A ridiculously easy starter to make, yet a delightful surprise even for the most peculiar vegan connoisseurs. Choose small beets: they tend to be softer and more flavorful.

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Beet Carpaccio [Vegan]

Ingredients

  • 400 g beets (young are the best)
  • 1 tsp salt
  • 3 tbsp good quality extra virgin olive oil
  • Raspberry vinegar to taste (approximately 2-3 tbsp)
  • Fresh or dried thyme to taste (marjoram would do too)
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Preparation

  1. Wash the beets (don’t peel yet), cover them with water, bring to boil, add salt, lower the heat and cook till tender (approximately for 20 minutes). Let cool.
  2. Peel and cut the beets in thin slices using a sharp knife.
  3. Arrange the beet circles on the plate, generously spray with oil and vinegar, sprinkle with the herbs and refrigerate for at least four.


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