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Roast Beef Carpaccio with Pomegranate

Using roast beef from the deli department is a great hack for this elegant appetizer. Save any leftovers for a killer sandwich the next day.

Serves 4
Ready in 7 mins
Prep time 7 mins
130 calories per serving


> 3 tbsp light mayonnaise
> 1 tbsp plain yogurt
> 2 tsp lemon juice
> 2 tsp Worcestershire sauce
> 1 (1 oz) piece Parmesan
> 1/2 lb thinly sliced roast beef
> 1 cup arugula
> 2 tbsp capers
> 3 tbsp pomegranate seeds


Whisk together the mayonnaise, yogurt, lemon juice, and Worcestershire sauce and set aside.
Using a vegetable peeler, shave the Parmesan into strips. Arrange the roast beef on a large serving platter and top with the arugula. Season with salt (in moderation) and pepper. Drizzle the dressing over the arugula and beef, then top with the cheese. Drain the capers and sprinkle over the top, along with the pomegranate seeds.

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