Beef Carpaccio

My favorite appetizer when I go to a local Italian spot near me is the beef carpaccio. Thin sliced raw beef, arugula and shaved Asiago. Here I used rare roast beef and made a lemon vinaigrette. My husband loved it! You can serve this as an appetizer for four or have it as a lunch for two. For a vegetarian option see Zucchini Carpaccio.

Beef Carpaccio
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th of dish • Points +: 2 pts • Smart Points: 2 
Calories: 79.6 • Fat: 5.3 g • Protein: 8.3 g • Carb: 0.6 g • Fiber: 0.1 g


  • 1/4 lb rare roast beef, thinly sliced
  • 1/2 lemon, juice of
  • 1 tbsp extra virgin olive oil
  • salt and fresh pepper
  • 1.5 cups baby arugula
  • .25 oz shaved Asiago or Parmesan Cheese


Whisk lemon juice, olive oil, salt and pepper.

Lay the roast beef over a plate. Add half of the vinaigrette to the roast beef. Top with arugula, salt, pepper, remaining vinaigrette and shaved Asiago. Serve immediately.