Beetroot Carpaccio Salad (Printable Recipe)
Refreshing beet carpaccio with pear and walnuts finished with a mint vinaigrette
# Ingredients You'll Need:
→ Carpaccio Base
01 -
1 medium beetroot, fresh or pre-cooked
02 -
1/2 medium pear, firm, thinly sliced
03 -
1 handful rocket salad or lamb's lettuce
04 -
1 handful walnuts, roughly chopped
→ Mint Vinaigrette
05 -
2 tablespoons extra virgin olive oil
06 -
1 tablespoon apple cider vinegar
07 -
6 mint leaves, finely chopped
08 -
1/2 tablespoon lime juice
09 -
1 teaspoon maple syrup
10 -
1 teaspoon mustard
11 -
Salt, to taste
# Steps to Follow:
01 -
Preheat the oven to 400°F (200°C). Trim and wash the beetroot, wrap in foil, and roast for 75 minutes or until fork-tender. Allow to cool, then peel.
02 -
Thinly slice the cooked beetroot using a sharp knife. Shave or slice the pear thinly using a peeler or mandoline.
03 -
In a small bowl, whisk together olive oil, apple cider vinegar, lime juice, maple syrup, mustard, chopped mint, and salt until emulsified.
04 -
Arrange the beetroot slices on a serving plate. Top with pear slices, rocket salad, and walnuts. Drizzle with vinaigrette and serve immediately.
# Extra Tips:
01 -
For quicker preparation, use pre-cooked beetroot. Pat dry before slicing to remove excess moisture.
02 -
Thin slicing enhances flavor balance and texture. Use a mandoline for uniform slices.