Gorgeously earthy and simple, this Vegan Heirloom Beetroot Carpaccio really lets these beautiful beets shine in all of their glory. An incredibly easy dish to construct, that will impress the masses. The perfect dish to serve as an appetiser with a beautiful rustic loaf of bread or as a side to your main dishes. A delightfully colourful modern vegan friendly twist on an Italian classic.
15 min 4 serves $
Print | PDFVegan Heirloom Beetroot Carpaccio
- 3 medium heirloom golden burpee beetroots
- 3 medium heirloom chioggia beetroots
- 1 clove of garlic, peeled, finely grated
- 2 tblsp. of organic apple cidre vinegar
- 2 tblsp. of good quality organic olive oil
- 1 tsp. of organic raw sugar
- 2 good pinches of sea salt
- Black radish micro herbs to garnish
- Edible viola flowers, to garnish
Slice the beetroots finely with a madoline slicer and arrange in a single layer, slightly overlapping, on a large plate.
In a small bowl mix the vinegar, olive oil, garlic, salt & sugar together. Drizzle this vinaigrette generously over the sliced beetroots.
Sprinkle the beetroot carpaccio with micro herbs to finish and scatter the edible flowers on top.
Serving suggestions:
Serve with a beautiful rustic loaf of bread as a starter or appetiser. Be sure to soak up the vinaigrette with your bread too.
For the non- vegans out there, a good goats cheese goes well with this dish too.
Makes an excellent side salad dish to any main meal.
