Can I use raw beetroot for this carpaccio?

No, the recipe specifies using cooked or pickled beetroot to achieve the desired tender texture for thin slicing, which is crucial for carpaccio.

What's the best way to slice the beetroot thinly?

For the thinnest, most uniform slices, use a mandolin. If you don't have one, a very sharp knife can also work with careful technique to get paper-thin rounds.

How do I prevent the shredded coconut from burning when roasting?

Add the shredded coconut to the oven tray for only the last minute or so of roasting, after the pine nuts and raisins have already browned, as it browns very quickly.

What kind of dressing should I use for the beetroot?

You can use either a good quality olive oil for a simple, rich flavor, or a vinaigrette for a tangier profile, as suggested in the recipe.

How should I store leftover beetroot carpaccio?

This carpaccio is best enjoyed fresh. If you have leftovers, refrigerate the assembled dish in an airtight container for up to 1 day, though the topping may lose some crispness.

1.7K Views 8 years ago

Beetroot Carpaccio
[Vegan]

JM By: Judy Moosmueller

Author Bio

Hi, I am Judy. Food is one of my greatest passions, and I love how... Read More

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Vibrant red beetroot carpaccio thinly sliced and fanned out on a white plate, generously topped with golden roasted pine nuts, raisins, and shredded coconut, with a subtle drizzle of olive oil.

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Beetroot Carpaccio [Vegan]

Dairy Free

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.

Ingredients You Need for Beetroot Carpaccio [Vegan]

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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How to Prepare Beetroot Carpaccio [Vegan]

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.
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.
If you like, add some green herbs or spinach as a topping.