The contrast in flavors in this vegan beetroot carpaccio with walnut and veto makes this delicious plate the ultimate healthy salad or side dish. The sweet earthy beetroot slices pair perfectly with the caramelized crunchy walnuts. In addition fresh rocket and a vegan Veta, these colors are simply sensational. No matter how you serve it, beetroot is truly one of the healthiest foods you can eat, with a wide array of health benefits
Beetroot carpaccio is fresh, full of flavor and you guessed it, very healthy. This is the kind of dish I can serve at a summer lunch. Especially when you have a lot to prepare and don’t have time to spend much time in the kitchen. A dish that you can make the day before and refrigerate to just drizzle with the dressing just before serving. The red-purple color really makes the lettuce shine. So if you are looking for something beautiful to impress your guests, this is it. Also a wonderfully healthy splash of color on any summer buffet or even as an excellent starter for Christmas.
I usually use home cooked or baked beets because they are packed with health ingredients. Beets have a variety of health benefits, are vegan, and are gluten-friendly. These little nodules contain vitamins, minerals, and compounds like carotenoids, magnesium, iron, and copper. They are very low in calories, have no cholesterol, but they have the highest sugar content of any vegetable. This is the reason why they are so sweet and can be prepared particularly well in the oven.
How do you make a vegan beetroot carpaccio?
I buy the freshest, firmest, largest and most importantly round beets I can find. Then they are washed and rubbed with a coarse cloth. Then the oven is preheated to around 220 °C. Place the beets in a casserole dish or grill pan. Filled with water about 2 cm high and covered well with aluminum foil. Bake in the preheated oven for about 1½ hours.
While the beets are roasting in the oven, I literally only need a few minutes to mix the dressing and caramelize the walnuts. The walnuts can cool down in peace and I store the sauce in the fridge until I use it.
Once the beets have cooled, I slice them.
Voila, a delightful plant-based side dish or salad, ready to serve. Serve with extra Veta and dressing on the side.
Another tip for the perfect beetroot carpaccio with walnuts and veto
For this recipe, I recommend a mandolin (vegetable slicer). You can try slicing the beets very finely with a knife, but it’s not easy to always get the same juicy, almost transparent slices of beetroot.
if you like our beetroot carpaccio, you might also be interested in these dishes:
- vegan beetroot carrot curry
- Beetroot Herb Tabbouleh
- vegan Hasselback beetroot with coriander pesto
- Fennel Chicory Salad
- Kritharaki noodle salad with refreshing lemon dressing
- Ayurveda bowl with radish pickles and tahini miso drizzle
Vegan beetroot carpaccio with walnuts and veto
- grill pan*
- Vegetable slicer*
for the salad you will need:
- Preheat the oven to around 220°C.
- Wash the beetroot and place in a casserole dish or grill pan. Fill about 2 cm with water and cover well with aluminum foil. Bake in the preheated oven for about 1½ hours.
- Allow the beetroot to cool slightly and peel off the skin.
- Using a mandolin, carefully slice the beetroot thinly and arrange evenly on a platter or plate.
- To caramelize the walnuts, put the coconut oil and syrup in a pan and wait until it starts to boil.
- Now add the walnut kernels and toss them gently until they are well coated in syrup and the liquid is beginning to turn brown. Set them aside to cool.
- Wash and spin dry the arugula. Arrange the arugula in the center of the beets and sprinkle crumbled Veta cheese and the caramelized walnuts on top.
- Mix all the ingredients in a small bowl using a whisk and drizzle some over the rocket and beets.
- Serve with extra Veta and dressing on the side.