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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 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
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:
Veganes Rote-Bete-Carpaccio mit Walnuss und Veto
Equipment
Ingredients
für den Salat benötigen Sie:
- 1-2 Rote Beete
- 50 g Walnusskerne*
- 1 TL Kokosöl
- 1 TL Agavensirup* oder Honig
- Rucola
- 30 g Feto* oder Feta
für das Dressing:
- 2 EL natives Olivenöl*
- 1 EL Balsamico dunkel*
- 1 TL Agavensirup*
- 1 TL Dijon Senf*
- koscheres Salz*
- Saft einer halben Zitrone
Instructions
- Backofen auf etwa 220 °C vorheizen.
- Rote Bete waschen und in eine Auflaufform oder Grillpfanne geben. Etwa 2 cm hoch mit Wasser füllen und mit Aluminiumfolie gut abdecken. Bete im vorgeheizten Backofen ca. 1½ Stunden backen.
- Lassen Sie die Rote Bete etwas abkühlen und ziehen Sie die Haut ab.
- Schneiden Sie die Rote Beete mit einer Mandoline vorsichtig in dünne Scheiben und legen Sie diese gleichmäßig auf eine Platte oder Teller.
- Um die Walnüsse zu karamellisieren, geben Sie das Kokosöl und den Sirup in eine Pfanne und warten bis es anfängt zu kochen.
- Fügen Sie nun die Walnusskerne hinzu und schwenken sie vorsichtig, bis sie gut mit Sirup überzogen sind und die Flüssigkeit beginnt, braun zu werden. Legen Sie sie beiseite zum abkühlen.
- Rucola waschen und trocken schleudern. Arrangieren Sie den Rucola in die Mitte der Bete und streuen Sie sie zerkrümelten Veta-Käse und die karamellisierten Walnüsse darüber.
Dressing:
- Alle Zutaten in einer kleinen Schüssel mit Hilfe eines Schneebesens mischen und etwas davon über die Rucola und Bete träufeln.
- Mit extra Veta und Dressing an der Seite servieren.
Nährwerte
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