Beetroot Carpaccio


  • 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


  • 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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