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This vibrant beetroot carpaccio is one of those dishes I turn to when I want something elegant yet effortless. It is fresh and flavorful with layers of roasted beetroot crisp pear mint vinaigrette and a crunchy walnut finish. I make it often during warmer months when lighter plates just feel right.
The first time I served this at a dinner party my friends were amazed it was all plant based. Now it is my signature starter for summer gatherings.
Ingredients
- Beetroot: medium size for best roasting results and rich flavor
- Rocket salad: or lamb's lettuce offers peppery freshness
- Pear: firm and ripe adds natural sweetness and contrast
- Extra virgin olive oil: use a high quality one for a better vinaigrette base
- Apple cider vinegar: provides a light tang
- Mint: fresh and finely chopped brightens the whole dish
- Lime juice: fresh pressed enhances the vinaigrette's zing
- Maple syrup: balances acidity with gentle sweetness
- Mustard: use smooth Dijon for body and depth
- Salt: season generously to highlight flavors
- Walnuts: toasted and crushed for essential crunch
Step-by-Step Instructions
- Roast the Beetroot:
- Preheat oven to 400 degrees Fahrenheit. Trim beetroot ends and wash thoroughly. Wrap in foil and place on a baking tray. Roast for about 75 minutes until fork tender. Let cool and peel gently by hand or with a cloth
- Prepare the Vegetables:
- Using a sharp knife or mandoline slice beetroot into paper thin rounds. Shave pear into ribbons using a peeler. Keep slices uniform for a polished look
- Mix the Vinaigrette:
- In a bowl whisk together olive oil apple cider vinegar maple syrup lime juice mustard salt and chopped mint. Taste and adjust seasoning as needed
- Assemble the Plate:
- Arrange beetroot slices overlapping slightly on a serving platter. Scatter pear slices and rocket salad evenly. Drizzle with vinaigrette then finish with crushed walnuts just before serving
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One of my favorite elements in this dish is the mint vinaigrette. Its cool note makes everything come alive and keeps the plate feeling light and summery. My kids even request extra vinaigrette on the side which says a lot
Storage Tips
Store leftovers in an airtight container for up to two days. If possible keep vinaigrette separate until serving to preserve texture
Ingredient Substitutions
You can swap walnuts for pistachios or cashews. Pear can be substituted with a crisp apple or thin cucumber for a fresher crunch
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Serving Suggestions
Pair with grilled tofu grilled portobellos or crusty sourdough bread. Also works well in a mezze spread alongside hummus and olives
Cultural and Historical Context
Inspired by traditional Italian carpaccio but fully plant based this dish honors the original concept of delicate slicing and bright seasoning without relying on meat
Frequently Asked Questions About Recipes
- → Can I use raw beetroot instead of roasted?
Yes but roasting brings out sweetness and softens the texture. Raw beetroot must be sliced very thin for a pleasant bite.
- → What are good alternatives to rocket salad?
You can use baby spinach, lamb's lettuce, watercress or fresh basil. Choose tender greens with light peppery notes.
- → Can I prepare this dish in advance?
Yes slice and plate just before serving but the roasted beetroot and vinaigrette can be made a day ahead.
- → Is this dish gluten free?
Yes all ingredients are naturally gluten free. Be sure to double check packaged items like mustard if unsure.
- → How do I get thin slices for carpaccio?
Use a sharp knife or mandoline slicer. Thin slices give the best texture and visual appeal for carpaccio.