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The Carpaccio dish origins are Italian and this dish is usually a plate of meat or fish that’s thinly sliced. There are many versions of carpaccio around the world and most people know this name represents a dish of some ingredients that thinly sliced, but not necessarily meat or fish.
My recipe is Beet Carpaccio so you can guess by the name what the main ingredient of the dish is - beet. Beet is one of Rosh Hashanah (Jewish New Year) symbols and we have it in the holiday meal.
To the beet, I added arugula leaves that has a little bitter, sharp and spicy flavor and works very well in many carpaccio recipes. Usually another ingredient in many carpaccio recipes is grated parmesan cheese, I replace it with grated walnuts to keep the dish non-dairy. Usually carpaccio dishes contain dairy or meat but I managed to keep my beet carpaccio vegan so it can also fit anyone on a vegan diet. If you or your guest/ family is vegan then this dish fits perfectly to your holiday meal.
This easy dish can be a starter for the holiday meal and is a great addition to my Simanin salad recipe I shared earlier this month.
The look of the dish is very fancy and elegant, I think it’s a beautiful way to serve a delicious "salad".
The dressing for the carpaccio contains olive oil, balsamic vinegar, lemon juice, sugar, salt and pepper. If you don’t use vinegar on Rosh Hashanah then just omit it.
For more holiday recipes, check out my Jewish holiday recipes page.
Here is the recipe for this delicious beet carpaccio:
For the dressing: