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–+ servings
Beetroot Carpaccio

Vibrant Beetroot Carpaccio with Mint Vinaigrette Delight

This Vegan Beetroot Carpaccio with Mint Vinaigrette is a colorful, elegant appetizer that's gluten-free and refreshing.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carpaccio
  • 2 medium Beetroot fresh or pre-cooked
  • 1 firm Pear or substitute with apple
  • 2 cups Rocket Salad (Arugula) can swap with spinach or basil
  • 1/2 cup Walnuts or substitute with pistachios or cashews
For the Vinaigrette
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Apple Cider Vinegar or lemon juice
  • 1/2 cup Fresh Mint Leaves can swap with basil
  • 1 teaspoon Maple Syrup or honey for non-vegan
  • 1 teaspoon Mustard
  • 1 pinch Salt to taste

Equipment

  • Oven
  • Baking tray
  • Mandoline
  • sharp knife
  • bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Wrap the beetroot in foil and roast for about 75 minutes until fork-tender.
  2. Once cooled, peel the beetroot and slice very thinly. Arrange slices on a serving plate.
  3. In a bowl, whisk together olive oil, apple cider vinegar, chopped mint, maple syrup, mustard, and salt.
  4. Thinly slice the pear and layer over the beetroot. Top with rocket salad.
  5. Drizzle the vinaigrette over the beetroot and pear, then sprinkle with crushed walnuts.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 50mgPotassium: 350mgFiber: 4gSugar: 8gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Use a sharp knife for thin slices. Pre-cooked beetroot can save time. Prepare the vinaigrette ahead of time if desired.

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