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Lauren Caris Cooks

Vegan recipes & lifestyle

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Vegan Beetroot Carpaccio

14th August 2017 Recipes

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.

Vegan beet carpaccio, a simple summer dish that let's these beautiful ingredients shine

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.

Print Recipe
Vegan Beetroot Carpaccio Yum
Vegan beet carpaccio, a simple summer dish that let's these beautiful ingredients shine
Prep Time 15 minutes
Servings
people
Ingredients
  • 2-3 Small Beetroots (any variety)
  • 1-2 tbsp Extra Virgin Olive Oil
  • Sea Salt
  • Cracked Black Pepper
  • Fresh Basil Leaves
  • Fresh Watercress
Prep Time 15 minutes
Servings
people
Ingredients
  • 2-3 Small Beetroots (any variety)
  • 1-2 tbsp Extra Virgin Olive Oil
  • Sea Salt
  • Cracked Black Pepper
  • Fresh Basil Leaves
  • Fresh Watercress
Vegan beet carpaccio, a simple summer dish that let's these beautiful ingredients shine
Instructions
  1. 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!!)
  2. 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.
  3. Enjoy fresh.

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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.

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  1. Solesin says

    6th September 2017 at 5:55 pm

    you cooked the beetroot first?

    Reply
    • Lauren Caris says

      2nd October 2017 at 7:29 pm

      Hi Solesin! Nope these are raw, just very thinly sliced!

      Reply
  2. Katie | Delightful Vegans says

    15th August 2017 at 2:41 pm

    What a stunning dish! I love the golden beets – they’re my fave!

    Reply
    • Lauren Caris says

      18th August 2017 at 10:11 am

      Thanks Katie! I absolutely love the golden beets too!

      Reply
  3. Kati | black.white.vivid. says

    15th August 2017 at 11:48 am

    Same here, I hated beetroot and asparagus as a child and now these are two of my favorite vegetables. The carpaccio looks really delicious.

    Reply
    • Lauren Caris says

      18th August 2017 at 10:11 am

      Thanks Kati! It’s so funny isn’t it!

      Reply
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