Vegan Beef Carpaccio
Indulge in the elegance of this *Vegan Beef Carpaccio*, a plant-based twist on the classic Italian appetizer. Made with roasted beets sliced paper-thin, this dish perfectly mimics the velvety texture and vibrant appeal of traditional carpaccio. The earthy sweetness of the beets is balanced with a zesty homemade vinaigrette featuring lemon juice and Dijon mustard, while fresh arugula adds a peppery bite. Each bite is elevated with the nutty richness of grated vegan parmesan, briny capers, and a luxurious drizzle of balsamic glaze. This visually stunning and flavor-packed recipe is perfect as an appetizer or a light entrée, offering a vegan-friendly option that’s sure to impress. Ideal for dinner parties, date nights, or simply treating yourself, this dish is as beautiful as it is delicious. Keywords: vegan carpaccio recipe, plant-based appetizers, beet recipes, Italian vegan dishes, elegant vegan meals.
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Recipe Information
Ingredients
- 3 whole medium beets
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons vegan parmesan cheese, grated
- 1 cup fresh arugula
- 2 tablespoons capers, drained
- 1 tablespoon balsamic glaze
Instructions
Preheat the oven to 400°F (200°C).
Wash the beets thoroughly and wrap each beet individually in aluminum foil. Place them on a baking sheet and roast in the preheated oven for about 45 minutes or until they are tender when pierced with a fork.
Once cooked, remove the beets from the oven and let them cool completely. Once cooled, peel the beets using a paper towel to rub off the skin. Be mindful that beet juice can stain surfaces and may require the use of gloves or careful handling.
Use a sharp knife or a mandoline slicer to slice the beets very thinly, mimicking the beef carpaccio look. Arrange the beet slices neatly in a single layer on a large serving platter.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper to create a simple vinaigrette.
Drizzle the vinaigrette over the sliced beets, ensuring even coverage.
Scatter the arugula on top of the dressed beets, then sprinkle with grated vegan parmesan and capers.
Finish with a drizzle of balsamic glaze over the entire dish.
Serve immediately as an appetizer or a light entré.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1792 mg | 78% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 36.6 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1484 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
