Vegetarian Beef Carpaccio
Delight your taste buds with this vibrant and sophisticated Vegetarian Beef Carpaccio—a creative twist on the classic Italian appetizer, perfect for plant-based eaters and food enthusiasts alike. Thinly sliced, oven-roasted red beets take center stage, offering a stunning visual and earthy sweetness reminiscent of traditional beef carpaccio. Topped with peppery baby arugula, briny capers, nutty pine nuts, and delicate Parmesan shavings, every bite is an explosion of flavor and texture. A zesty dressing of olive oil, balsamic vinegar, and fresh lemon juice enhances the dish with tangy brightness, while fragrant basil leaves add the perfect finishing touch. Ready in just over an hour, this elegant recipe makes for a show-stopping appetizer or light meal that's as nutritious as it is delicious. Ideal for vegetarian entertaining or anyone looking to elevate their plant-based repertoire!
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Recipe Information
Ingredients
- 3 whole large red beets
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 2 cups baby arugula
- 2 tablespoons capers
- 0.5 cup Parmesan cheese shavings
- 2 tablespoons pine nuts
- 5 whole fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C).
Clean the beets thoroughly and wrap each beet individually in aluminum foil.
Place the wrapped beets on a baking sheet and roast in the oven for about 45-60 minutes, or until they are fork-tender.
Allow the beets to cool slightly, then peel off the skins. Use a sharp knife to slice the beets as thinly as possible.
In a small bowl, whisk together 3 tablespoons of olive oil, balsamic vinegar, lemon juice, salt, and pepper to make a dressing.
Arrange the sliced beets on a serving plate, slightly overlapping each slice.
Drizzle the dressing evenly over the beet slices.
Scatter baby arugula over the sliced beets.
Sprinkle with capers, Parmesan cheese shavings, and pine nuts.
Garnish with fresh basil leaves.
Drizzle the remaining olive oil over the entire dish just before serving.
Serve immediately and enjoy this vibrant vegetarian carpaccio as an appetizer or light meal.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 5022 mg | 218% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 47.5 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1580 mg | 122% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2683 mg | 57% | |
*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.
