Beet + Yoghurt Carpaccio: Lockdown Version

Beet + Yoghurt Carpaccio: Lockdown Version


This is the lockdown version of Beet Carpaccio and Beet + Yoghurt Carpaccio– which is minus all the fancy-schmancy stuff – bee pollen, hemp seeds, fresh parsley… this is simple, easy and just as delicious!!

Instead of Greek yoghurt, I used hung curd – from 200g Amul masti dahi. Serve this as a side dish to biryani, pasta, aloo paratha.. or whatever it is you’re having for dinner. For lunch, go ahead and add a couple of boiled eggs!

The Recipe
Serves Serves: 2 | Prep Time: 20 mins


  • 150g Greek yoghurt, plain OR hung curd
  • 1 beet, boiled and sliced
  • 2 tsp pumpkin seeds
  • 2 tbsp pistachios, chopped
  • 1 tsp orange zest
  • 1 tsp pink peppercorns
  • sea salt
  • extra virgin olive oil


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

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