slice beets into very thin slices using a vegetable peeler or mandolin.
  • Whisk olive oil, lemon juice, San-J No Soy Tamari, ginger and shallot together in a large bowl until combined. Season with salt and pepper, to taste. Add beets and toss to coat. Let marinate at room temperature for at least 15 minutes.
  • Shingle beet decoratively on 2 serving plates. Top evenly with arugula, green onions and lemon zest. Drizzle evenly with remaining San-J No Soy Tamari mixture and serve.
Tip: Substitute beets with 1 mini seedless watermelon to create watermelon carpaccio! Simply peel watermelon, and cut flesh into 4×2-inch blocks. Thinly slice watermelon blocks using a vegetable peeler or mandolin. Proceed with step 2.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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