Vegan Classic Beef Carpaccio
Experience the vibrant and wholesome twist on a traditional Italian delicacy with our Vegan Classic Beef Carpaccio. This plant-based masterpiece swaps thinly sliced tender beef for roasted and delicately sliced red beets, capturing the essence of the dish with a vibrant, ruby-red presentation. A drizzle of tangy lemon-thyme dressing complements the natural sweetness of the beets, while capers, toasted pine nuts, and a generous topping of vegan Parmesan cheese add layers of savory depth and crunch. Fresh arugula crowns this elegant appetizer, offering a peppery freshness in every bite. Simple yet refined, this vegan carpaccio is perfect as a light starter or a stunning appetizer, showcasing the versatility of plant-based ingredients without compromising on flavor.
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Ingredients
- 3 large red beets
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers
- 1 cup fresh arugula
- 3 tablespoons pine nuts
- 1 cup vegan Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash the beets thoroughly, then wrap each beet individually in aluminum foil.
Step 3
Place the wrapped beets on a baking sheet and roast them in the preheated oven for 35-45 minutes, or until tender when pierced with a fork.
Step 4
While the beets are roasting, lightly toast the pine nuts in a dry skillet over medium heat until golden brown, about 3-4 minutes. Set aside.
Step 5
Once the beets are done roasting, allow them to cool slightly, then carefully peel them. The skin should come off easily.
Step 6
Using a mandoline or a very sharp knife, slice the beets as thinly as possible.
Step 7
Arrange the beet slices in a single layer on a large platter or individual plates.
Step 8
In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and fresh thyme leaves to make a dressing.
Step 9
Drizzle the dressing evenly over the sliced beets.
Step 10
Sprinkle the capers over the beets, followed by a scattering of toasted pine nuts.
Step 11
Garnish the dish with fresh arugula leaves and shavings of vegan Parmesan cheese.
Step 12
Serve immediately as an appetizer or a light starter, and enjoy your vibrant and vegan-friendly creation!
Nutrition Facts
| Serving size | (780.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1521.1 |
| Total Fat 122.7g | 0% |
| Saturated Fat 13.8g | 0% |
| Polyunsaturated Fat 8.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4615.6mg | 0% |
| Total Carbohydrate 72.4g | 0% |
| Dietary Fiber 22.2g | 0% |
| Total Sugars 29.9g | |
| Protein 36.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 295.4mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 2048.3mg | 0% |
Source of Calories