ZeroWaste Switzerland

Non-profit association inspiring everyone in Switzerland to reduce waste.

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Recipe: chiogga beet carpaccio

For our good mood we invent a life full of colour! In our plate a recipe, a colourful carpaccio, full of freshness and excellent for our health! Simple and original.


for 4 people 

Our ingredients are – if possible – seasonal, organic, local and bought in bulk.

  • 2 Chiogga beets (or red, but it’s not as pretty)
  • Olive oil
  • Balsamic vinegar
  • Salt and pepper
  • Fruit chutney with spices (here pears/apples/plums)
  • Optional: Pine kernels, kale leaves


  1. Slice raw beets very thinly. Arrange them harmoniously.
  2. Season: a drizzle of olive oil and vinegar, add salt and pepper.
  3. Add a touch of Chutney
  4. Dry roast the pine nuts in a frying pan for a few minutes and finely chop the kale. Spread them over the beets.