Jane Grigson famously described beetroot as a “bossy” vegetable. Anyone who has cooked with beetroot knows exactly what she meant.

This beet fig carpaccio plant based salad celebrates the beauty of the beets, which have a habit of staining chopping boards, tea towels and fingertips alike, demanding attention wherever it appears.

Yet beetroot’s bold personality is matched by its impressive nutritional credentials. Long celebrated in traditional food medicine, beetroot contains compounds that support the body’s natural detoxification pathways and is rich in potassium, a mineral essential for maintaining healthy metabolic function. It has also been valued for its ability to nourish the blood, support cardiovascular health and promote digestive wellbeing.

In this simple carpaccio, thinly sliced beetroot is paired with fresh figs, whose honeyed sweetness provides the perfect counterpoint to beetroot’s earthy depth. Figs have traditionally been appreciated for their digestive benefits, with their tiny edible seeds contributing gentle fibre that may support healthy bowel function.

The result is a vibrant dish that is as beautiful as it is nourishing. Whether served as an elegant starter, a light lunch or part of a seasonal sharing table, this Beet & Fig Carpaccio celebrates the power of whole foods to delight both the palate and the body.

Fresh, colourful and naturally abundant in nutrients, it is a reminder that food can be both medicine and pleasure.

Chef Sam Gowing’s beet and fig carpaccio

Recipe by Samantha Gowing

• Total Time30 minutes
• YieldServes 4
• DietVegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

---

Print Recipe

Ingredients

Units USM Scale 1/2x1x2x3x

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

Cook Mode Prevent your screen from going dark

---

Instructions

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

Dressing

1. Whisk orange juice with vinegar, pepper and oil and drizzle over salad.

---

• Prep Time: 30 mins
• Category: Plant-based
• Method: Salad
• Cuisine: Modern Australian

Please leave this field empty

Join NOW & ZEN

Stories, recipes and observations from the kitchen, garden and on the road.

You're almost there! Please check your inbox and click the confirmation link to complete your subscription to NOW & ZEN.