Here is a beautiful and easy-to-make vibrant vegan beetroot carpaccio, with a drizzle of olive oil, Balsamic vinegar and lime!

A yellow, red and white beetroot carpaccio

For a stunning appetizer that’s as effortless as it is impressive, look no further than this raw beetroot carpaccio. Perfect for gatherings with friends and family, it’s a guaranteed conversation starter. Beyond its visual appeal and delightful taste, this dish boasts the vibrant, raw goodness of beetroot, delivering a potent dose of vitamins and antioxidants.

Why you’ll adore this recipe

  • easy and impressive : ideal for any occasion.
  • satisfying : crunchy and light, with refreshing flavors.
  • raw : naturally vibrant dish entirely raw packed with essential nutrients.

Ingredients

  • beetroot : look for at least 2 varieties of beetroot. I used white, yellow and red, but you’ll find stunning golden, candy-striped (Chioggia), and even light pink varieties.
  • alfalfa sprouts : for more colors and nutrients. Any sprouts works here (from broccoli to radish).
  • pistachio : or any other nuts you have handy, for protein and crunch.
  • 3-ingredients dressing : olive oil, balsamic and lime, a simple trio that brings the beetroots to life.

Kitchen tool 

For this vegan beetroot carpaccio recipe, I love using my mandolin to get those perfect, thin beetroot slices – it’s a game-changer for dishes like this carpaccio or homemade veggie chips! If you don’t have one, consider investing, as they’re quite affordable. Just remember to use the hand guard religiously (this is for my friend Caroline, who wasn’t careful enough), as they’re incredibly sharp.

But don’t worry, a sharp knife can also achieve beautiful results for this vegan recipe.

Vegetarian variation for this colorful beetroot carpaccio

This vibrant beetroot carpaccio is a fantastic centerpiece for a vegan meal, highlighting the natural sweetness of the beets.

However, its versatility shines through – a sprinkle of crumbled feta or shaved parmesan adds a delightful savory contrast for those who enjoy dairy.

Top Tip

Beetroots are a staple in my diet, thanks to their impressive nutritional profile. Rich in iron, calcium, and vitamins A and C, they offer a wealth of health benefits. Beyond this vibrant carpaccio, try out :

Healthy vibrant vegan beetroot carpaccio and…

Fresh, flavorful, raw !

– Healthy greetings from Laetitia –

A yellow, red and white beetroot carpaccio
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Yield: 2 portions

COLORFUL BEETROOT CARPACCIO

Prep Time: 15 minutes
Total Time: 15 minutes
Easy and raw carpaccio recipe, made with delicious beetroot.
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Ingredients
 

  • 4 beetroots, peeled and thinly sliced (not chopped)
  • 1/2 cup Alfalfa sprouts or any other sprouts/grains you like
  • 2 Tbsp roasted pistachio
  • A drizzle native olive oil
  • A drizzle balsamic vinegar
  • A drizzle of fresh lime juice
  • To taste Himalayan salt and fresh ground pepper

Instructions
 

  • Wash and peel beetroots. Using a mandolin or a sharp knife, slice beetroots thinly.
  • Dress the beetroot slices on 2-3 small plates, add some alfalfa, few pistachios (roasted) and drizzle with some olive oil, Balsamic vinegar and lime.
  • Enjoy it straight away.
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