Beef Carpaccio

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A platter with thin sliced roast beef, arugula and shaved asiago

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.

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Beef Carpaccio

Yield: 4 servings
COURSE: Appetizer, Lunch
CUISINE: American


  • 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.


Serving: 1/4th of dish, Calories: 79.6kcal, Carbohydrates: 0.6g, Protein: 8.3g, Fat: 5.3g, Fiber: 0.1g
Blue Smart Points: 2
Green Smart Points: 2
Purple Smart Points: 2
Points +: 2