Beet Carpaccio with Tofu Feta
Cuisine: Vegan
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
  • 2-3 beetroots
  • 2 tbsp tofu feta
  • 2 tbsp pomegranate seeds
  • 2 tbsp toasted chopped walnuts
  • 2 tbsp garden cress
For the dressing
  • 1 tbsp lemon juice
  • 1 tsp tahini
  • 1 tsp mustard
  • ½ tsp maple syrup
  • 1 clove of garlic, minced
  • salt, pepper
  1. 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.
  2. For the dressing whisk together lemon juice, tahini, mustard, maple syrup and minced garlic. Season with salt and pepper.
  3. 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!
Recipe by Green Evi at