Vegan beetroot carpaccio

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Vegan beetroot carpaccio

Vegan beetroot carpaccio

For this recipe of Vegan beetroot carpaccio, our V5 PowerLine vegetable slicer was used, which enables precise slicing of 1.2 mm thin slices.

Beetroot has a very high nutritional value. It also has a high water content, which is why it is very low in calories. It is rich in minerals and vitamins. Beetroot lowers blood pressure, reduces the risk of heart disease, improves brain function, and supports liver function. It promotes endurance and is very good for digestion.

Because of all of these benefits, we made a delicious vegan beetroot carpaccio with flavorful broccoli sprinkles. It’s quick and easy to prepare. It is ideal for serving when guests spontaneously drop by or as a starter at a nice dinner.
Ingredients for the carpaccio:
3 large beets, washed and dried
A pinch of salt
A squirt of olive oil
For the dressing
1 tablespoon of extra virgin olive oil
1 teaspoon mustard
1 tablespoon lemon juice
1 tablespoon maple syrup
1 teaspoon balsamic vinegar
½ teaspoon sea salt flakes
1 garlic clove, chopped

Ingredients for the broccoli crumbs:
½ cup (35g) broccoli
zest of 1 lemon
Almonds and small herbs, for serving

Preheat the oven to 190C (conventional)/170C (convection).

Cut three 20cm squares of aluminum foil. Place a beetroot in the center of each. Sprinkle with a pinch of salt and a pinch of black pepper and brush each beetroot with a little olive oil. Pinch the edges of the foil and wrap the beets into packets. Place on a rimmed baking sheet and bake in the preheated oven for 1 hour. Turn off the oven and allow to cool in the oven until ready to use.

To prepare the dressing, place all the ingredients in a small glass jar. Close with a lid and shake. Store in the refrigerator until ready to use.

For the crumbs, chop the broccoli and lemon zest and mix until coarse crumbs form. Store in the refrigerator until ready to use.

To serve , thinly slice the baked beets with our V5 mandoline . Arrange the beetroot slices on a platter. Top with the broccoli crumbs. Pour the dressing over. Garnish with almonds and small herbs.

And the delicious and healthy beetroot carpaccio is ready.

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