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    Beet Carpaccio

    Published: Sep 17, 2019 · Modified: Apr 19, 2022 · by Renana · I may get commission for purchases made through links in this post at no extra cost to you.

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    Home » Recipes » Vegan » Beet Carpaccio

    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.

    beet carpaccio dish on a plate

    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:

    beet carpaccio dish on a plate

    Beet Carpaccio

    Vegan delicious starter dish for Rosh Hashanah or any other occasion. Simple and add a color pop.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 0 mins
    Total Time 15 mins
    Course Appetizer
    Cuisine Jewish
    Servings 4 servings

    Ingredients
      

    • 1 beet peeled
    • 1 cup arugula leaves
    • Handful walnuts grated finely

    For the dressing:

    • ⅛ cup olive oil
    • 1 tablespoon balsamic vinegar
    • Juice of half a lemon
    • 1 tablespoon brown sugar
    • Salt and pepper by your taste

    Instructions
     

    • Cut the beet to thin slices with a mandolin slicer.
    • Arrange the beet slices on a big plate.
    • Place the arugula leaves on the beets.
    • In a small bowl, mix all the dressing ingredients.
    • Pour the dressing on the beets and arugula leaves.
    • Sprinkle the grated walnuts on the dish.
    • Serve the dish and Happy New Year!

    More Vegan Recipes

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    • Beer bread loaf on a cutting board
      Easy Homemade Beer Bread
    • beet hummus dip with vegetables
      Quick Pink Beet Hummus
    • red and green apple near a bowl of honey
      23 Best Rosh Hashanah Desserts

    Filed Under: Dinner, Holidays, Rosh HaShanah, Salads, Vegan Tagged With: Beet

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    Renana Spiegel Levkovich

    Hello!

    I'm Renana and I share kosher recipes for Shabbat, yummy parve desserts, and Jewish holiday recipes - and so much more. I share easy kosher recipes for the whole family, along with some pretty great photographs, and easy-to-follow instructions. Enjoy!

    Contact me for any question →


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