Beet Carpaccio
Prep. Time
15 minutes
Cook Time
-
Servings
2 plates
Difficulty
Easy
Gluten-Free, Soy-Free, Nut-Free, dairy-free, egg-free
I bought red and gold beet at the market and decided to whip this carpaccio dish. It has such a fancy vibe, yet it takes very little time and effort to put together, which is such a win, especially when you need ideas for a fancy dinner. I like slicing the beets thin and raw, and arranging them so the red and golden layers sit next to each other. It’s a small thing, but the way the colors line up gives the plate a vibrant feel, even before I add anything else. Each of the other ingredients add flavor and texture, which come together to this fantastic bite, tied together with a raspberry-balsamic drizzle. It's a 4-season dish, that pairs really well with every meal, and the fact it takes just a few minutes to put together is huge for me, since time is the essence (!) and as a working parent of 4, I appreciate easy and simple (yet elegant) recipes.
Ingredients
For the Carpaccio
2 beet roots (1 or 2 colors)
Vegan feta cheese (for a nut-free recipe, choose an option that is free of this allergen)
5-6 basil leaves
A handful of arugula leaves
A handful of sprouts (any kind)
A handful of walnut pieces (for a nut-free recipe, avoid this ingredient)
For the Dressing
1/4 cup olive oil
2 tbsps raspberry syrup
1 tbsp balasamic vinegar
A pinch of course salt
Instructions
Chop off the stems and leaves of the beet, peel and rinse.
Using a mandoline slicer, slice the beet to very thin slices. The thinner, the better.
On a flat plate, arrange the slices in a circular/spiral form. If you want to make personal plates, use small flat plates (dessert plate or even smaller), and arrange smaller spirals of beet slices.
On top of the beet slices, spread arugula and basil, and sprinkle sprouts.
Add small chunks of vegan feta on top. Be reasonably generous.
Add walnut pieces over the area of the dish.
Generously drizzle the dressing, and serve.
This dish is raw, since we're not cooking the beet, but should be plated shortly before serving, especially after the dressing is added.
Notes
If you are hosting and want to prepare in advance, layer the beet on plates ahead of time, since this is the most time-consuming step (I would recommend not more than a day in advance, and as little time as possible). Prepare the leaves and rest of toppings in separate containers, and make the dressing in advance (also kept seperately). Right before serving, put together the dish and drizzle the dressing.
For a nut-free dish, do not add the walnuts. If nuts are okay to include, but prefer something other than walnuts, you can also add pecan pieces.
Instead of vegan feta, you can add homemade mozzarella (follow my recipe here), but take into account it has a different texture and it is by its nature a more bland cheese than feta.
For a soy-free dish, make sure you pick a soy-free cheese.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.