Beetroot Carpaccio
Beetroot Carpaccio is an elegant, plant-based dish adapted from the classic Italian style, completely 100% plant-based! Very thin slices of red beetroot, soft and an alluring reddish purple, neatly arranged and then drizzled with a fresh, sour, savory sauce, plus a complement that is rich in texture. This dish is very special because it highlights the natural sweetness and beautiful color of the beetroot, the combination of soft texture with the crunchiness of the topping, and the luxurious appearance. But it's simple to make, perfect for a special appetizer or a classy, healthy snack.
Shared by Nia
Time
45 min
Serves
2
Difficulty
easy
🛒 Ingredients
- #the main ingredient:
- Two medium sized red beets, peeled
- 3 tablespoons roasted pine nuts/cashews, roughly chopped
- 50 grams of soft vegetable cheese/soy cheese, cut into small pieces
- One handful of fresh microgreens/rucola leaves
- A few slices of carrot (optional)
- #sauce ingredients:
- 3 tablespoons of extra virgin olive oil
- 1,5 tablespoons balsamic vinegar
- One tablespoon of fresh lemon juice
- 1/2 teaspoon vegetable honey/liquid coconut sugar
- Fine salt and ground black pepper to taste
👩🍳 Instructions
- 1
Boil or bake whole beets until tender (easy to pierce with a fork), remove and let cool, then peel the skin clean.
- 2
Slice the beets as thinly as possible using a sharp knife or slicer, arrange them in a circle and overlap on a flat plate to make it look neat.
- 3
Mix all the sauce ingredients in a small bowl, stir until completely combined.
- 4
Gently drizzle the sauce over the entire surface of the beetroot slices
- 5
Sprinkle with roasted peanuts, sliced plant-based cheese, and fresh leaves. Serve immediately or let cool slightly before serving. Your delicious meal is ready to be enjoyed!