Beetroot Carpaccio

This colorful Beetroot Carpaccio makes for an easy but elegant appetizer, or a refreshing side dish for your summer mains. Our Beet Carpaccio, made with roasted beetroot, pear, walnuts, rocket salad, and a fresh mint vinaigrette, is both vegan and gluten-free.

Carpaccio is an Italian dish consisting of thin slices of raw meat or fish served with a vinaigrette or sauce. Being on a plant-based lifestyle for the past 14 years, I never tried the original carpaccio, but was eager to create a recipe that I could both enjoy and serve to my friends and family.

Beet Carpaccio is one of the multiple vegan alternatives for this Italian delicacy, as it is made with Beetroots instead of meat or fish, and it's definitely my favorite. Now, I know beetroot is not a summer vegetable, and carpaccio is a summer dish, but nowadays, you could find beetroot almost all year round, or make use of those already cooked beetroot from your supermarket.

I definitely like serving this during the summer, as it's quite refreshing and easy to prepare.

To make our vegan Carpaccio, we roast the beetroot before thinly slicing it. You can make your Beet Carpaccio with precooked beetroot too, which makes the whole cooking process much easier and faster.

Jump to:

• Ingredients for Beetroot Carpaccio
• Cooking Method
• Beetroot Carpaccio
• Serving Suggestions
• FAQ
• Other Recipes with Beetroot You May Like:

Ingredients for Beetroot Carpaccio

Fresh or pre-cooked beetroot. You can use both fresh and pre-cooked beetroot. If you're using fresh beetroot like us, you'll need to bake it for about an hour and 15 minutes or until fork tender. I'll explain everything about cooking raw beetroot below.

If you're using pre-cooked beetroot, the cooking process is much easier as you can use it as it comes in the packs, simply remove the excess water before using it.

Pear. We like adding shaved pear to our beet carpaccio. To be able to finely slice or shave the pear, you'll need a firm fruit. You can also use an apple or a cucumber.

Rocket Salad. Did you know rocket salad takes this name because of how fast it grows? Every summer we have some rocket salad in our garden, so we like adding it to our dishes. You can also use another type of greens, such as basil or spinach.

Walnuts. These will add a crunchy touch to your carpaccio. I've also used pistachios and cashews to make this dish, and both worked nicely.

Vinaigrette. We use extra virgin olive oil, apple cider vinegar, maple syrup, mustard, lime or lemon juice, fresh mint, and salt for the vinaigrette.

Cooking Method

Roast the beetroot if you're using fresh beetroot. It is easier than you think to cook fresh beetroot. To cook beetroot, cut the top and bottom of the beet, wash with water, and wrap in tinfoil. Then roast the beetroot for about an hour and 15 minutes at 400F (200C). This time applies to large-sized beetroots. If you are cooking smaller beets, you may need to reduce the cooking time. To make sure the beets are cooked, stick a knife in. This should go all the way in easily. Leave to cool and peel.

When roasting beetroot, make sure to add a full batch. You can peel and freeze the ones you are not using for another day.

If you're using already cooked beetroot, you can skip this part.

Peel and slice the beetroot. Using a sharp knife, thinly slice the beetroot, and using a peeler, shave or thinly slice some pear. I always take some time doing this as for a proper carpaccio, you need very thin slices.

Prepare the vinaigrette by mixing the olive oil, apple cider vinegar, fresh mint leaves, maple syrup, mustard, and a pinch of salt. Whisk all the ingredients together until combined. Pour onto the beetroot carpaccio.

Place the beetroot slices on the serving plate. Add the pear shavings, crushed walnuts, and rocket salad.

Serving Suggestions

This vegan carpaccio can be served as an appetizer or as a side dish with your favorite meals. At home, we especially love it served as a side dish for our Cauliflower Steak or this Falafel Sandwich.

You can also add some vegan feta on your beetroot carpaccio to add that creaminess and saltiness from this plant-based cheese. We love combining beetroot and vegan feta cheese, such a great pairing!

Beet Carpaccio can be made all year round. It is one of my favorite late summer recipes as we get our homegrown beetroots from the garden. If you can't find fresh beetroots, you can definitely find pre-cooked beetroot all year round in the supermarkets, so you can make the most of this dish during a hot summer day!

Also, this carpaccio is an elegant dish to serve during the festive season such a Christmas or Thanksgiving. Vegan Nut Roast, or Vegan Mushroom Wellington is always our star main dish, served with some Roasted Root Veggies, this Beetroot Carpaccio and a nice winter leafy salad. Check out our favorite Christmas recipes for this year.

FAQ

Other Recipes with Beetroot You May Like:

• Beetroot Falafels
• Red Velvet Waffles
• Beetroot Hummus
• Beetroot Salad with Vegan Feta