Beetroot carpaccio
A source of antioxidants and fiber, this dish supports heart health and improves digestion. Beets and carrots add a sweet flavor, while the lemon vinaigrette adds freshness. Perfect for a light lunch or snack.
Read
Video on the topic
Reviews
Notes
Kitchen: Italian
385
Servings: 2 (1 serving ≈ 188 gram)
Digestion time: 4 hour
Grate or slice radish (1 piece), beetroot (1/2 piece), and carrot (1/2 piece) into thin slices.
Place the sliced vegetables in ice water for 2-3 minutes.
Remove the vegetables from the water and let them dry a bit.
Prepare the dressing “Lemon Vinaigrette” (60 g) according to the recipe below.
Arrange the mixed salad greens (70 g) on a plate, and gently place the sliced vegetables on top.
For decoration, slice avocado (1/2 piece) and olives (5-6 pieces), then add them to the vegetable carpaccio.
Related recipes
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Beetroot carpaccio", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
More vegan dishes:More recipes
More chilled:More recipes
Watch others salads:
We recommend reading
All articlesHow to Make Espresso and Cappuccino at Home: Dose, Extraction, Milk Foam, and Keto Alternatives
5min
How to Reduce the Risk of Mycotoxins in Nuts, Grains, and Spices
8min
How to choose plant protein: pea, soy, hemp or rice
7min
How to reduce pesticide and microplastic exposure from food and packaging
7min
Share: