Beetroot carpaccio

Make vegan and gluten-free beetroot carpaccio. A traditional Italian dish with raspberry drizzle, cna be done raw or cooked, you choose!

A beautiful, effortless, healthy and flavorful beetroot carpaccio with orange mustard vinaigrette and pomegranate seeds, served with parmesan and arugula.

Beetroot Carpaccio with Goat Cheese: The best thing about this beetroot carpaccio recipe is the fact that it looks much more impressive than it is to make!

Wow your vegetarian friends this Christmas with Jamie Oliver's quick and easy beetroot carpaccio starter.

Vegan Beetroot Carpaccio Ingredients: - 4 medium beetroots, peeled and thinly sliced - 2 tablespoons olive oil - 1 tablespoon balsamic vinegar - Salt and pepper, to taste - 1/2 cup walnuts, toasted and roughly chopped - 1/4 cup vegan feta cheese, crumbled - 2 tablespoons fresh parsley, chopped - 1 teaspoon fresh thyme leaves - Zest of 1 lemon Instructions: 1. Preheat your oven to 375°F (190°C). Arrange the beetroot slices in a single layer on a baking sheet lined with parchment paper…

Beetiful vegan carpaccio to impress any of your guests!

This simple beetroot starter recipe is seasoned with flavours of blackcurrant.

I adore the deep purple hue of beetroot and its sweet, earthy flavour. Paired with cheese and you have a match made in heaven. I’ve teamed this beetroot carpaccio with a tempting savoury granola, with hints of fennel and pickled blackberries for acidity. Extra virgin rapeseed oil is fast becoming a staple in my kitchen. …

Follow @its_allabout_foood for more recipes Beetroot Carpaccio This beetroot carpaccio will be a perfect addition to your Christmas/New Year’s Eve menu🎄✨💕 Ingredients: 2 cooked beetroots 30g...

Vegan beetroot carpaccio served with a slice of pear, a drizzle of balsamic vinegar and a walnut-sesame crunch. Ready in 20 minutes only.