Beet Carpaccio
Fresh, crunchy, and healthy beet carpaccio with arugula and walnuts, drizzled with a delicious homemade dressing. Vegan delicious starter dish for Rosh Hashanah or any other occasion. Simple and add a color pop.
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
- Start out by peeling the beet (if you are using a fresh one).
- Use a mandolin slicer to cut the beet into thin slices.
- Arrange the beet slices on a big plate and add arugula leaves on top.
- In a small bowl, mix all the dressing ingredients.
- In a small bowl, combine all the dressing ingredients and pour the mixture over the beets and arugula.
- Use a microplane to grate the walnuts over the beets and serve.
- Serve the dish and Enjoy!