Beet carpaccio
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 minutes
Serves 4
Ingredients
- 200 g fresh beetroot
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- Coarse sea salt
For the Creamy Dressing:
- 2 tbsp tahini
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
For Topping:
- 50 g cashew 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!
Nutrition
Calories: 280kcalCarbohydrates: 14gProtein: 5gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gSodium: 87mgPotassium: 304mgFiber: 2gSugar: 8gVitamin A: 24IUVitamin C: 3mgCalcium: 33mgIron: 2mg