Beetroot Carpaccio
Our Beet Carpaccio made with roasted beetroot, pear, walnuts, rocket salad, and a fresh mint vinaigrette is both refreshing and healthy. Vegan and gluten-free
Servings: 4 people as a side dish
Calories: 90kcal
Ingredients
- 1 medium-size beetroot
- A handful of lamb's lettuce or rocket salad
- ½ medium-size pear
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 6 leaves mint finely chopped
- ½ tablespoon lime
- 1 teaspoon maple syrup
- 1 teaspoon mustard
- Salt
- A handful of walnuts
Instructions
- Preheat the oven to 400F (200C)
- With fresh beetroot, cut the top and the bottom part, wash the beetroot and wrap in tin foil paper.1 medium-size beetroot
- Bake in the oven for around an hour and 15 minutes at 200C. If you are using pre-cooked beetroot, skip this step. Once baked, leave to cool.
- Thinly slice the beetroot and lay on the serving plate. Add the rocket salad.A handful of lamb's lettuce or rocket salad
- Shave the pear into small shavings and add them on top of the beetroot.½ medium-size pear
- To prepare the vinaigrette, mix the olive oil, apple cider vinegar, fresh mint leaves, maple syrup, mustard and a pinch of salt. Wisk all the ingredients together until combined. Pour onto the beetroot and salad leaves.2 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 6 leaves mint, ½ tablespoon lime, 1 teaspoon maple syrup, 1 teaspoon mustard, Salt
- Crush some walnuts and sprinkle on top before serving.A handful of walnuts
Nutrition
Calories: 90kcal | Carbohydrates: 7g | Protein: 0.5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 30mg | Potassium: 102mg | Fiber: 1g | Sugar: 5g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.3mg