Vegan Beef Carpaccio
Elevate your plant-based dining with this elegant Vegan Beef Carpaccio—an inventive twist on the classic appetizer. Thinly sliced roasted beets take center stage, bringing a luscious, earthy flavor and vibrant color that mirrors traditional carpaccio. Finished with a zesty vinaigrette made from olive oil, lemon juice, and Dijon mustard, this dish is layered with peppery arugula, tangy capers, and nutty vegan parmesan cheese. A drizzle of balsamic glaze ties it all together, delivering a perfect balance of acidity and richness. Quick to prepare and stunning on the plate, this recipe is ideal as a sophisticated vegan appetizer or light entrée that’s sure to impress your guests.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 whole medium beets
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons vegan parmesan cheese, grated
- 1 cup fresh arugula
- 2 tablespoons capers, drained
- 1 tablespoon balsamic glaze
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Wash the beets thoroughly and wrap each beet individually in aluminum foil. Place them on a baking sheet and roast in the preheated oven for about 45 minutes or until they are tender when pierced with a fork.
Step 3
Once cooked, remove the beets from the oven and let them cool completely. Once cooled, peel the beets using a paper towel to rub off the skin. Be mindful that beet juice can stain surfaces and may require the use of gloves or careful handling.
Step 4
Use a sharp knife or a mandoline slicer to slice the beets very thinly, mimicking the beef carpaccio look. Arrange the beet slices neatly in a single layer on a large serving platter.
Step 5
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper to create a simple vinaigrette.
Step 6
Drizzle the vinaigrette over the sliced beets, ensuring even coverage.
Step 7
Scatter the arugula on top of the dressed beets, then sprinkle with grated vegan parmesan and capers.
Step 8
Finish with a drizzle of balsamic glaze over the entire dish.
Step 9
Serve immediately as an appetizer or a light entré.
Nutrition Facts
| Serving size | (362.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 449.5 |
| Total Fat 31.6g | 0% |
| Saturated Fat 5.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2026.8mg | 0% |
| Total Carbohydrate 38.3g | 0% |
| Dietary Fiber 8.0g | 0% |
| Total Sugars 27.2g | |
| Protein 6.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 110.7mg | 0% |
| Iron 3.4mg | 0% |
| Potassium 987.9mg | 0% |
Source of Calories