Beet carpaccio

0 0
Beet carpaccio

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3 Beetroot
1 teaspoon freshly minced Parsley
Optional Non-dairy mozzarella shreds
For the vinaigrette:
1/4 cup Olive oil
1 juiced Lemon
1 tablespoon Non-dairy Parmesan-like cheese
1 pinch Salt and pepper

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Features:
  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb
  • Low-Fat
Cuisine:

This elegant beet carpaccio is a wonderful way of enjoying beets. We seasoned it with a lemon and vegan Parmesan cheese vinaigrette to enhance its flavour!

  • 1 hour and 10 minutes
  • Serves 4
  • Easy

Ingredients

  • For the vinaigrette:

Directions

Share

Of all the beet recipes, carpaccio is the simplest and one of the most enjoyable! You can start from pre-cooked beets or start from scratch: all you need is to slice the cooked beets very thinly with a sharp knife or with a mandolin.

Then, season with a lemon and vegan Parmesan-like cheese vinaigrette and sprinkle the dish with freshly minced parsley and some bits of vegan cheese. Here, we chose a soft vegan mozzarella style of cheese.

Serve cold as an entry or as a side.

(Visited 28 times, 1 visits today)

Steps

1
Done
1 hour

Cook the beets

Skip this step if using pre-cooked beetroot.

Pre-heat the oven to 400 degrees. Chop off the leaves and both ends of the beetroots. Wrap them in tinfoil, making sure that you fold them several times: beets loose a lot of juice while cooking and this will prevent them dripping in the oven. Put in the oven and bake for 1 hour.
Then, take them out of the oven and set aside to cool down.

2
Done
5 minutes

Peel and slice

Unwrap the beets from the tinfoil (do that on a board or over the sink: things can get messy). Throw away the tinfoil, then peel the beets: the skin will come off very easily.
Finally, thinly slice each beet with a sharp knife or with the help of a mandolin. Arrange the slices in a plate, slightly overlapping each other.

3
Done
5 minutes

Season and serve

Whisk together all the ingredients for the vinaigrette, then brush the beetroots with it. sprinkle with freshly minced parsley and garnish with some thin slices of vegan mozzarella cheese.
Serve cold!

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Beet leaf balls
next
Aubergines in red-wine vinegar and caper sauce
previous
Beet leaf balls
next
Aubergines in red-wine vinegar and caper sauce

Add Your Comment