Beet carpaccio is a quick and easy way to enjoy fresh beetroot. The beetroot slices are marinated in vinegar and olive oil, softened by salt, and topped with a creamy dressing and toasted cashew nuts. This dish is a light, refreshing starter or side.
Takes 6 minutesminutes
Serves 4
Ingredients
200gfresh beetroot
1tbspbalsamic vinegar
1tbspolive oil
Coarse sea salt
For the Creamy Dressing:
2tbsptahini
3tbspolive oil
2tbspwhite wine vinegar
1tbspmaple syrup
1tbspDijon mustard
For Topping:
50gcashew nuts(toasted and crushed)
Instructions
Prepare the Beetroot:Wash the beetroot, and trim off the top and bottom. Use a mandoline slicer to finely slice the beetroot into thin rounds.
Marinate the Beetroot:In a bowl, toss the beetroot slices with a generous pinch of coarse sea salt, 1 tbsp of olive oil, and 1 tbsp of balsamic vinegar. Let it sit for a few minutes to allow the flavours to meld.
Make the Creamy Dressing:In a mug, whisk together the tahini, olive oil, white wine vinegar, maple syrup, and Dijon mustard until the dressing becomes smooth and creamy.
Assemble:Arrange the marinated beetroot slices on a large plate. Drizzle over the creamy dressing.
Finish with Nuts:Sprinkle the toasted and crushed cashew nuts over the beetroot for a crunchy finish.
Serve:Enjoy this refreshing beet carpaccio as a starter or light entrée!