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Beetroot carpaccio with walnut and veto đŸ„•đŸ„•

Vegan beetroot carpaccio with walnuts and veto. Earthy and sweet beetroot perfect with caramelized walnuts, plus arugula and veta.

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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 with caramelized walnuts

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.

Beetroot carpaccio with caramelized walnuts, arugula and veta

Beetroot carpaccio with caramelized walnuts, arugula and veta

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 1œ 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.

Beetroot carpaccio with caramelized walnuts, arugula and veta

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.

Vegan beetroot carpaccio with walnuts and veto

Ari
Vegan beetroot carpaccio with walnuts and veto. Earthy and sweet beetroot perfect with caramelized walnuts, plus arugula and veta.
4 from 3 votes
Vorbereitungszeit 1 Std. 30 Min.
Zubereitungszeit 10 Min.
Gericht buffet salad, salad recipes, side salad
Land & Region Mediterranean
Portionen 2 portions
Kalorien 180 kcal

Equipment

grill pan*
vegetable slicer*
Bowl*
whisk*

Zutaten
  

for the salad you will need:

for the dressing:

Anleitungen
 

  • 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 1Âœ 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.

Dressing:

  • 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.

Nutrition Label

Serving: 1Port.Calories: 180kcalCarbohydrates: 16gProtein: 2gFat: 7g
Allergene nuts
Keyword appetizer salad, beetroot, beetroot salad, buffet salads, Carpaccio, salad recipes, vegan carpaccio
Tried this recipe?Mention @veggie_de on Instagram or tag #veggie_de!

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Beetroot carpaccio with caramelized walnuts

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Ari

Ich habe das GefĂŒhl, dass ich das nicht oft genug sage oder dass ich Euch jemals genug danken könnte. Aber Danke fĂŒr all Eure UnterstĂŒtzung, fĂŒr den Besuch meines Rezepte-Blogs, das Kommentieren und das Teilen meiner Rezepte mit Euren Freunden und Familie. Ich bin Euch sehr dankbar dafĂŒr!
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