Cook this vegan beetroot carpaccio for a flavorsome day
Vegan beetroot carpaccio is a vibrant twist on the classic Italian dish, showcasing the earthy flavors of beetroot with diverse textures and tastes. Originating from Italy, this version is adapted for various diets and is perfect for any occasion. Its fresh flavors and striking colors make it an ideal choice for a delightful meal or to impress guests. Let's get cooking!
Gather the following ingredients
To prepare this delightful dish, you will need two large beetroots, one tablespoon of olive oil, two teaspoons of balsamic vinegar, one-half teaspoon of salt, one-quarter teaspoon of black pepper, one tablespoon of capers, one-half cup of arugula leaves (rocket), and one-fourth cup of walnuts (roughly chopped). For garnishing, you'll need some thin slices of red radish and fresh herbs like parsley or dill.
Prepare the beetroots
Thoroughly wash beetroots to remove dirt. Individually wrap each in aluminum foil and bake in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) for one hour, or until a fork can easily pierce them. Once finished, allow the beetroots to cool, then peel off their skins. This baking process enhances their natural sweetness and results in a tender texture.
Slice and season
Once cooled and peeled, use a sharp knife or mandoline slicer to cut the beetroots into very thin slices - aiming for almost translucent pieces if possible. Arrange these slices on a serving plate in an overlapping pattern to create that classic carpaccio look. Drizzle olive oil and balsamic vinegar over the slices; then sprinkle salt and black pepper evenly across them.
Add toppings
Scatter capers over the seasoned beetroot slices to introduce a briny tang that complements the beets' earthiness. Follow with arugula leaves, adding a peppery bite that contrasts with the sweet, tender beets. Finish by sprinkling chopped walnuts on top, which provide a satisfying crunch and boost the nutritional value. These toppings enhance the overall flavors and contribute diverse textures to the dish.
Garnish and serve
Garnish the vegan beetroot carpaccio with thin slices of red radish for a crisp texture. Add fresh herbs like parsley or dill to bring a refreshing taste that contrasts with the rich beets. This garnishing balances each bite in flavor and texture, making the dish visually appealing and ready to be served immediately for a delightful eating experience.