Beetroot Carpaccio
Ingredients
- 4 Beetroots e.g. coloured, yellow and red
- Lemon juice
- Lemon zest
- Olive oil
- Vegan cheese for example vegan white cheese or vegan parmesan
- Lettuce and beetroot leaves
- Pine nuts lightly roasted
Instructions
- Cut peeled raw beetroot into thin slices with a peeler or slicer
- Marinate the beet slices for ± 15 minutes with lemon juice, lemon zest, olive oil, pepper and salt
- Arrange the beet slices on a plate
- Garnish with lettuce leaves, cheese cubes and pine nuts
- Sprinkle the remaining dressing over the beetroot
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