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.
Prep Time 15 minutes mins
Cook Time 0 minutes mins
Total Time 15 minutes mins
Course Appetizer
Cuisine Mediterranean
- 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
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!
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