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Salads & Starters

Beet Carpaccio

Vegetarian Vegan Gluten-Free Low-Calorie

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The perfect fancy starter for those of us who prefer vegetables over meat. The beats remain fleshy even when they're sliced thin, which makes them the perfect candidate for a meat substitute. Serve with or without the cheese for vegetarian or vegan options.

If you enjoyed this recipe, you're sure to love our beetroot baked chips

Prep Time 50 minutes

Serves: 10

Difficulty Level: Low

Beet Carpaccio

Ingredients for carpaccio:

Beets - 2

Salt and Pepper - as needed

Olive oil - 4 tbsp.

Crème fraiche - 1/4 cup (optional)

Mustard - 1 tsp.

Mustard seeds - 1/2 tsp.

White wine vinegar - 1 tbsp.

Arugula leaves - a handful

Pine nuts - 1 tbsp.

Method of preparing the carpaccio:

Preheat oven to 350° F (180°C), and place the beets on pieces of aluminum foil large enough to wrap with. Sprinkle salt, pepper and 2 tbsp oil. Wrap each beet separately and tightly and heat in the oven for 40 minutes.
Combine crème fraiche, mustard, vinegar, olive oil and mustard seeds.
Let the beets cool down, peel and slice using a sharp knife or mandoline.
Arrange the slices on a plate, spread the arugula and pine nuts over and top with mustard sauce.

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