Beet Carpaccio

SERVES: 2 | PREP TIME: 20

INGREDIENTS

This is a wonderful plant based salad to serve as an appetizer or snack. Top it with vegan feta or regular feta for an extra treat. Enjoy!

  • 2 beets peeled and thinly sliced
  • 5-6 red radishes thinly sliced
  • 1/2 cup walnuts
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon maple syrup
  • Large pinch of sea salt
  • Dash of pepper
  • 5 basil leaves chopped

DIRECTIONS

  1. Wash and peel the beets and slice thin. A mandolin slicer works well here if you have one. Add beets to a large bowl.
  2. Wash and slice the radishes and transfer to the bowl with beets.
  3. Add the olive oil, lemon, maple syrup, sea salt and pepper to a small bowl and whisk well.
  4. Pour dressing over beet and radish mixture and toss well to coat.
  5. Divide into two bowls and top with walnuts and chopped basil leaves.
  6. Add salt and pepper to taste.

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