This vegan version of the classic Italian beef carpaccio is so flavorful and texturally pleasing, you won’t even miss the meat. Okay maybe not that far, but it really is delicious, nutritious, and great for a dinner party where vegans are in attendance.

The What:
  • 2 raw beets
  • 4 cups water
  • 1/2 cup mint leafs
  • 1/2 cup parsley leafs
  • 1/2 cup cilantro leafs
  • 1/2 white onion, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and black pepper
The How: 

Peel the beets using a potato peeler.

Do so wearing cloves or you will spend the day looking like you just left a murder scene (the beets will dye your fingertips red).

Place the beets in a small pot, add the water and a pinch of salt. Bring to a boil, lower the heat to medium-low and simmer for about 20 minutes. Test doneness by piercing them with a knife. If the knife goes in easily, they are done.

Remove the beets from the water and set aside to cool.

Meanwhile you can make the salad and dressing. Pick, wash, and dry the mint, parsley, and cilantro leaves. Keep the leafs whole, they are the “lettuce” of the salad. Thinly slice the onion. Place the leafs and onion slices in a bowl and gently toss.

In a small bowl, whisk together the olive oil, balsamic vinegar, and a pinch of salt and pepper.

Now that the beets are cool enough to handle, thinly slice them either with a knife or a mandolin. Arrange the slices in a circular pattern on a plate (as they do with the beef carpaccio) leaving a small space in the middle. Depending on how thinly you slice them and how big your plates are, you can get 2 or 3 plates out of the 2 beets. Place the herb salad in the middle of the plate(s) and drizzle the dressing all over. If you are not vegan, a few parmesan slices would not be wrong here.

 

Vegan Beetroot Carpaccio

Vegan Beetroot Carpaccio

This vegan version of the classic Italian beef carpaccio is so flavorful and texturally pleasing, you won't even miss the meat. Okay maybe not that far, but it really is delicious, nutritious, and great for a dinner party where vegans are in attendance.

 

Ingredients

  • 2 raw beets
  • 4 cups water
  • 1/2 cup mint leafs
  • 1/2 cup parsley leafs
  • 1/2 cup cilantro leafs
  • 1/2 white onion, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and black pepper

Instructions

  1. Peel the beets using a potato peeler. Do so wearing cloves or you will spend the day looking like you just left a murder scene (the beets will dye your fingertips red).
  2. Place the beets in a small pot, add the water and a pinch of salt. Bring to a boil, lower the heat to medium-low and simmer for about 20 minutes. Test doneness by piercing them with a knife. If the knife goes in easily, they are done.
  3. Remove the beets from the water and set aside to cool.
  4. Meanwhile you can make the salad and dressing. Pick, wash, and dry the mint, parsley, and cilantro leaves. Keep the leafs whole, they are the "lettuce" of the salad. Thinly slice the onion. Place the leafs and onion slices in a bowl and gently toss.
  5. In a small bowl, whisk together the olive oil, balsamic vinegar, and a pinch of salt and pepper.
  6. Now that the beets are cool enough to handle, thinly slice them either with a knife or a mandolin. Arrange the slices in a circular pattern on a plate (as they do with the beef carpaccio) leaving a small space in the middle. Depending on how thinly you slice them and how big your plates are, you can get 2 or 3 plates out of the 2 beets.
  7. Place the herb salad in the middle of the plate(s) and drizzle the dressing all over. If you are not vegan, a few parmesan slices would not be wrong here.
http://www.foodosopher.com/carpaccio/