Vegetarian carpaccio

Savor the vibrant colors and fresh flavors of this Beet Carpaccio with Orange Vinaigrette, an elegant starter that showcases the earthy sweetness of beets paired with a zesty, citrusy dressing. Topped with toasted walnuts for a delightful crunch and nutty contrast, this dish offers a perfect balance of textures and tastes. Ideal for impressing guests or enjoying as a light and refreshing appetizer, this beet carpaccio is a beautiful and delicious way to celebrate fresh, seasonal ingredients.

I didn’t want what is left of summer to slip away without sneaking in this no-recipe recipe for zucchini carpaccio. The poor old zucchini – we call them courgettes in the UK – doesn’t get a lot of love. They are the also-rans compared to summer’s brightest stars – saline-sweet tomatoes, glossy eggplants, sky-climbing beans, … Continue reading

Five recipes that are not only healthy and wholesome but also delicious — and they look great on a holiday table.

Vegetarian twist of the classic carpaccio. Full of colorful root vegetables marinated in oil and vinegar and garnished with croutons and pine nuts. You can

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.

Earthy beetroot and sweet carrots pair so well with savoury labneh – a strained yogurt popular in Lebanese cuisine.

Want to really impress your dinner guests? Serve them something they've likely never had before, carpaccio made with sliced beets topped with broccoli and pistachios.

Miso-marinated mushrooms slow-roasted until dense and meaty, sliced thin, and served with extra-virgin olive oil and lemon, carpaccio-style. Toasted pistachios add richness and nutty crunch.