Beetroot carpaccio

Beetroot carpaccio

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About this recipe: Very quick to prepare, this vegan starter is a delight for both the eyes and taste buds. Balsamic vinaigrette goes beautifully with this dish.


Serves: 4 

  • 300g cooked beetroot, thinly sliced
  • 1 tablespoon vinaigrette
  • 1 1/2 teaspoons chopped pistachios
  • 1 tablespoon fresh chopped parsley

Prep:5min  ›  Ready in:5min 

  1. Arrange beetroot slices on a plate in a pinwheel fashion, starting in the centre and laying down slices in a circle, slightly overlapping. Drizzle with vinaigrette; sprinkle with pistachios and parsley. Serve.


For ultra-thin and uniform slices of beetroot, it's best to use a mandoline slicer.

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