This vegetable based carpaccio is easy to make and tastes amazing. Your beets can be steamed or pickled... just drizzle a little bit of olive oil or make a vinaigrette.

Beetroot Carpaccio [Vegan]

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Cooking Time

4

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Ingredients

For the Salad:

  • 4 beetroot, cooked or pickled
  • some olive oil or a vinaigrette to drizzle

For the Topping:

  • 1 handful of pine nuts
  • 1 handful of raisins
  • 1 handful of shredded coconut
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Preparation

  1. Thinly slice the cooked (or pickled) beetroot on a mandolin or with a very sharp knife and spread out a plate. Drizzle some vinaigrette over the beets or a good quality olive oil.
  2. Meanwhile, roast pine nuts and raisins on an oven tray, shaking occasionally, until golden (2-4 minutes). Add the shredded coconut in for another minute or so. Be careful as it browns very quickly. Then scatter over beets.
  3. If you like, add some green herbs or spinach as a topping.
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