Beet Carpaccio with walnuts, tofu feta and pomegranate.
Beet carpaccio is a classic and beloved appetizer, that both vegans and non vegans will love. It’s ridiculously simple to make, yet it’s absolutely impressive, just perfect for your holiday table. It is so good and so stupidly easy, especially because you can prepare the beets a few days earlier, so it will only take 5 minutes to put together this plate on the day you serve it. Isn’t quick food really just the best food?
Last recipe this year….I can’t believe it. Tomorrow I’m going home to spend the holidays with my family, can’t wait to see them! Haven’t been at home for Christmas for the last 5 years, which makes my visit now extra special and precious. All my work for this year is also (almost) done, hopefully I’ll have a few days to relax and just do absolutely nothing. This year was unbelievably busy and most days were extremely stressful, I really need a little family time. And my dog! Oh, my sweet little baby dog….can’t wait to see his face!
All we need these days
besides our extra complicated Christmas menu is quick food, right? Yep, just like this effortless starter recipe. Paper-thin earthy beetroot slices topped with delicious, fragrant goodies.
Oh, did I mention the best part? This beet carpaccio is totally customizable! Go with a simple version and serve roasted beets with olive oil and balsamic vinegar drizzle, or be extra and add all the toppings you like. Nuts and seeds, as well as fresh herbs are always a good choice, but feel free to play around and add fruits, veggies, greens, legumes, or even coconut bacon and your favorite vegan cheese. Use all sort of different colored beets to make this appetizer even fancier. I love to bake my beets, but you can also cook or grill them, or simply keep it all raw.
Also, check out these 50+ RECIPES FOR THE ULTIMATE CHRISTMAS MENU!
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 2-3 beetroots
- 2 tbsp tofu feta
- 2 tbsp pomegranate seeds
- 2 tbsp toasted chopped walnuts
- 2 tbsp garden cress
- 1 tbsp lemon juice
- 1 tsp tahini
- 1 tsp mustard
- ½ tsp maple syrup
- 1 clove of garlic, minced
- salt, pepper
- Wrap beets in aluminum foil and place them on a baking tray. Bake at 180°C/360ºF for 30-50 minutes, or until cooked through. Let cool, then peel and slice very thinly.
- For the dressing whisk together lemon juice, tahini, mustard, maple syrup and minced garlic. Season with salt and pepper.
- Arrange beet slices on a large serving plate (or use a few smaller plates), drizzle with dressing then top with tofu feta, pomegranate seeds, walnuts and garden cress. Enjoy!