Vegetarian Classic Beef Carpaccio
Discover the irresistible flavor fusion of a **Vegetarian Classic Beef Carpaccio**, where thinly sliced roasted beets take center stage as a vibrant, plant-based alternative to traditional beef carpaccio. Perfectly roasted until tender, these earthy beet slices are delicately arranged and paired with a drizzle of tangy balsamic-lemon vinaigrette, peppery arugula, briny capers, and nutty Parmesan cheese. Ideal for impressing dinner guests, this elegant dish is a feast for both the eyes and the palate, offering a balanced blend of savory and fresh flavors. Quick to prepare and elegantly plated, it’s the ultimate vegetarian appetizer or light main for lovers of gourmet cuisine. Keywords: vegetarian carpaccio, roasted beet carpaccio, plant-based appetizer recipe, modern Italian cuisine.
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Recipe Information
Ingredients
- 4 medium sized beets
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 whole lemon
- 2 cups arugula
- 2 tablespoons capers
- 1 cup Parmesan cheese
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash the beets thoroughly and wrap them individually in aluminum foil. Roast in the preheated oven for about 35-45 minutes or until they are tender when pierced with a fork.
While the beets are roasting, prepare the dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, the juice of the lemon, sea salt, and black pepper.
Once the beets are done roasting, remove them from the oven and allow them to cool slightly. Once cool enough to handle, peel the beets and slice them very thinly with a sharp knife or mandoline.
Arrange the beet slices in a single layer on a large plate or a platter. Drizzle half of the prepared dressing over the beets, ensuring they are well coated.
Top the dressed beet slices with a handful of arugula, a sprinkling of capers, and shaved Parmesan cheese.
Drizzle the remaining dressing over the top and garnish with a sprinkling of freshly chopped parsley.
Serve immediately, allowing your guests to enjoy the savory, tangy, and earthy flavors of this vegetarian carpaccio.
Nutrition Facts
Calories |
976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2760 mg | 120% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 31.5 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1088 mg | 84% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1537 mg | 33% | |
*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.
