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.

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Beef Carpaccio


  • 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


  1. Whisk lemon juice, olive oil, salt and pepper.
  2. Lay the roast beef over a plate.
  3. Add half of the vinaigrette to the roast beef.
  4. Top with arugula, salt, pepper, remaining vinaigrette and shaved Asiago.
  5. Serve immediately.

Nutrition Information

Yield: 4 servings, Serving Size: 1/4th of dish

  • Amount Per Serving:
  • Freestyle Points: 2
  • Points +: 2
  • Calories: 79.6 calories
  • Total Fat: 5.3g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Carbohydrates: 0.6g
  • Fiber: 0.1g
  • Sugar: g
  • Protein: 8.3g
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