Vegetarian Carpaccio recipe

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Ingredients

3 beets, assorted colors
4 radishes
1 turnip
1 yellow carrot
1 purple carrot
2 Jerusalem artichokes
¼ cup olive oil
¼ cup red wine vinegar
1 slice bread, cut into small cubes
2 tablespoons pine nuts
1 tablespoon pumpkin seeds
2 tablespoons walnut oil
sea salt and freshly ground black pepper to taste
1 cup baby lettuce, or to taste

Nutrition Info

288.3 calories
carbohydrate: 16.9 g
cholesterol: : -
fat: 23.9 g
fiber: 3.8 g
protein: 3.9 g
saturatedFat: 3.1 g
servingSize: -
sodium: 214.3 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut beets, radishes, turnip, yellow carrot, purple carrot, and Jerusalem artichokes into very thin slices using a mandoline. Place slices in a bowl, add olive oil and red wine vinegar and stir gently with your fingers. Let marinate for 1 hour.

  2. Heat bread cubes, pine nuts, and pumpkin seeds in a dry skillet over medium-low heat, stirring constantly, until toasted, about 5 minutes.

  3. Arrange marinated slices on a serving plate. Top with toasted bread, pine nuts, and pumpkin seeds. Drizzle walnut oil on top, sprinkle with salt and pepper. Garnish with lettuce leaves.

Recipe Yield

4 servings

Recipe Note

A vegetarian twist on the classic carpaccio. Full of colorful root vegetables marinated in oil and vinegar and garnished with croutons and pine nuts.

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