When I was a kid, beetroots were one vegetable I couldn’t STAND. I have no idea why, not sure what was wrong with me back then as now I’m OBSESSED.
Beetroots are such a versatile vegetable. They have a subtle, earthy sweetness that’s transferrable to all kinds of dishes. Recently I made this beetroot risotto which is just as striking in flavour as it is in colour.
This beetroot carpaccio is a fun, vegan take on beef carpaccio, that really just let’s the beetroot shine. Sometimes, it’s nice to enjoy these beautiful, fresh ingredients for what they are, so drizzling on some high quality olive oil, sea salt, black pepper and a few herbs is all it needs.
| Prep Time | 15 minutes |
| Servings |
people |
- 2-3 Small Beetroots (any variety)
- 1-2 tbsp Extra Virgin Olive Oil
- Sea Salt
- Cracked Black Pepper
- Fresh Basil Leaves
- Fresh Watercress
Ingredients
| |
- Shave the beetroot finely. It’s easiest to use a mandolin to do this, but if you don’t have one just use a very sharp knife (and mind your fingers!!)
- Lay out the slices on a plate, drizzle with Olive oil, and sprinkle on some good quality sea salt, cracked black pepper, basil leaves and watercress.
- Enjoy fresh.
About Lauren Caris
Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.
